Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
Malbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red wine color through reactions of copigmentation or condensation, assays were carried out...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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2018
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| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0308814614018615?via%3Dihub http://hdl.handle.net/20.500.12123/2682 https://doi.org/10.1016/j.foodchem.2014.11.123 |
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| author | Fanzone, Martín Leandro González-Manzano, Susana Pérez-Alonso, Joaquín Escribano-Bailón, María Teresa Jofre, Viviana Patricia Assof, Mariela Vanesa Santos-Buelga, Celestino |
| author_browse | Assof, Mariela Vanesa Escribano-Bailón, María Teresa Fanzone, Martín Leandro González-Manzano, Susana Jofre, Viviana Patricia Pérez-Alonso, Joaquín Santos-Buelga, Celestino |
| author_facet | Fanzone, Martín Leandro González-Manzano, Susana Pérez-Alonso, Joaquín Escribano-Bailón, María Teresa Jofre, Viviana Patricia Assof, Mariela Vanesa Santos-Buelga, Celestino |
| author_sort | Fanzone, Martín Leandro |
| collection | INTA Digital |
| description | Malbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red wine color through reactions of copigmentation or condensation, assays were carried out in wine model systems with different malvidin-3-O-glucoside:dihydroquercetin-3-O-glucoside molar ratios. The addition of increasing levels of dihydroquercetin-3-O-glucoside to a constant malvidin-3-O-glucoside concentration resulted in a hyperchromic effect associated with a darkening of the anthocyanin solutions, greater quantity of color and visual saturation, perceptible to the human eye. Copigmentation and thermodynamic measurements showed that dihydroquercetin-3-O-glucoside can act as an anthocyanin copigment, similar to other usual wine components like flavanols or phenolic acids, although apparently less efficient than flavonols. The high levels of dihydroflavonols existing in Malbec wines in relation to other non-anthocyanin phenolics should make this family of compounds particularly important to explain the color expression in Malbec young red wines. |
| format | Artículo |
| id | INTA2682 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA26822018-06-26T14:44:29Z Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside Fanzone, Martín Leandro González-Manzano, Susana Pérez-Alonso, Joaquín Escribano-Bailón, María Teresa Jofre, Viviana Patricia Assof, Mariela Vanesa Santos-Buelga, Celestino Uva Pigmentación Color Flavonoides Glucosidos Grapevines Pigmentation Colour Flavonoids Glucosides Malbec Dihydroquercetin Malbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red wine color through reactions of copigmentation or condensation, assays were carried out in wine model systems with different malvidin-3-O-glucoside:dihydroquercetin-3-O-glucoside molar ratios. The addition of increasing levels of dihydroquercetin-3-O-glucoside to a constant malvidin-3-O-glucoside concentration resulted in a hyperchromic effect associated with a darkening of the anthocyanin solutions, greater quantity of color and visual saturation, perceptible to the human eye. Copigmentation and thermodynamic measurements showed that dihydroquercetin-3-O-glucoside can act as an anthocyanin copigment, similar to other usual wine components like flavanols or phenolic acids, although apparently less efficient than flavonols. The high levels of dihydroflavonols existing in Malbec wines in relation to other non-anthocyanin phenolics should make this family of compounds particularly important to explain the color expression in Malbec young red wines. EEA Mendoza Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: González-Manzano, Susana. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España Fil: Pérez-Alonso, Joaquín. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España Fil: Escribano-Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Santos-Buelga, Celestino. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España 2018-06-26T14:41:44Z 2018-06-26T14:41:44Z 2015-05-15 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0308814614018615?via%3Dihub http://hdl.handle.net/20.500.12123/2682 0308-8146 https://doi.org/10.1016/j.foodchem.2014.11.123 eng info:eu-repo/semantics/restrictedAccess application/pdf Food Chemistry 175 : 166-173 (May 2015) |
| spellingShingle | Uva Pigmentación Color Flavonoides Glucosidos Grapevines Pigmentation Colour Flavonoids Glucosides Malbec Dihydroquercetin Fanzone, Martín Leandro González-Manzano, Susana Pérez-Alonso, Joaquín Escribano-Bailón, María Teresa Jofre, Viviana Patricia Assof, Mariela Vanesa Santos-Buelga, Celestino Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside |
| title | Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside |
| title_full | Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside |
| title_fullStr | Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside |
| title_full_unstemmed | Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside |
| title_short | Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside |
| title_sort | evaluation of dihydroquercetin 3 o glucoside from malbec grapes as copigment of malvidin 3 o glucoside |
| topic | Uva Pigmentación Color Flavonoides Glucosidos Grapevines Pigmentation Colour Flavonoids Glucosides Malbec Dihydroquercetin |
| url | https://www.sciencedirect.com/science/article/pii/S0308814614018615?via%3Dihub http://hdl.handle.net/20.500.12123/2682 https://doi.org/10.1016/j.foodchem.2014.11.123 |
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