Thermodynamic and Kinetic Properties of a Red Wine Pigment: Catechin-(4,8)-malvidin-3-O-glucoside-Reference-Cited by-同舟云学术

Thermodynamic and Kinetic Properties of a Red Wine Pigment: Catechin-(4,8)-malvidin-3-O-glucoside

Published:2010-10-06 Issue:42 Volume:114 Page:13487-13496
ISSN:1520-6106
Container-title:The Journal of Physical Chemistry B
language:en
Short-container-title:J. Phys. Chem. B

Author:

Nave Frederico¹,Petrov Vesselin¹,Pina Fernando¹,Teixeira Natércia¹,Mateus Nuno¹,de Freitas Victor¹

Affiliation:

1. Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal, and REQUIMTE, Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal

Publisher

American Chemical Society (ACS)

Subject

Materials Chemistry,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jp104749f

Reference40 articles.

1. Formation of anthocyanin–flavanol adducts in model solutions

2. First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions

3. Demonstration of the occurrence of flavanol–anthocyanin adducts in wine and in model solutions

4. Dimeric anthocyanins from strawberry (Fragaria ananassa) consisting of pelargonidin 3-glucoside covalently linked to four flavan-3-ols

5. Flavanol–anthocyanin condensed pigments in plant extracts

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