Structural and chromatic characterization of a new Malvidin 3-glucoside–vanillyl–catechin pigment
2006; Elsevier BV; Volume: 102; Issue: 4 Linguagem: Inglês
10.1016/j.foodchem.2006.04.050
ISSN1873-7072
AutoresCarlos A. D. Sousa, Nuno Mateus, Artur M. S. Silva, Ana M. Gonzaléz‐Paramás, Celestino Santos‐Buelga, Víctor de Freitas,
Tópico(s)Fermentation and Sensory Analysis
ResumoA new pigment, resulting from the reaction between malvidin 3-glucoside and catechin in the presence of vanillin, was detected in a model solution. This newly formed anthocyanin-aryl-flavanol adduct was structurally characterized by 1D and 2D NMR and mass spectrometry, and its chromatic characteristics were studied by UV–Vis techniques. The new pigment was shown to have a wavelength of maximum absorption in the visible region (λmax) of 549 nm, conferring on it a purple colour, and a molar extinction coefficient value (ε) of 12,247 l · mol−1 · cm−1.
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