Spectrophotometric study of the copigmentation of malvidin 3-O-glucoside with p-coumaric, vanillic and syringic acids

Food Chemistry

Volumn 141, Issue 4, 2013, Pages 3614-3620

  Malaj, Naim ^a   Simone, Bruna Clara De ^a   Quartarolo, Angelo Domenico ^a   Russo, Nino ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Copigmentation; Malvidin 3 O glucoside (oenin); Natural food colourants; P Coumaric, vanillic and syringic acids; Spectrophotometry; Thermodynamic parameters ( G , H and S )

Indexed keywords

ANTHOCYANINS; EQUILIBRIUM CONSTANTS; FOOD PRODUCTS; FRUIT JUICES; SOLUTIONS; SPECTROPHOTOMETRY;

COPIGMENTATION; MALVIDIN 3-O-GLUCOSIDE (OENIN); NATURAL FOOD; SYRINGIC ACID; THERMODYNAMIC PARAMETER;

FLAVONOIDS;

MALVIN; PARA COUMARIC ACID; SYRINGIC ACID; VANILLIC ACID;

ARTICLE; CONCENTRATION (PARAMETERS); EQUILIBRIUM CONSTANT; FOOD; MOLECULAR INTERACTION; PH; PIGMENTATION; SPECTROPHOTOMETRY; STOICHIOMETRY; TEMPERATURE; THERMODYNAMICS;

COPIGMENTATION; MALVIDIN 3-O-GLUCOSIDE (OENIN); NATURAL FOOD COLOURANTS; P-COUMARIC, VANILLIC AND SYRINGIC ACIDS; SPECTROPHOTOMETRY; THERMODYNAMIC PARAMETERS (ΔG°, ΔH° AND ΔS°);

ANTHOCYANINS; COUMARIC ACIDS; GALLIC ACID; GLUCOSIDES; KINETICS; PIGMENTS, BIOLOGICAL; SPECTROPHOTOMETRY; THERMODYNAMICS; VANILLIC ACID;

EID: 84884549093     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.06.017     Document Type: Article

References (35)

