Application of Differential Colorimetry to Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 35, 2015, Pages 7645-7653

  Gordillo, Belén ^a   Rodríguez Pulido, Francisco J ^a   González Miret, M Lourdes ^a   Quijada Morín, Natalia ^b   Rivas Gonzalo, Julián C ^b   García Estévez, Ignacio ^b   Heredia, Francisco J ^a   Escribano Bailón, M Teresa ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

(+) catechin; differential colorimetry; malvidin 3 glucoside; quercetin 3 d glucoside; ternary copigmentation

Indexed keywords

ANTHOCYANINS; BINARY MIXTURES; CARBOHYDRATES; CHEMICAL STABILITY; COLOR; COLORIMETERS; PHENOLS;

(+)-CATECHIN; COLOR VARIATIONS; COMBINED EFFECT; COPIGMENTATION; MALVIDIN-3-GLUCOSIDE; MODEL SOLUTION; TERNARY INTERACTIONS; TERNARY SOLUTION;

COLORIMETRY;

ANTHOCYANIN; CATECHIN; FLAVANONE; FLAVANONE DERIVATIVE; FLAVONOL DERIVATIVE;

ANALYSIS; CHEMISTRY; COLOR; COLORIMETRY; WINE;

ANTHOCYANINS; CATECHIN; COLOR; COLORIMETRY; FLAVANONES; FLAVONOLS; WINE;

EID: 84941087327     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b00181     Document Type: Article

References (32)

