Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods.
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| Title: | Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods. |
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| Authors: | Zhang, Bo1,2, He, Fei1, Zhou, Pan-Pan3, Liu, Yue1, Duan, Chang-Qing1 chqduan@cau.edu.cn |
| Source: | Food Research International. Dec2015, Vol. 78, p313-320. 8p. |
| Subjects: | Glucosides, Hydroxycinnamic acids, Red wines, Hyperchromic effect, Thermodynamics |
| Abstract: | The copigmentation effect between malvidin-3- O -glucoside and three hydroxycinnamic acids ( p -coumaric, caffeic and ferulic acids) on the color expression was assessed in red wine model solutions. The colorimetric parameters indicated that the increasing concentration of these copigments could enhance the color intensity of the wine-like solutions (hyperchromic effect and bathochromic shift), and displayed the darker and more vivid bluish chromatic properties. The equilibrium constant ( K ), stoichiometric ratio ( n ) and thermodynamic parameters (∆ G °, ∆ H °, ∆ S °) were determined by the spectrophotometric methods, showing the generally spontaneous exothermic character of the process. In addition, quantum chemical investigations were performed to interpret the absorption differences. The results showed that the ferulic acid was the more powerful copigment compared with the other two hydroxycinnamic counterparts, indicating that the copigmentation was not only correlated to the concentration of the copigments but also strongly dependent on their molecular structures. AIM analysis was also used to explore the driving forces contributing to the copigmentation, which suggested that the hydrogen bond and van der Waals interactions were the main driving forces for the three pigment–copigment complexes. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 111498327 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Zhang%2C+Bo%22">Zhang, Bo</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22He%2C+Fei%22">He, Fei</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Zhou%2C+Pan-Pan%22">Zhou, Pan-Pan</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Liu%2C+Yue%22">Liu, Yue</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Duan%2C+Chang-Qing%22">Duan, Chang-Qing</searchLink><relatesTo>1</relatesTo><i> chqduan@cau.edu.cn</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Research+International%22">Food Research International</searchLink>. Dec2015, Vol. 78, p313-320. 8p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Glucosides%22">Glucosides</searchLink><br /><searchLink fieldCode="DE" term="%22Hydroxycinnamic+acids%22">Hydroxycinnamic acids</searchLink><br /><searchLink fieldCode="DE" term="%22Red+wines%22">Red wines</searchLink><br /><searchLink fieldCode="DE" term="%22Hyperchromic+effect%22">Hyperchromic effect</searchLink><br /><searchLink fieldCode="DE" term="%22Thermodynamics%22">Thermodynamics</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The copigmentation effect between malvidin-3- O -glucoside and three hydroxycinnamic acids ( p -coumaric, caffeic and ferulic acids) on the color expression was assessed in red wine model solutions. The colorimetric parameters indicated that the increasing concentration of these copigments could enhance the color intensity of the wine-like solutions (hyperchromic effect and bathochromic shift), and displayed the darker and more vivid bluish chromatic properties. The equilibrium constant ( K ), stoichiometric ratio ( n ) and thermodynamic parameters (∆ G °, ∆ H °, ∆ S °) were determined by the spectrophotometric methods, showing the generally spontaneous exothermic character of the process. In addition, quantum chemical investigations were performed to interpret the absorption differences. The results showed that the ferulic acid was the more powerful copigment compared with the other two hydroxycinnamic counterparts, indicating that the copigmentation was not only correlated to the concentration of the copigments but also strongly dependent on their molecular structures. AIM analysis was also used to explore the driving forces contributing to the copigmentation, which suggested that the hydrogen bond and van der Waals interactions were the main driving forces for the three pigment–copigment complexes. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Research International is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.foodres.2015.09.026 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 8 StartPage: 313 Subjects: – SubjectFull: Glucosides Type: general – SubjectFull: Hydroxycinnamic acids Type: general – SubjectFull: Red wines Type: general – SubjectFull: Hyperchromic effect Type: general – SubjectFull: Thermodynamics Type: general Titles: – TitleFull: Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Zhang, Bo – PersonEntity: Name: NameFull: He, Fei – PersonEntity: Name: NameFull: Zhou, Pan-Pan – PersonEntity: Name: NameFull: Liu, Yue – PersonEntity: Name: NameFull: Duan, Chang-Qing IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 12 Text: Dec2015 Type: published Y: 2015 Identifiers: – Type: issn-print Value: 09639969 Numbering: – Type: volume Value: 78 Titles: – TitleFull: Food Research International Type: main |
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