Recherches sur la structure et les propriétés des composés phénoliques polymerisés des vins rouges. III. Fractionnement des composés phénoliques avec la polyvinylpyrrolidone (p.v.p.)

Glories, Yves; Augustin, Monique

doi:10.20870/oeno-one.1976.10.1.1663

Cited by 9 publications

(9 citation statements)

References 4 publications

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“…After grinding in a warren blender and centrifugation, the methanolic extract was concentrated under vacuum and filtered through 0.45 µm HVLP membranes (Millipore, Milford, MA). This crude extract was purified by PVP chromatography using a method adapted from Glories (1976). The fraction containing…”

Section: Samplesmentioning

confidence: 99%

Stability and Color of Unreported Wine Anthocyanin‐derived Pigments

Sarni‐Manchado¹,

Souquet²,

Cheynier³

et al. 1996

Journal of Food Science

104

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Grape anthocyanin-3-glucosides and unreported natural pigments characterized as vinylphenol anthocyanin-3-glucoside adducts were studied. Our investigations were undertaken to compare color and stabilities when processed and stored under identical conditions. Studies of molecular concentration, color density and Hunter color values were done at pH levels. Grape anthocyanin-3-glucosides were less stable than their 4-vinylphenol derivatives and the color stability of the unreported pigments was higher than that of anthocyanin-3-glucosides. Moreover, the compounds were resistant to SO 2 discoloration whereas anthocyanins were completely bleached.

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Section: Samplesmentioning

confidence: 99%

Stability and Color of Unreported Wine Anthocyanin‐derived Pigments

Sarni‐Manchado¹,

Souquet²,

Cheynier³

et al. 1996

Journal of Food Science

104

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“…After centrifugation (2740 x g at 4°C for 15 min), the methanolic extract was concentrated under vacuum and filtered through 0.45 pm HLVP filters (Millipore, Milford, MA, USA) to obtain a crude extract. After dilution with deionised water, the crude extract was partially purified by PVP chromatography using a method adapted from Glories (1976). After removal of sugars and acids by washing with water, anthocyanins were eluted with methanol/water/l M hydrochloric acid (70 : 29 : 1, v/v).…”

Section: Purification Of Anthocyaninsmentioning

confidence: 99%

Mechanisms of anthocyanin degradation in grape must‐like model solutions

Sarni¹,

Fulcrand²,

Souillol³

et al. 1995

J Sci Food Agric

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Oxidative degradation of o-diphenolic (eg cyanidin-3-glucoside) and non-o-diphenolic (eg malvidin-3-glucoside) anthocyanins in the presence of caffeoyltartaric acid and grape polyphenoloxidase was studied in model solutions. Both anthocyanins reacted with the enzymically generated caffeoyltartaric acid o-quinone. Kinetic studies indicated that cyanidin-3-glucoside was degraded mostly by coupled oxidation whereas malvidin-3-glucoside formed adducts with caffeoyltartaric acid quinone. In solutions containing equimolar amounts of the anthocyanins, both reactions took place but coupled oxidation of cyanidin-3-glucoside occurred at a faster rate, partly protecting malvidin-3-glucoside. The occurrence of coupled oxidation resulted in sparing of caffeoyltartaric acid.Several oxidation products, including red pigments, were detected by HPLC. The UV-Vis spectra of the coloured condensation products suggested that they contained both caffeoyltartaric acid and anthocyanin moieties. All these pigments were gradually degraded to colourless compounds either by enzymatic oxidation or by further reaction with quinones.

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“…Skins were peeled from the frozen berries and extracted with methanol. After centrifugation, the extract was purified by PVP chromatography performed as described by Glories (1976). After removal of sugars and acids from the PVP column with water, free anthocyanins were eluted with ethanol/ water/hydrochloric acid (70 : 29 : 1, v).…”

Section: Preparation Of Grape Anthocyanin Extractsmentioning

confidence: 99%

Anthocyanin degradation in oxidising grape musts

Cheynier¹,

Souquet²,

Kontek³

et al. 1994

J Sci Food Agric

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White musts with added grape anthocyanis were prepared and oxidised using known amounts of oxygen. Although malvidin and peonidin glucosides were degraded at a slower rate than o-diphenolic anthocyanins, important losses of all pigments occurred in oxidising grape musts. Degradation was inhibited by glutathione in excess, meaning that enzymically generated quinones of caffeoyltartaric acid were involved in the degradation mechanisms. Addition of anthocyanins hardly modified the kinetics of caffeoyltartaric acid oxidation and conversion to 2-S-glutathionyl caffeoyltartaric acid (grape reaction product). All musts browned considerably during oxidation. Browning of white musts was measured as an increase of redness (a*) and a decrease of lightness (L*) and yellowness (6* and hue angle) whereas browning in anthocyanin added musts appeared essentially as a loss of red colour (a*).

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Recherches sur la structure et les propriétés des composés phénoliques polymerisés des vins rouges. III. Fractionnement des composés phénoliques avec la polyvinylpyrrolidone (p.v.p.)

Abstract: <p style="text-align: justify;">Au cours de ce nouveau travail, nous nous proposons d'étudier l'adsorption et la désorption sélective des composés phénoliques du vin rouge sur la p.v.p., appliquée plus particulièrement au fractionnement des flavolanes.</p>

Cited by 9 publications

References 4 publications

Stability and Color of Unreported Wine Anthocyanin‐derived Pigments

Stability and Color of Unreported Wine Anthocyanin‐derived Pigments

Mechanisms of anthocyanin degradation in grape must‐like model solutions

Anthocyanin degradation in oxidising grape musts

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