Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 1, 1997, Pages 35-43

  Bakker, Johanna ^a   Timberlake, Colin F ^a,b  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b Long Ashton Research Station   (United Kingdom)

Author keywords

Anthocyanins; FABMS; NMR; Red wine; Vitisidin A; Vitisidin B; Vitisin A; Vitisin B

Indexed keywords

EID: 0001805602     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960252c     Document Type: Article

References (25)

1. Bakker, J. Studies on the colors and pigments of port wines. Ph.D. Thesis, University of Bristol, 1985.
2. Bakker, J. Hplc of anthocyanins in port wines; determination of aging rates. Vitis 1986, 25, 203-214.
3. Bakker, J.; Timberlake, C. F. The distribution of anthocyanins in grape skin extracts of port wine cultivars as determined by high performance liquid chromatography. J. Sci. Food Agric. 1985a, 36, 1315-1324.
4. Bakker, J.; Timberlake, C. F. The distribution and content of anthocyanins in young port wines as determined by high performance liquid chromatography. J. Sci. Food Agric. 1985b, 36, 1325-1333.
5. Bakker, J.; Bridle, P.; Timberlake, C. F. Tristimulus measurements (CIELAB 76) of port wine colour. Vitis 1986, 25, 67-78.
6. Bakker, J.; Picinelli, A.; Bridle, P. Model wine solutions: color and composition changes during aging. Vitis 1993, 32, 111-118.
7. Bakker, J.; Bridle, P.; Honda, T.; Saito, N.; Kuwano, H.; Terahara, N.; Timberlake, C. F. Isolation and identification of a new anthocyanin occurring in some red wines. Phytochemistry, in press.
8. Bridle, P.; Timberlake, C. F. Anthocyanins as natural food colors - some aspects discussed. Food Chem., in press.
9. Brouillard, R. Chemical structure of anthocyanins. In Anthocyanins as food colors; Markakis, P., Ed.; Academic Press: London, 1982; pp 1-40.
10. Brouillard, R.; El Hage Chahine, J. M. Chemistry of Anthocyanin Pigments. 6. Kinetic and Thermodynamic Study of Hydrogen Sulfite Addition to Cyanin. Formation of a Highly Stable Meisenheimer-Type Adduct Derived from a 2-Phenylbenzopyrylium Salt. J. Am. Chem. Soc. 1980, 102, 5375-5378.
11. Brouillard, R.; Iacobucci, G. A.; Sweeny, J. G. Chemistry of Anthocyanin Pigments. 9. UV-Visible Spectrophotometric Determination of the Acidity Constants of Apigenidin and Three Related 3-Deoxyflavylium Salts. J. Am. Chem. Soc. 1982, 104, 7585-7590.
12. Mazza, G.; Brouillard, R. Color Stability and Structural Transformations of Cyanidin and 3,5-Diglucoside and Four 3-Deoxyanthocyanins in Aqueous Solutions. J. Agric. Food Chem. 1987, 35, 422-427.
13. Nilsson, E. Studies of flavylium compounds. Chem. Scripta 1973, 4, 48-55.
14. Reader, H. P.; Dominguez, M. Fortified wines: sherry, port and Madeira. In Fermented Beverage Production; Lea, A. G. H., Piggott, J. R., Eds.; Blackie: Glasgow, U.K., 1994; pp 159-207.
15. Ribéreau-Gayon, P. The anthocyanins of grapes and wines. In Anthocyanins as food colors; Markakis, P., Ed.; Academic Press: London, 1982; pp 209-244.
16. Somers, T. C. Wine tannins - Isolation of condensed flavonoid pigments by gel filtration. Nature 1966 (January 22), 368-370.
17. Somers, T. C. Pigment profiles of grapes and wines. Vitis 1968, 7, 303-320.
18. Timberlake, C. F. Improvements to the coloring of foodstuffs. British patent No. 5477/68, February 2, 1968.
19. Timberlake, C. F. Anthocyanins - occurrence, extraction and chemistry. Food Chem. 1980, 5, 69-80.
20. Timberlake, C. F.; Bridle, P. Effect of substituents on the ionisation of flavylium salts and anthocyanins and their reactions with sulphur dioxide. Chem. Ind. 1966, 1965-1966.
21. Timberlake, C. F.; Bridle, P. Flavylium salts, anthocyanins and anthocyanidins. II. Reactions with sulphur dioxide. J. Sci. Food Agric. 1967, 18, 479-485.
22. Timberlake, C. F.; Bridle, P. Flavylium salts resistant to sulphur dioxide. Chem. Ind. 1968, 1489.
23. Timberlake, C. F.; Bridle, P. Interactions between anthocyanins, phenolic compounds and acetaldehyde and their significance in red wines. Am. J. Enol. Vitic. 1976, 27, 97-105.
24. Timberlake, C. F.; Bridle, P. Anthocyanins. In Developments in Food Colors I; Walford, J., Ed.; Applied Science Publishers: London, 1980; pp 126-162.
25. Timberlake, C. F.; Bakker, J.; Bridle, P.; Self, R.; Loeffler, R. T. S. Fast atom bombardment mass spectrometry (fabms) and nuclear magnetic resonance (NMR) of anthocyanins. In Journees internationales d'etude du Groupe Polyphenols; Universite des Sciences et Techniques du Languedoc: Montpellier, France, 1986; pp 96-101.