2026-09-15T15:03:00Zhttps://gredos.usal.es/oai/requestoai:gredos.usal.es:10366/1410932025-04-30T20:41:56Zcom_10366_137251com_10366_4512com_10366_3823col_10366_137252
Gestión del Repositorio Documental de la Universidad de Salamanca
author
Gómez-Míguez, Manuela
author
González Manzano, Susana
author
Escribano Bailón, María Teresa
author
Heredia, Francisco J.
author
Santos Buelga, Celestino
2020-02-20T08:40:18Z
2020-02-20T08:40:18Z
2006
0021-8561
http://hdl.handle.net/10366/141093
10.1021/jf0604586
1520-5118
[EN]The effectiveness of seven phenolic compounds (catechin, epicatechin, procyanidin B2, caffeic acid,
p-coumaric acid, myricitrin, and quercitrin) as copigments of malvidin 3-glucoside, the major
anthocyanin in red wines from Vitis vinifera, using a copigment/pigment molar ratio of 1:1 was assayed
)
in model wine solutions under the same conditions (pH
3.6, 12% ethanol). The stability of the
copigment-
°
pigment complexes formed was studied during a storage period of 60 days at 25 °C.
Tristimulus colorimetry was applied for color characterization of the copigmentation process, and
HPLC-DAD-
MS was used to monitor changes in the composition of the samples. Copigmentation
has been found to occur in all cases despite the low copigment/pigment molar ratio used, although
the effect was different depending on the compound. Flavan-3-ols appeared as the less effective
copigments, procyanidin B2 being even worse than monomeric flavanols, whereas flavonols behaved
as the best ones. These latter copigments also induced the most statistically significant bathochromic
shift in ìmax.
In the colorimetric analysis, it was observed that the lightness L* of the copigmented
solutions increased with time, chroma C*ab decreased, and the hue hab increased. The copigments
*ab
ab
that produced a greater increase in the hue angle were the monomeric flavan-3-ols, which therefore
showed to be the least protective cofactors against browning of the anthocyanin solution during the
storage. With the time of storage, the formation of new pigments was observed in the solutions
containing flavanols (xanthylium structures) and hydroxycinnamic acids (pyranoanthocyanins), which
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Copigmentation
Red wine
Color
Anthocyanins
Tristimulus colorimetry
Influence of Different Phenolic Copigments on the Color of Malvidin 3-Glucoside
info:eu-repo/semantics/article
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URL
https://gredos.usal.es/bitstream/10366/141093/1/GIP_Gomez-Miguez2006.pdf
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https://gredos.usal.es/bitstream/10366/141093/6/GIP_Gomez-Miguez2006.pdf.txt
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