| HPLC-DAD-ESI-MS/MS Characterization of Pyranoanthocyanins Pigments Formed in Model Wine. | |
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MedLine Citation:
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PMID: 21806064 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Formation of wine pyranoanthocyanins in model wine was monitored by HPLC-DAD-ESI-MS/MS, using red grape skin extracts and wine fermentation metabolites (acetaldehyde, pyruvic and acetoacetic acids, and diacetyl) and also hydroxycinnamic acids (p-coumaric, caffeic, ferulic, and sinapic acids). Pyruvic acid and acetaldehyde reacted fast, the first reaching high product yield and the second inducing mainly pigment polymerization. In contrast, acetoacetic acid and diacetyl reacted slowly with poor product yields. Hydroxycinnamic acids progressively reacted without apparent formation of polymeric pigments, the reaction rate and yield increasing as the number of hydroxy/methoxy groups did. Substituent at C-10 strongly affected the visible maximum absorbance wavelength, whereas B-ring substitution pattern or sugar acylation exerted little effects. The 10-methyl-pyranoanthocyanins formed from acetoacetic acid were also found as side-products in the formation of 10-carboxy-pyranoanthocyanins. Finally, we report for the first time on UV-vis and MS spectral data of 10-acetyl-pyranoanthocyanins formed from diacetyl and their occurrence in commercial red wines is suggested. |
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Authors:
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Dora Blanco-Vega; Francisco Javier López-Bellido; Jose M Alia; Isidro Hermosín-Gutiérrez |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-8-2 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2011 Aug |
Date Detail:
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Created Date: 2011-8-2 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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