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Relevant bibliographies by topics / Pyranoanthocyanin

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Academic literature on the topic 'Pyranoanthocyanin'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

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Journal articles on the topic "Pyranoanthocyanin"

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Miyagusuku-Cruzado, Gonzalo, Danielle M. Voss, and M. Monica Giusti. "Influence of the Anthocyanin and Cofactor Structure on the Formation Efficiency of Naturally Derived Pyranoanthocyanins." International Journal of Molecular Sciences 22, no. 13 (June 23, 2021): 6708. http://dx.doi.org/10.3390/ijms22136708.

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Pyranoanthocyanins are anthocyanin-derived pigments with higher stability to pH and storage. However, their slow formation and scarcity in nature hinder their industrial application. Pyranoanthocyanin formation can be accelerated by selecting anthocyanin substitutions, cofactor concentrations, and temperature. Limited information is available on the impacts of the chemical structure of the cofactor and anthocyanin; therefore, we evaluated their impacts on pyranoanthocyanin formation efficiency under conditions reported as favorable for the reaction. Different cofactors were evaluated including pyruvic acid, acetone, and hydroxycinnamic acids (p-coumaric, caffeic, ferulic, and sinapic acid) by incubating them with anthocyanins in a molar ratio of 1:30 (anthocyanin:cofactor), pH 3.1, and 45 °C. The impact of the anthocyanin aglycone was evaluated by incubating delphinidin, cyanidin, petunidin, or malvidin derivatives with the most efficient cofactor (caffeic acid) under identical conditions. Pigments were identified using UHPLC-PDA and tandem mass spectrometry, and pyranoanthocyanin formation was monitored for up to 72 h. Pyranoanthocyanin yields were the highest with caffeic acid (~17% at 72 h, p < 0.05). When comparing anthocyanins, malvidin-3-O-glycosides yielded twice as many pyranoanthocyanins after 24 h (~20%, p < 0.01) as cyanidin-3-O-glycosides. Petunidin- and delphinidin-3-O-glycosides yielded <2% pyranoanthocyanins. This study demonstrated the importance of anthocyanin and cofactor selection in pyranoanthocyanin production.

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Marquez, Ana, María P. Serratosa, and Julieta Merida. "Pyranoanthocyanin Derived Pigments in Wine: Structure and Formation during Winemaking." Journal of Chemistry 2013 (2013): 1–15. http://dx.doi.org/10.1155/2013/713028.

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In recent years many studies have been carried out on new pigments derived from anthocyanins that appear in wine during processing and aging. This paper aims to summarize the latest research on these compounds, focusing on the structure and the formation process. The main pyranoanthocyanins are formed from the reaction between the anthocyanins and some metabolites released during the yeast fermentation: carboxypyranoanthocyanins or type A vitisins, formed upon the reaction between the enol form of the pyruvic acid and the anthocyanins; type B vitisins, formed by the cycloaddition of an acetaldehyde molecule on an anthocyanin; methylpyranoanthocyanins, resulted from the reaction between acetone and anthocyanins; pinotins resulted from the covalent reaction between the hydroxycinnamic acids and anthocyanins; and finally flavanyl-pyranoanthocyanins. On the other hand, the second generation of compounds has also been reviewed, where the initial compound is a pyranoanthocyanin. This family includes oxovitisins, vinylpyranoanthocyanins, pyranoanthocyanins linked through a butadienylidene bridge, and pyranoanthocyanin dimers.

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Mateus, N., J. Oliveira, A. M. González-Paramás, C. Santos-Buelga, and V. de Freitas. "Screening of Portisins (Vinylpyranoanthocyanin Pigments) in Port Wine by LC/DAD-MS." Food Science and Technology International 11, no. 5 (October 2005): 353–58. http://dx.doi.org/10.1177/1082013205057940.

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Samples of a two-year-old Port red wine were fractionated by Toyopearl gel column chromatography yielding different coloured fractions. Anthocyanin-derived compounds were tentatively identified by LC/DAD-MS in the different eluted fractions. Several pigments were found to correspond to a recently reported family of pyranoanthocyanin compounds named portisins, supposedly arising from the reaction between anthocyanin-pyruvic acid adducts and flavanols in the presence of acetaldehyde. These pigments present a structure in which pyranoanthocyanins are linked to flavanols (catechins or procyanidin dimers) through a vinyl linkage. These pigments showed a UV-visible spectrum with a λmax batochromically shifted from that of genuine anthocyanins, thereby contributing to a more bluish hue.

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Zhu, Zhenzhou, Nao Wu, Minjie Kuang, Olusola Lamikanra, Gang Liu, Shuyi Li, and Jingren He. "Preparation and toxicological evaluation of methyl pyranoanthocyanin." Food and Chemical Toxicology 83 (September 2015): 125–32. http://dx.doi.org/10.1016/j.fct.2015.05.004.

