Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches-Reference-Cited by-同舟云学术

Antioxidant Features of Red Wine Pyranoanthocyanins: Experimental and Theoretical Approaches

Published:2014-01-14 Issue:29 Volume:62 Page:7002-7009
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Azevedo Joana¹,Oliveira Joana¹,Cruz Luis¹,Teixeira Natércia¹,Brás Natércia F.²,De Freitas Victor¹,Mateus Nuno¹

Affiliation:

1. Chemistry Investigation Centre (CIQ), Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal

2. REQUIMTE, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf404735j

Reference50 articles.

1. Variation of pyranoanthocyanins in red wines of different varieties and vintages and the impact of pinotin A addition on their color parameters

2. Why are grape/fresh wine anthocyanins so simple and why is it that red wine color lasts so long?

3. Isolation, Identification, and Characterization of New Color-Stable Anthocyanins Occurring in Some Red Wines

4. A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

5. Structural diversity of anthocyanin-derived pigments in port wines

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