1. Monagas, M.; Bartolome, B.; Gomez-Cordoves, C. Updated knowledge about the presence of phenolic compounds in wine Crit. Rev. Food Sci. Nutr. 2005, 45, 85-118 10.1080/10408690490911710
2. Eiro, M. J.; Heinonen, M. Anthocyanin color behavior and stability during storage: effect of intermolecular copigmentation J. Agric. Food Chem. 2002, 50, 7461-7466 10.1021/jf0258306
3. Shikov, V.; Kammerer, D. R.; Mihalev, K.; Mollov, P.; Carle, R. Heat stability of strawberry anthocyanins in model solutions containing natural copigments extracted from rose (Rosa damascena Mill.) petals J. Agric. Food Chem. 2008, 56, 8521-8526 10.1021/jf801946g
4. Boulton, R. The copigmentation of anthocyanins and its role in the color of red wine: a critical review Am. J. Enol. Vitic. 2001, 52, 67-87
5. Castañeda-Ovando, A.; Pacheco-Hernández, M.; Páez-Hernández, M.; Rodríguez, J. A.; Galán-Vidal, C. A. Chemical studies of anthocyanins: a review Food Chem. 2009, 113, 859-871 10.1016/j.foodchem.2008.09.001
6. Bakker, J.; Timberlake, C. F. Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines J. Agric. Food Chem. 1997, 45, 35-43 10.1021/jf960252c
7. De Freitas, V.; Mateus, N. Chapter 3. Updating wine pigments. In Recent Advances in Polyphenol Research; Santos-Buelga, C.; Escribano-Bailon, M. T.; Lattanzio, V., Eds.; Wiley-Blackwell: Oxford, UK, 2010; Vol. 2.
8. Schwarz, M.; Picazo-Bacete, J. J.; Winterhalter, P.; Hermosín-Gutiérrez, I. Effect of copigments and grape cultivar on the color of red wines fermented after the addition of copigments J. Agric. Food Chem. 2005, 53, 8372-8381 10.1021/jf051005o
9. García-Marino, M.; Escudero-Gilete, M. L.; Heredia, F. J.; Escribano-Bailón, M. T.; Rivas-Gonzalo, J. C. Color-copigmentation study by tristimulus colorimetry (CIELAB) in red wines obtained from Tempranillo and Graciano varieties Food Res. Int. 2013, 51, 123-131 10.1016/j.foodres.2012.11.035
10. Gordillo, B.; Cejudo-Bastante, M. J.; Rodríguez-Pulido, F. J.; Jara-Palacios, M. J.; Ramírez-Pérez, P.; González-Miret, M. L.; Heredia, F. J. Impact of adding white pomace to red grapes on the phenolic composition and color stability of syrah wines from a warm climate J. Agric. Food Chem. 2014, 62, 2663-2671 10.1021/jf405574x
11. García-Marino, M.; Hernández-Hierro, J. M.; Rivas-Gonzalo, J. C.; Escribano-Bailón, M. T. Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties Anal. Chim. Acta 2010, 660, 134-142 10.1016/j.aca.2009.10.055
12. Cavalcanti, R. N.; Santos, D. T.; Meireles, M. A. A. Non-thermal stabilization mechanisms of anthocyanins in model and food systems-an overview Food Res. Int. 2011, 44, 499-509 10.1016/j.foodres.2010.12.007
13. Baranac, J. M.; Petranovic, N. A.; Dimitric-Markovic, J. M. Spectrophotometric study of anthocyan copigmentation reactions. 2. Malvin and the nonglycosidized flavone quercetin J. Agric. Food Chem. 1997, 45, 1694-1697 10.1021/jf9606114
14. Berké, B.; De Freitas, V. A colorimetric study of oenin copigmented by procyanidins J. Sci. Food Agric. 2007, 87, 260-265 10.1002/jsfa.2710
15. Gordillo, B.; Rodríguez-Pulido, F. J.; Escudero-Gilete, M. L.; González Miret, M. L.; Heredia, F. J. Comprehensive colorimetric study of anthocyanic copigmentation in model solutions. Effects of pH and molar ratio J. Agric. Food Chem. 2012, 60, 2896-2905 10.1021/jf2046202
16. Teixeira, N.; Cruz, L.; Brás, N. F.; Mateus, N.; Ramos, M. J.; De Freitas, V. Structural features of copigmentation of oenin with different polyphenol copigments J. Agric. Food Chem. 2013, 61, 6942-6948 10.1021/jf401174b
17. Rustioni, L.; Bedgood, D. R.; Failla, O.; Prenzler, P. D.; Robards, K. Copigmentation and anti-copigmentation in grape extracts studied by spectrophotometry and post-column-reaction HPLC Food Chem. 2012, 132, 2194-2201 10.1016/j.foodchem.2011.12.058
18. Pinelo, M.; Manzocco, L.; Nuñez, M. J.; Nicoli, M. C. Interaction among phenols in food fortification: negative synergism on antioxidant capacity J. Agric. Food Chem. 2004, 52, 1177-1180 10.1021/jf0350515
19. Hidalgo, M.; Sánchez-Moreno, C.; Pascual-Teresa, S. Flavonoid-flavonoid interaction and its effect on their antioxidant activity Food Chem. 2010, 121, 691-696 10.1016/j.foodchem.2009.12.097
20. Ioannou, I.; Hafsa, I.; Salem Hamdi, S.; Charbonnel, C.; Ghoul, M. Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour J. Food Eng. 2012, 111, 208-217 10.1016/j.jfoodeng.2012.02.006
21. González-Manzano, S.; Dueñas, M.; Rivas-Gonzalo, J. C.; Escribano-Bailón, M. T.; Santos-Buelga, C. Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine Food Chem. 2009, 114, 649-656 10.1016/j.foodchem.2008.10.002
22. Jara-Palacios, M. J.; Gordillo, B.; González-Miret, M. L.; Hernanz, D.; Escudero-Gilete, M. L.; Heredia, F. J. Comparative study of the enological potential of different winemaking byproducts: implications in the antioxidant activity and color expression of red wine anthocyanins in a model solution J. Agric. Food Chem. 2014, 62, 6975-6983 10.1021/jf500978n
23. Liu, H.; Chen, Y.; Hao, Y.; Zheng, N.; Jia, A. The evaluation of lightness and chroma difference for images according to color difference formulae Appl. Mech. Mater. 2012, 130, 3036-3040 10.4028/www.scientific.net/AMM.130-134.3036
24. Martínez, J. A.; Melgosa, M.; Pérez, M. M.; Hita, E.; Negueruela, A. I. Note. Visual and instrumental color evaluation in red wines Food Sci. Technol. Int. 2001, 7, 439-444 10.1106/VFAT-5REN-1WK2-5JGQ
25. Cejudo-Bastante, M. J.; Gordillo, B.; Hernanz, D.; Escudero-Gilete, M. L.; González-Miret, M. L.; Francisco J. Heredia, F. J. Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate Int. J. Food Sci. Technol. 2014, 49, 1886-1892 10.1111/ijfs.12523
26. Gonnet, J. Colour effects of co-pigmentation of anthocyanin revisited-3. A further description using CIELAB differences and assessment of matched colours using the CMC model Food Chem. 2001, 75, 473-485 10.1016/S0308-8146(01)00221-7
27. Gordillo, B.; López-Infante, M. I.; Ramírez-Pérez, P.; González-Miret, M. L.; Heredia, F. J. Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate J. Agric. Food Chem. 2010, 58, 6797-6803 10.1021/jf100084x
28. Heredia, F. J.; álvarez, C.; González-Miret, M. L.; Ramírez, A. CromaLab, análisis de color. Registro General de la Propiedad Intelectual, 2004.
29. CIE. Technical ReportColorimetry; Commission Internationale de l'Eclairage Central Bureau: Vienna, Austria, 2004.
30. StatSoft Inc. STATISTICA (data analysissoftware system),v 8; StatSoft Inc.: Tulsa, OK, USA, 2007.
31. Gómez-Míguez, M.; Gonzalez-Manzano, S.; González-Miret, M. L.; Escribano-Bailón, M. T.; Heredia, F. J.; Santos-Buelga, C. Influence of different phenolic copigments on the color of malvidin 3-glucoside J. Agric. Food Chem. 2006, 54, 5422-5429 10.1021/jf0604586
32. Sun, J.; Cao, X.; Bai, W.; Liao, X.; Hua, X. Comparative analyses of copigmentation of cyanidin 3-glucoside and cyanidin 3-sophoroside from red raspberry fruits Food Chem. 2010, 120, 1131-1137 10.1016/j.foodchem.2009.11.031