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Siddique, Farhan, Cassio P. Silva, Gustavo T. Medeiros Silva, Hans Lischka, Frank H. Quina, and Adelia J. A. Aquino. "The electronic transitions of analogs of red wine pyranoanthocyanin pigments." Photochemical & Photobiological Sciences 18, no. 1 (2019): 45–53. http://dx.doi.org/10.1039/c8pp00391b.

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da Silva, Cassio Pacheco, Renan Moraes Pioli, Liu Liu, Shasha Zheng, Mengjiao Zhang, Gustavo Thalmer de Medeiros Silva, Vânia Maria Teixeira Carneiro, and Frank H. Quina. "Improved Synthesis of Analogues of Red Wine Pyranoanthocyanin Pigments." ACS Omega 3, no. 1 (January 25, 2018): 954–60. http://dx.doi.org/10.1021/acsomega.7b01955.

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Lu, Yinrong, and L. Yeap Foo. "Unusual anthocyanin reaction with acetone leading to pyranoanthocyanin formation." Tetrahedron Letters 42, no. 7 (February 2001): 1371–73. http://dx.doi.org/10.1016/s0040-4039(00)02246-2.

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8

Pinto, Ana Lucia, Hugo Cruz, Joana Oliveira, Paula Araújo, Luis Cruz, Vânia Gomes, Cassio P. Silva, et al. "Dye-sensitized solar cells based on dimethylamino-π-bridge-pyranoanthocyanin dyes." Solar Energy 206 (August 2020): 188–99. http://dx.doi.org/10.1016/j.solener.2020.05.101.

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Araújo, Paula, Ana Costa, Iva Fernandes, Nuno Mateus, Victor de Freitas, Bruno Sarmento, and Joana Oliveira. "Stabilization of bluish pyranoanthocyanin pigments in aqueous systems using lignin nanoparticles." Dyes and Pigments 166 (July 2019): 367–74. http://dx.doi.org/10.1016/j.dyepig.2019.03.020.

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Oliveira, Joana, Nuno Mateus, José E. Rodriguez-borges, Eurico J. Cabrita, Artur M. S. Silva, and Victor de Freitas. "Synthesis of a new pyranoanthocyanin dimer linked through a methyl-methine bridge." Tetrahedron Letters 52, no. 23 (June 2011): 2957–60. http://dx.doi.org/10.1016/j.tetlet.2011.03.125.

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Dissertations / Theses on the topic "Pyranoanthocyanin"

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Hoehn, Megan E. "Altering pH, temperature and cofactors to increase the formation of the more stable anthocyanin derived pyranoanthocyanin." The Ohio State University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=osu1555342766998069.

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Straathof, Nicole. "Improvement of Naturally Derived Food Colorant Performance with Efficient Pyranoanthocyanin Formation from Sambucus nigra Anthocyanins using Caffeic Acid and Heat." The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1595434368873301.

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Quaglieri, Cindy. "Marqueurs phénoliques d’oxydation et évolution de la composition chimique et sensorielle du vin." Thesis, Bordeaux, 2018. http://www.theses.fr/2018BORD0034/document.

