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Identification by HPLC-MS of Anthocyanin Derivatives in Raisins
Joint Authors
Marquez, Ana
Dueñas, Montserrat
Serratosa, María P.
Merida, Julieta
Source
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2012-09-25
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
The anthocyanin composition in red grapes dried under controlled conditions has been studied.
Pyranoanthocyanins and condensed anthocyanins with flavanols by a methylmethine bridge have been identified.
Typically, these compounds appear in wine after the fermentation process, as they require compounds such as pyruvic acid, acetoacetic acid, and acetaldehyde for their formation.
During the chamber-drying process a stress situation is originated, inducing significant changes in the grape metabolism from aerobic to anaerobic, and as a result it produces the activation of the alcohol dehydrogenase enzyme (ADH) and others that would cause the formation of these compounds.
These derivatives are very interesting because they give greater stability to the color of red wine.
American Psychological Association (APA)
Marquez, Ana& Dueñas, Montserrat& Serratosa, María P.& Merida, Julieta. 2012. Identification by HPLC-MS of Anthocyanin Derivatives in Raisins. Journal of Chemistry،Vol. 2013, no. 2013, pp.1-7.
https://search.emarefa.net/detail/BIM-459500
Modern Language Association (MLA)
Marquez, Ana…[et al.]. Identification by HPLC-MS of Anthocyanin Derivatives in Raisins. Journal of Chemistry No. 2013 (2013), pp.1-7.
https://search.emarefa.net/detail/BIM-459500
American Medical Association (AMA)
Marquez, Ana& Dueñas, Montserrat& Serratosa, María P.& Merida, Julieta. Identification by HPLC-MS of Anthocyanin Derivatives in Raisins. Journal of Chemistry. 2012. Vol. 2013, no. 2013, pp.1-7.
https://search.emarefa.net/detail/BIM-459500
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-459500