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Occurrence of anthocyanin-derived pigments in red wines.
J Agric Food Chem. 2001 Oct; 49(10):4836-40.JA

Abstract

Several anthocyanin-derived pigments that showed UV-visible spectra different from those of the original grape anthocyanins were detected by HPLC-DAD analysis in 1-year-old bottled Port wines from the Douro region. Among these, three malvidin 3-glucoside derived pigments were detected in large amounts, representing approximately 60% of the total anthocyanidin monoglucosides content. These pigments were isolated, purified, and identified by LSI-MS and NMR ((1)H, DQF-COSY, ROESY, HSQC, and HMBC) techniques. The major pigment is malvidin 3-glucoside pyruvic adduct, previously characterized, and the other two corresponded to its respective acetyl and coumaroyl glucoside derivatives. The latter is reported for the first time in red wines.

Authors+Show Affiliations

Mateus N
Centro de Investigação em Química, Departamento de Química do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.
Silva AM
No affiliation info available
Vercauteren J
No affiliation info available
de Freitas V
No affiliation info available

MeSH

AnthocyaninsChromatography, High Pressure LiquidGlucosidesMagnetic Resonance SpectroscopyMass SpectrometryPigments, BiologicalSpectrophotometry, UltravioletTime FactorsVitisWine

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11600031

Citation

Mateus, N, et al. "Occurrence of Anthocyanin-derived Pigments in Red Wines." Journal of Agricultural and Food Chemistry, vol. 49, no. 10, 2001, pp. 4836-40.
Mateus N, Silva AM, Vercauteren J, et al. Occurrence of anthocyanin-derived pigments in red wines. J Agric Food Chem. 2001;49(10):4836-40.
Mateus, N., Silva, A. M., Vercauteren, J., & de Freitas, V. (2001). Occurrence of anthocyanin-derived pigments in red wines. Journal of Agricultural and Food Chemistry, 49(10), 4836-40.
Mateus N, et al. Occurrence of Anthocyanin-derived Pigments in Red Wines. J Agric Food Chem. 2001;49(10):4836-40. PubMed PMID: 11600031.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Occurrence of anthocyanin-derived pigments in red wines. AU - Mateus,N, AU - Silva,A M, AU - Vercauteren,J, AU - de Freitas,V, PY - 2001/10/16/pubmed PY - 2002/1/5/medline PY - 2001/10/16/entrez SP - 4836 EP - 40 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 49 IS - 10 N2 - Several anthocyanin-derived pigments that showed UV-visible spectra different from those of the original grape anthocyanins were detected by HPLC-DAD analysis in 1-year-old bottled Port wines from the Douro region. Among these, three malvidin 3-glucoside derived pigments were detected in large amounts, representing approximately 60% of the total anthocyanidin monoglucosides content. These pigments were isolated, purified, and identified by LSI-MS and NMR ((1)H, DQF-COSY, ROESY, HSQC, and HMBC) techniques. The major pigment is malvidin 3-glucoside pyruvic adduct, previously characterized, and the other two corresponded to its respective acetyl and coumaroyl glucoside derivatives. The latter is reported for the first time in red wines. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/11600031/Occurrence_of_anthocyanin_derived_pigments_in_red_wines_ L2 - https://doi.org/10.1021/jf001505b DB - PRIME DP - Unbound Medicine ER -