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Título
Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-O-Glucoside and (+)-Catechin
Autor(es)
Materia
Wine
Anthocyanins
Malvidin 3-O-glucoside
Flavanols
(+)-catechin
Pigments
Acetaldehyde
Fecha de publicación
2001
Citación
Escribano-Bailón, T., Álvarez-García, M., Rivas-Gonzalo, J. C., Heredia, F. J., & Santos-Buelga, C. (2001). Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin. Journal of Agricultural and Food Chemistry, 49(3), 1213-1217.
Resumen
[EN] A pigment derived from the acetaldehyde-mediated condensation between (+)-catechin and malvidin
3-O-glucoside has been prepared and isolated by semipreparative HPLC, and its characteristics of
color and stability have been studied and compared with that of malvidin glucoside in aqueous
solutions. When the pH was increased from 2.2 to 5.5, the solution of the pigment became
progressively more violet (ìmax ) 560 nm at pH 5.5), whereas similar solutions of the anthocyanin
were almost colorless at pH 4.0. This behavior indicated that the anthocyanin moiety of the pigment
was more protected against water attack, and thus the formation of its quinonoidal forms was
favored. The color of the pigment also showed more stability with regard to bleaching by SO2 than
that of malvidin glucoside. Nevertheless, the pigment was more sensitive to degradation in aqueous
solution than the anthocyanin. The cleavage of the ethyl bridge that links the anthocyanin and the
catechin constituted the first step in its degradation, as demonstrated by the formation of malvidin
glucoside as a major product.
URI
ISSN
0021-8561
DOI
10.1021/jf001081l
Versión del editor
Colecciones
- DQANB. Artículos [61]