A colorimetric study of oenin copigmented by procyanidins

Journal of the Science of Food and Agriculture

Volumn 87, Issue 2, 2007, Pages 260-265

  Berké, Bénédicte ^a   De Freitas, Victor ^b  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b UNIVERSITY OF PORTO   (Portugal)

Author keywords

CIELAB; Colorimetric measurements; Copigmentation; Flavanol; Malvidin 3 O glucoside (oenin); UV visible spectroscopy

Indexed keywords

EID: 33846463028     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2710     Document Type: Article

References (34)

1. Fulcrand H, Cameira dos Santos PJ, Sarni-Manchado P, Cheynier V and Favre-Bonvin J, Structure of newanthocyanin-derived wine pigments. J Chem Soc, Perkin Trans 1 735-739 (1996).
2. Hakansson AE, Pardon K, Hayasaka Y, de Sa M and Herderich M, Structures and colour properties of new red wine pigments. Tetrahedron Lett 44:4887-4891 (2003).
3. Bakker J, Bridle P, Honda T, Kuwano H, Saito N, Terahara N, et al, Identification of an anthocyanin occurring in some red wines. Phytochemistry 44:1375-1382 (1997).
4. Fulcrand H, Benabbeljalil C, Rigaud J, Cheynier V and Moutounet M, A new class of wine pigments generated by reaction between pyruvic and grape anthocyanins. Phytochemistry 47:1401-1407 (1998).
5. Mateus N, Silva AMS, Vercauteren J and de Freitas VAP, Occurrence of anthocyanin-derived pigments in red wines. J Agric Food Chem 49:4836-4840 (2001).
6. Timberlake CF and Bridle P, Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. Am J Enol Vitic 27:97-105 (1976).
7. Escribano-Bailon T, Dangles O and Brouillard R, Coupling reactions between flavylium ions and catechin. Phytochemistry 41:1583-1592 (1996).
8. Es-Safi NE, Fulcrand H, Cheynier V and Moutounet M, Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in model solution system. J Agric Food Chem 47:2096-2102 (1999).
9. Escribano-Bailón T, Alvarez-Garcia M, Rivas-Gonzalo JC, Heredia FJ and Santos-Buelga C, Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin. J Agric Food Chem 49:1213-1217 (2001).
10. Pissarra J, Mateus N, Santos-Buelga C and de Freitas VAP, Reaction between malvidin 3-glucoside and (+)-catechin in model solutions containing different aldehydes. J Food Sci 68:476-481 (2003).
11. Mateus N, Oliveira J, Santos-Buelga C, Silva AMS and de Freitas VAP, NMR structure characterization of a new vinylpyranoanthocyanin-catechin pigment. Tetrahedron Lett 45:3455-3457 (2004).
12. Vivar-Quintana AM, Santos-Buelga C, Franci-Aricha E and Rivas-Gonzalo JC, Formation of anthocyanin-derived pigments in experimental red wines. Food Sci Technol Int 5:347-352 (1999).
13. Asenstorfer RE, Hayasaka Y and Jones GP, Isolation and structure of oligomeric wine pigments by bisulfite-mediated ion-exchange chromatography. J Agric Food Chem 49:5957-5963 (2001).
14. Mateus N, Pascual-Teresa S, Rivas-Gonzalo JC, Santos-Buelga C and de Freitas VAP, Structural diversity of anthocyanin-derived pigments detected in Port wines. Food Chem 76:335-342 (2002).
15. Mateus N, Silva AMS, Santos-Buelga C, Rivas-Gonzalo JC and de Freitas VAP, Identification of anthocyanin-flavanol pigments in red wines by NMR and mass spectrometry. J Agric Food Chem 50:2110-2116 (2002).
16. Mateus N, Carvalho E, Carvalho ARF, Melo A, González- Paramás AM, Santos-Buelga C, et al, Isolation and structural characterization of new acylated anthocyanin-vinyl-flavanol pigments occurring in aging red wines. J Agric Food Chem 51:277-282 (2003).
17. Mateus N, Silva AMS, Rivas-Gonzalo JC, Santos-Buelga C and de Freitas VAP, A new class of blue anthocyanins-derived pigments isolated from red wines. J Agric Food Chem 51:1919-1923 (2003).
18. Liao H, Cai Y and Haslam E, Polyphenol interactions. Anthocyanins: copigmentation and colour changes in red wines. J Sci Food Agric 59:299-305 (1992).
19. Brouillard R and Dangles O, Anthocyanin molecular interactions: the first step in the formation of new pigments during wine ageing. Food Chem 51:365-371 (1994).
20. Boulton R, The copigmentation of anthocyanins and its role in the color of red wine: a critical review. Am J Enol Vitic 52:67-87 (2001).
21. Brouillard R, Chassaing S and Fougerousse A, Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long? Phytochemistry 64:1179-1186 (2003).
22. Price CL and Wrolstad RE, Anthocyanin pigments of royal okagonan huckleberry juice. J Food Sci 60:369-374 (1995).
23. Giusti MM and Wrolstad RE, Radish anthocyanin extract as a natural red colorant for Marashchino cherries. J Food Sci 61:688-694 (1996).
24. Malien-Aubert C, Dangles O and Amiot MJ, Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra and intermolecular copigmentation. J Agric Food Chem 49:170-176 (2001).
25. Timberlake CF and Bridle P, Anthocyanins in beverages: colour measurement and interpretation. Bull Groupe Polyphenols 12:341-347 (1984).
26. Escribano-Bailon MT, Santos-Buelga C, Francia-Aricha EM, Rivas-Gonzalo JC and Heredia FJ, Flavanol-anthocyanin copigmentation and colour quality. Proc 1st Int Congr on Pigments in Food Technology, Seville, pp. 363-367 (1999).
27. Gonnet J-F, Colour effects of co-pigmentation of anthocyanins revisited - 1. A colorimetric definition using the CIELAB scale. Food Chem 63:409-415 (1998).
28. Gonnet J-F, Colour effects of co-pigmentation of anthocyanins revisited - 2. A colorimetric look at the solutions of cyanin co-pigmented by rutin using the CIELAB scale. Food Chem 66:387-394 (1999).
29. Gonnet J-F, Colour effects of co-pigmentation of anthocyanins revisited - 3. A further description using CIELAB differences and assessment of matched colours using the CMC model. Food Chem 75:473-485 (2001).
30. Berké B and de Freitas VAP, Influence of procyanidin structures on their ability to complex with oenin. Food Chem 90:453-460 (2005).
31. Roggero JP, Coen S, Archier P and Rocheville-Divorne C, Etude par C.L.H.P. de la réaction glucoside de malvidine- acétaldéhyde-composé phénolique. Connaiss Vigne Vin 21:163-168 (1987).
32. Geissman TA and Yoshimura NN, Synthetic proanthocyanidin. Tetrahedron Lett 24:2669-2673 (1966).
33. De Freitas VAP, Glories Y, Bourgeois G and Vitry C, Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry. Phytochemistry 49:1435-1441 (1998).
34. CIE, Colorimetry (Publication CIE No. 15.2) (2nd edn). Central Bureau of Commission Internationale de l'Eclairage, Vienna (1986).