| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1191343 | Food Chemistry | 2006 | 7 Pages |
Abstract
A new pyranoanthocyanin–vinylphenol pigment was detected in an aged Port red wine. The UV–Vis spectrum of this pigment was found to have a λmax of 538 nm that is bathochromically shifted from that of original anthocyanins, exhibiting a more purple hue in acidic solution. This newly formed pigment was synthesized in model solution through the reaction between malvidin 3-O-glucoside–pyruvic acid adduct and vinylphenol and its structure was assigned by NMR and mass spectrometry. This pigment is reported herein for the first time.
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Authors
Nuno Mateus, Joana Oliveira, João Pissarra, Ana M. González-Paramás, Julian C. Rivas-Gonzalo, Celestino Santos-Buelga, Artur M.S. Silva, Victor de Freitas,