The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties

Tang, Ke; Liu, T.; Han, Yangyang; Xu, Yan; Li, J.M.

doi:10.21548/38-1-661

Cited by 10 publications

(14 citation statements)

References 24 publications

(49 reference statements)

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“…Anthocyanins are the most abundant flavonoid pigments in young red wines, being responsible for their intense red color [109]. To date, the number of reported types of anthocyanins exceeds 600 [110], but the most common anthocyanidins, aglycone forms of anthocyanins, are cyanidin, pelargonidin, delphinidin, peonidin, petunidin, and malvidin [111] (Figure 4).…”

Section: Anthocyanins and Anthocyanidinsmentioning

confidence: 99%

Bioactive Compounds and Metabolites from Grapes and Red Wine in Breast Cancer Chemoprevention and Therapy

et al. 2020

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Phytochemicals and their metabolites are not considered essential nutrients in humans, although an increasing number of well-conducted studies are linking their higher intake with a lower incidence of non-communicable diseases, including cancer. This review summarizes the current findings concerning the molecular mechanisms of bioactive compounds from grapes and red wine and their metabolites on breast cancer—the most commonly occurring cancer in women—chemoprevention and treatment. Flavonoid compounds like flavonols, monomeric catechins, proanthocyanidins, anthocyanins, anthocyanidins and non-flavonoid phenolic compounds, such as resveratrol, as well as their metabolites, are discussed with respect to structure and metabolism/bioavailability. In addition, a broad discussion regarding in vitro, in vivo and clinical trials about the chemoprevention and therapy using these molecules is presented.

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Section: Anthocyanins and Anthocyanidinsmentioning

confidence: 99%

Bioactive Compounds and Metabolites from Grapes and Red Wine in Breast Cancer Chemoprevention and Therapy

et al. 2020

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“…Anthocyanin malvidin-3- O -glucoside (oenin), the principal red-purple pigment of Vitis vinifera grapes, is primarily responsible for the initial color of red wines produced from them. 1−3 Although large quantities of grape-derived anthocyanin pigments are available as a byproduct of wine making, the range of potential applications of these pigments as safe coloring agents in foods or consumer products 4−6 is limited by the relatively facile hydration reaction. 4−9 Thus, attack of water at the 2-position of the flavylium cation chromophore group of anthocyanins to form the corresponding hemiketal, followed by ring-opening tautomerism to the Z -chalcone and subsequent isomerization and equilibration with the E -chalcone, results in loss of the color of these pigments above about pH 3.…”

Section: Introductionmentioning

confidence: 99%

Improved Synthesis of Analogues of Red Wine Pyranoanthocyanin Pigments

et al. 2018

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An improved procedure is described for the preparation of pyranoflavylium cations from the reaction of 5,7-dihydroxy-4-methylflavylium cation with aromatic aldehydes. Modifications of the procedure of Chassaing et al. ( Tetrahedron Lett . 2008 , 49 , 6999–7004; Tetrahedron 2015 , 71 , 3066–3078) circumvent the reported restriction to electron-rich benzaldehydes and provide access to a wide variety of substituted pyranoflavylium cations, including those with electron-withdrawing substituents or an attached heterocyclic or polycyclic aromatic ring. This opens the way for studies of substituent and structural effects on the ground and excited states of these pyranoanthocyanin analogues, the behavior of which should mirror fundamental aspects of the chemistry and photophysics of the pyranoanthocyanin chromophores present in mature red wines.

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“…As a class of phenolic compounds originating from wine grapes, anthocyanins are responsible for grape and wine colour (Tang et al, 2017). The colour of wine is one of the most important sensory properties.…”

Section: Introductionmentioning

confidence: 99%

Free Radical-scavenging Activity and Anthocyanin Profiles of Cabernet Sauvignon and Merlot Wines from Four Wine Grapegrowing Regions in China

Jiang¹,

Zhang²

2018

SAJEV

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The present study focused on the free radical-scavenging activity and anthocyanin profiles of Cabernet Sauvignon and Merlot wines produced from four different regions in China. The anthocyanin profiles in all wine samples were analysed by HPLC-MS/MS, while the free radical-scavenging activity was estimated by the DPPH assay. The results show that the contents of phenolic subclasses and the levels of antioxidant activity in all wine samples varied greatly among cultivars and environmental factors of vine growth, and these values were the most prominent in Yuquanling regional wines. As the main components in anthocyanins, the percentages of malvidin-3-O-glucoside and its derivatives showed differences within grape cultivars in the different regional wines; these monomeric anthocyanins (not present simultaneously in the four regional wines studied within grape cultivars) had concentrations below 10 mg Mv/L. The significant correlation was obtained between DPPH-scavenging ability and the total phenolic, flavonoid and anthocyanin content. It can be concluded that this information could be used as a biochemical marker for the authenticity of the single-cultivar red wines that were produced from the four regions above.

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The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties

Cited by 10 publications

References 24 publications

Bioactive Compounds and Metabolites from Grapes and Red Wine in Breast Cancer Chemoprevention and Therapy

Bioactive Compounds and Metabolites from Grapes and Red Wine in Breast Cancer Chemoprevention and Therapy

Improved Synthesis of Analogues of Red Wine Pyranoanthocyanin Pigments

Free Radical-scavenging Activity and Anthocyanin Profiles of Cabernet Sauvignon and Merlot Wines from Four Wine Grapegrowing Regions in China

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