1. Baranac, J. M., Petranović , N. A., & Dimitrić- Marković , J. M. (1996). Spectrophotometric study of anthocyan copigmentation reactions. Journal of Agricultural and Food Chemistry, 44, 1333-1336 (Pubitemid 126467866)
2. Baranac, J. M., Petranović , N. A., & Dimitrić- Marković , J. M. (1997a). Spectrophotometric study of anthocyan copigmentation reactions. 2. Malvin and the nonglycosidized flavone quercetin. Journal of Agricultural and Food Chemistry, 45, 1694-1697 (Pubitemid 127485605)
3. Baranac, J. M., Petranović , N. A., & Dimitrić- Marković , J. M. (1997b). Spectrophotometric study of anthocyan copigmentation reactions. 3. Malvin and the nonglycosidized flavone morin. Journal of Agricultural and Food Chemistry, 45, 1698-1700 (Pubitemid 127485606)
4. Baranac, J. M., Petranović , N. A., & Dimitrić- Marković , J. M. (1997c). Spectrophotometric study of anthocyan copigmentation reactions. 4. Malvin and apigenin 7-glucoside. Journal of Agricultural and Food Chemistry, 45, 1701-1703 (Pubitemid 127485607)
5. Boulton, R. (2001). The copigmentation of anthocyanins and its role in the color of red wine: A critical review. American Journal of Enology and Viticulture, 52, 67-87 (Pubitemid 32818081)
6. Bridle, P., & Timberlake, C. F. (1997). Anthocyanins as natural food colours-selected aspects. Food Chemistry, 58, 103-109 (Pubitemid 27036089)
7. Brouillard, R., & Dangles, O. (1994). Anthocyanin molecular interactions: The first step in the formation of new pigments during wine aging? Food Chemistry, 51, 365-371 (Pubitemid 24359025)
8. Brouillard, R., Mazza, G., Saad, Z., Albrecht-Gary, A. M., & Cheminatt, A. (1989). The copigmentation reaction of anthocyanins: A microprobe. Journal of the American Chemical Society, 111, 2604-2610
9. Buckow, R., Kastell, A., Terefe, N. S., & Versteeg, C. (2010). Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice. Journal of Agricultural and Food Chemistry, 58, 10076-10084
10. Castillo-Muñoz, N., Fernández-González, M., Gómez-Alonso, S., García-Romero, E., & Hermosín- Gutiérrez, I. (2009). Red-color related phenolic composition of Garnacha Tintorera (Vitis vinifera L.) grapes and red wines. Journal of Agricultural and Food Chemistry, 57, 7883-7891
11. Dangles, O., & Brouillard, R. (1992). Polyophenol interactions. The copigmentation case: Thermodynamic data from temperature variation and relaxation kinetics. Medium effect. Canadian Journal of Chemistry, 70, 2174-2189
12. Davies, A. J., & Mazza, G. (1993). Copigmentation of simple and acylated anthocyanins with colorless phenolic compounds. Journal of Agricultural and Food Chemistry, 41, 716-720
13. Dimitrić-Marković , J. M., Petranović , N. A., & Baranac, J. M. (2000). A spectrophotometric study of the copigmentation of malvin with caffeic and ferulic acids. Journal of Agricultural and Food Chemistry, 48, 5530-5536
14. Dimitrić-Marković , J. M., Petranović , N. A., & Baranac, J. M. (2005). The copigmentation effect of sinapic acid on malvin: A spectroscopic investigation on colour enhancement. Journal of Photochemistry and Photobiology B: Biology, 78, 223-228 (Pubitemid 40220990)
15. Duthie, S. J., Jenkinson, A. M., Crozier, A., Mullen, W., Pirie, L., Kyle, J., et al. (2006). The effects of cranberry juice consumption on antioxidant status and biomarkers relating to heart disease and cancer in healthy human volunteers. European Journal of Nutrition, 45, 113-122 (Pubitemid 43345204)
16. Francis, F. J. (1989). Food colorants: Anthocyanins. Critical Reviews in Food Science and Nutrition, 28, 273-314
17. He, J., & Giusti, M. M. (2010). Anthocyanins: Natural colorants with healthpromoting properties. Annual Review of Food Science and Technology, 1, 163-187
18. He F., Liang, N. N., Mu, L., Pan, Q. H., Wang, J., Reeves, M. J., et al. (2012). Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression. Molecules, 17, 1571-15601
19. Howard, L. R., Castrodale, C., Brownmiller, C., & Mauromoustakos, A. (2010). Jam processing and storage effects on blueberry polyphenolics and antioxidant capacity. Journal of Agricultural and Food Chemistry, 58, 4022-4029
20. Jiménez, N., Bohuon, P., Lima, J., Dornier, M., Vaillant, F., & Pérez, A. M. (2010). Kinetics of anthocyanin degradation and browning in reconstituted blackberry juice treated at high temperatures (100-180C). Journal of Agricultural and Food Chemistry, 58, 2314-2322
21. Kunsági-Máté, S., Szabó, K., Nikfardjam, M. P., & Kollár, L. (2006). Determination of the thermodynamic parameters of the complex formation between malvidin-3-O-glucoside and polyphenols. Copigmentation effect in red wines. Journal of Biochemical and Biophysical Methods, 69, 113-119 (Pubitemid 44486430)
22. Lambert, S. G., Asenstorfer, R. E Williamson, N. M., Iland, P. G., & Jones, G. P. (2011). Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine. Food Chemistry, 125, 106-115
23. Lorenzo, C., Pardo, F., Zalacain, A., Alonso, G. L., & Salinas, M. R. (2005). Effect of red grapes co-winemaking in polyphenols and color of wines. Journal of Agricultural and Food Chemistry, 53, 7609-7616 (Pubitemid 41413562)
24. Malien-Aubert, C., Dangles, O., & Amiot, M. J. (2001). Color stability of commercial anthocyanin-based extracts in relation to the phenolic composition. Protective effects by intra-and intermolecular copigmentation. Journal of Agricultural and Food Chemistry, 49, 170-176 (Pubitemid 32104506)
25. Mazza, G., & Brouillard, R. (1990). The mechanism of co-pigmentation of anthocyanins in aqueous solutions. Phytochemistry, 29, 1097-1102
26. Pascual-Teresa, S., & Sanchez-Ballesta, M. T. (2007). Anthocyanins: From plant to health. Phytochemistry Reviews, 7, 281-299
27. Pazmiño-Durán, E. A., Giusti, M. M., Wrolstad, R. E., & Glória, M. B. A. (2001). Anthocyanins from Oxalis triangularis as potential food colorants. Food Chemistry, 75, 211-216
28. Qin, Y., Xia, M., Ma, J., Hao, Y., Liu, J., Mou, H., et al. (2009). Anthocyanin supplementation improves serum LDL-and HDL-cholesterol concentrations associated with the inhibition of cholesteryl ester transfer protein in dyslipidemic subjects. The American Journal of Clinical Nutrition, 90, 485-492
29. Robinson, G. M., & Robinson, R. (1931). A survey of anthocyanins. I. Biochemical Journal, 25, 1687-1705
30. Sancho, R. A. S., & Pastore, G. M. (2012). Evaluation of the effects of anthocyanins in type 2 diabetes. Food Research International, 46, 378-386
31. Sun, J., Cao, X., Bai, W., Liao, X., & Hu, X. (2010). Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits. Food Chemistry, 120, 1131-1137
32. Turker, N., Aksay, S., & Ekiz, H. I. (2004 Effect of storage temperature on the stability of anthocyanins of a fermented black carrot (Daucus carota var. L.) beverage: Shalgam. Journal of Agricultural and Food Chemistry, 52, 3807-3813
33. Vauzour, D., Rodriguez-Mateos, A., Corona, G., Oruna-Concha, M. J., & Spencer, J. P. E. (2010). Polyphenols and human health: Prevention of disease and mechanisms of action. Nutrients, 2, 1106-1131
34. Wallace, T. C., & Giusti, M. M. (2008). Determination of color, pigment, and phenolic stability in yogurt systems colored with nonacylated anthocyanins from Berberis boliviana L. as compared to other natural/synthetic colorants. Journal of Food Science, 73, C241-C248 (Pubitemid 351629796)
35. Willstätter, R., & Zollinger, E. H. (1917). Über die farbstoffe der weintraube und der heidelbeere, II. Justus Liebigs Annalen der Chemie, 412, 195-216