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Occurrence of Anthocyanin-Derived Pigments in Red Wines

2001; American Chemical Society; Volume: 49; Issue: 10 Linguagem: Inglês

10.1021/jf001505b

1520-5118

Nuno Mateus, Artur M. S. Silva, Joseph Vercauteren, Víctor de Freitas,

Phytochemicals and Antioxidant Activities

Several anthocyanin-derived pigments that showed UV-visible spectra different from those of the original grape anthocyanins were detected by HPLC-DAD analysis in 1-year-old bottled Port wines from the Douro region. Among these, three malvidin 3-glucoside derived pigments were detected in large amounts, representing approximately 60% of the total anthocyanidin monoglucosides content. These pigments were isolated, purified, and identified by LSI-MS and NMR ((1)H, DQF-COSY, ROESY, HSQC, and HMBC) techniques. The major pigment is malvidin 3-glucoside pyruvic adduct, previously characterized, and the other two corresponded to its respective acetyl and coumaroyl glucoside derivatives. The latter is reported for the first time in red wines.