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Titre du document / Document title

Reaction between malvidin 3-glucoside and (+)-catechin in model solutions containing different aldehydes

Auteur(s) / Author(s)

PISSARRA J. (1) ; MATEUS N. (1) ; RIVAS-GONZALO J. (2) ; SANTOS BUELGA C. (2) ; DE FREITAS V. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Faculdade de Ciências, Univ. do Porto, Depto. de Química, Centro de Investigação em Química, Rua do Campo Alegre, 687, 4169-007 Porto, PORTUGAL
(2) Depto. de Química Analítica, NutriciÓn y Bromatologia, Facultad de Farmacia, Univ. de Salamanca, Salamanca, ESPAGNE

Résumé / Abstract

The contribution of the aldehyde composition of wine spirit to the color changes in Fort red wine was studied in model solutions. Malvidin 3-glucoside was shown to be very reactive towards catechin in the presence of different aldehydes: acetaldehyde, isovaleraldehyde, benzaldehyde, proptonaldehyde, isobutyraldehyde, formaldehyde, and 2-methylbutyraldehyde, LC/MS data confirmed the formation of oligomeric pigments resulting from the reaction between the anthocyanin and the flavanol (colored products) and between 2 flavanol units (colorless products) mediated by each aldehyde assayed. The UV-visible spectra of the colored pigments showed a λmax bathochronmically shifted relatively to the λmax of original anthocyanins. All samples revealed a "blueing' and "darkening" color effects using the CIELAB system.

Revue / Journal Title

Journal of food science    ISSN  0022-1147   CODEN JFDSAZ 

Source / Source

2003, vol. 68, no2, pp. 476-481 [6 page(s) (article)] (24 ref.)

Langue / Language

Anglais

Editeur / Publisher

Wiley, Hoboken, NJ, ETATS-UNIS  (1961) (Revue)

Mots-clés d'auteur / Author Keywords

color

;

malvidin 3-glucoside

;

(+)-catechin

;

acetaldehyde

;

model solution

;

Localisation / Location

INIST-CNRS, Cote INIST : 713, 35400011308740.0110

Nº notice refdoc (ud4) : 15183380



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