Isolation and structural characterization of new anthocyanin-derived yellow pigments in aged red wines

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dc.contributor.authorHe, J.
dc.contributor.authorSantos-Buelga, C.
dc.contributor.authorArtur, M.
dc.contributor.authorMateus, N.
dc.contributor.authorde Freitas, V.
dc.date.issued2006
dc.descriptionCopyright © 2006 American Chemical Society
dc.description.abstractTwo newly formed yellow pigments that revealed unique spectral features were detected and isolated from an aged Port red wine by TSK Toyopearl HW-40(s) gel chromatography and characterized by UV−visible spectrophotometry, 1H NMR and 13C NMR, and mass spectrometry (LC-ESI/MS). The UV−vis spectra of these pigments showed maximum absorption at 478 nm that is significantly hypsochromically shifted from those of original grape anthocyanins and other pyranoanthocyanins, exhibiting a more yellow hue in acidic solution. The structures of these pigments correspond to methyl-linked pyranomalvidin 3-glucoside and its respective coumaroyl glucoside derivative. They were shown to arise from the reaction between acetoacetic acid and genuine grape anthocyanins. Isolation and NMR identification using 1D and 2D NMR techniques are reported for the first time for this new family of anthocyanin-derived yellow pigments occurring in red wines.
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2006; 54(25):9598-9603
dc.identifier.doi10.1021/jf062325q
dc.identifier.issn0021-8561
dc.identifier.issn1520-5118
dc.identifier.urihttp://hdl.handle.net/2440/49563
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.source.urihttp://pubs.acs.org/doi/abs/10.1021/jf062325q
dc.subjectRed wine
dc.subjectaging
dc.subjectyellow color
dc.subjectanthocyanins
dc.subjectacetoacetic acid
dc.subjectmethyl pyranoanthocyanins
dc.subjectisolation
dc.subjectNMR
dc.titleIsolation and structural characterization of new anthocyanin-derived yellow pigments in aged red wines
dc.typeJournal article
pubs.publication-statusPublished

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