This research was supported by a grant from FCT (Fundação para a Ciência e Tecnologia-PRAXIS BD/16195/98) and by a grant form Ministério da Agricultura (PO.AGRO 265), both from Portugal. Thanks are also due to the Portuguese/Spanish Programme Acciones Integradas Hispano-Portuguesas and Acções Integradas Luso-Espanholas (ref. HP01-24 and E-23/02).
Reaction Between Malvidin 3-Glucoside and (+)-Catechin in Model Solutions Containing Different Aldehydes
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 2, pages 476–481, March 2003
How to Cite
Pissarra, J., Mateus, N., Rivas-Gonzalo, J., Santos Buelga, C. and De Freitas, V. (2003), Reaction Between Malvidin 3-Glucoside and (+)-Catechin in Model Solutions Containing Different Aldehydes. Journal of Food Science, 68: 476–481. doi: 10.1111/j.1365-2621.2003.tb05697.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20020386 Submitted 6/28/02, Revised 7/31/02, Accepted 8/29/02, Received 9/4/02
- malvidin 3-glucoside;
- model solution
ABSTRACT: The contribution of the aldehyde composition of wine spirit to the color changes in Port 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, propionaldehyde, 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 bathochromically shifted relatively to the λmax of original anthocyanins. All samples revealed a “blueing” and “darkening” color effects using the CIELAB system.