A New Class of Blue Anthocyanin-Derived Pigments Isolated from Red Wines
2003; American Chemical Society; Volume: 51; Issue: 7 Linguagem: Inglês
10.1021/jf020943a
ISSN1520-5118
AutoresNuno Mateus, Artur M. S. Silva, Julián C. Rivas‐Gonzalo, Celestino Santos‐Buelga, Víctor de Freitas,
Tópico(s)Horticultural and Viticultural Research
ResumoTwo newly formed anthocyanin-derived pigments that revealed unique spectroscopic features, showing maximum absorption in their UV−vis spectra at 575 nm, were isolated by TSK Toyopearl HW-40 (S) gel column chromatography and semipreparative HPLC from an aged Port red wine. Further characterization by ESI/MS and NMR (1H, gCOSY) showed them to belong to a new class of pigments described here for the first time, the structure of which consisted of a pyranoanthocyanin moiety linked to a flavanol by a vinyl bridge. The extended conjugation of the π electrons throughout all the pigment molecule is likely to confer a higher stability on it and is probably the origin of the intense blue color. The formation of these pigments was found to arise from the reaction between anthocyanin−pyruvic acid adducts and vinyl−flavanol adducts. Keywords: Pyranoanthocyanin; flavanols; red wine; aging; blue color
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