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Les pyranoanthocyanes sont des pigments présents dans les vins rouges qui évoluent considérablement pendant la vinification et l’élevage. Ils contribuent à la stabilité de la couleur au cours du vieillissement. Ce sont aussi de bons marqueurs de l’oxydation d’un vin rouge. Cependant, leur impact sensoriel est encore mal connu. L’objectif de cette thèse est de mettre en évidence un possible impact gustatif des pyranoanthocyanes. Pour répondre à cette problématique, une stratégie de caractérisation, de purification et de quantification a été élaborée. La chromatographie de partage centrifuge (CPC) a été utilisée comme technique chromatographique principale pour fractionner des échantillons de vin rouge micro-oxygénés. Huit fractions de composition différente ont été collectées. La première fraction est composée essentiellement de pigments coumaroylés, la seconde fraction principalement de flavanol-pyranoanthocyanes. Les pigments de ces deux fractions ont été purifiés par CLHP préparative puis semi-préparative. L’analyse de la structure par résonnance magnétique nucléaire a permis la caractérisation de quatre nouveaux pigments. La quantification des différentes familles de pigments dans des vins micro-oxygénés ou avec des modalités variables de dioxyde de soufre a été réalisée par UCLHP-DAD-ESI-QToF. Les résultats ont montré une évolution de la contribution des familles de pigments en corrélation avec l’oxygène. En particulier, la corrélation de la concentration en hydroxyphényl-pyranoanthocyanes avec l’oxygène et le SO2 a été pour la première fois mise en évidence. Les quatre nouveaux pigments ont été quantifiés dans tous les vins étudiés. Ils ont montré le même schéma d’évolution que leurs familles de pigments respectives. Ce sont donc de bons marqueurs de l’oxydation d’un vin rouge. Les pigments des deux premières fractions issues de la CPC ont été solubilisés dans une solution modèle de vin et utilisés pour l’analyse sensorielle. La fraction 1 ne nous a pas permis de conclure quant à un possible impact sensoriel. Un test triangulaire construit autour de six concentrations croissantes a été mis en place pour la caractérisation de la fraction 2. Les dégustateurs ont perçu un impact sensoriel en bouche et décrivent de l’amertume et une sensation de rondeur. C’est un premier résultat significatif en faveur de la compréhension et de l’amélioration de la connaissance de l’impact gustatif des pyranoanthocyanes dans les vins rouges
Pyranoanthocyanins are pigments occurring in red wines. They considerably evolve during winemaking and aging. They contribute to wine color stability during aging. They are also great markers of oxidation. However, data about their sensory impact are still scarce. In order to answer this dilemma, characterization, purification and quantification strategies have been developed. Centrifugal partition chromatography (CPC) has been used as the main chromatographic technique for micro-oxygenated red wine fractionation. Eight fractions with variable composition have been collected. The first fraction is mainly composed of coumaroylated pigments, and the second fraction mainly composed of pyranoanthocyanins-flavanols. Pigments from these fractions have been purified using preparative and semi-preparative HPLC. Nuclear magnetic resonance for structural analysis allowed characterizing four new pigments. The concentration of several groups of pigments has been evaluated in micro-oxygenated red wines of red wines with variable modalities of Sulphur dioxide, using UPLC-DAD-ESI-QToF. The results showed a correlation between the contribution of pigments and oxygen. More specifically, the correlation between the concentration in hydroxyphenyl-pyranoanthocyanins and oxygen and Sulphur dioxide has been highlighted for the first time. The four new pigments have been quantified in all wine samples. They showed the same trend than their respective groups of pigments. They can therefore be considered as good markers of oxidation.Pigments from the two first CPC fractions have been solubilized in a wine-like medium and used for sensory analysis. Fraction 1 did not allow concluding a possible sensory impact. A triangle test has been built using six increasing concentrations to evaluate the impact of fraction 2. The wine-tasters have perceived in-mouth impact and described bitterness and roundness. This is a very first significant result in favor of understanding and improving knowledge about gustative impact of pyranoanthocyanins in red wines

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Pechamat, Laurent. "Impacts de l'oxygène sur les évolutions chimiques et sensorielles du vin rouge." Thesis, Bordeaux, 2014. http://www.theses.fr/2014BORD0355/document.

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L’impact de l’oxygène a été suivi pendant 4 mois pour 3 vins de Merlot d’IPT 61, 63 et 76. Le vin d’IPT 63 était enrichi par une fraction d’ellagitannins de bois de chêne. Les vins ont été ajustés à pH 3, pH 3,5 et pH 4. Pour chaque pH, des doses de 0, 2, 8 et 20 mg/L d’oxygène ont été fournies à l’aide d’oxygène pur, puis des analyses mensuelles ont permis de suivre les évolutions chimiques et sensorielles des vins afin d’apprécier les impacts liés à l’oxygène.Les résultats montrent pour tous les vins, que la consommation de l’oxygène augmente de 2 à 4 fois plus lorsque l’on passe de pH 3 à pH 4. La présence d’ellagitannins dans le vin favorise la consommation d’oxygène, ainsi qu’en solutions modèles hydro-alcooliques de fractions phénoliques. Les teneurs en tannins totaux sont globalement stables. Les polymérisations analysées par la méthode DMACH se produisent majoritairement à pH 3 et pH 3,5 pour le vin d’IPT 61, alors que les différences liées à l’oxygène sont moins fortes sur le vin d’IPT 76. Pour le vin d’IPT 63 + ellagitannins, les polymérisations sont favorisées à pH 3. Les teneurs en anthocyanes totales et moléculaires montrent généralement des diminutions en fonction du temps, de l’oxygène ainsi que de l’acidité. Pour le vin d’IPT 76 et d’IPT 63 + ellagitannins, les anthocyanes se polymérisent davantage aux tannins polymères en présence d’oxygène, et à pH plus acide. 13 pyranoanthocyanes ont pu être identifiées et quantifiées, dont deux molécules de pyranomalvidine-di-(épi)catéchine quantifiées pour la première fois dans des vins rouges secs qui peuvent être considérées comme des marqueurs en lien avec l'apport en oxygène subi par le vin. Les analyses sensorielles réalisées sur le vin d’IPT 76 en fonction des pH montrent que l’amertume est plus forte à pH 4, et pH 3,5 dans une moindre mesure. Cette tendance se retrouve aussi sur la perception d’oxydation.Pour les deux autres vins, d’IPT 61 et d’IPT 63 enrichi par une fraction d’ellagitannins, l’intensité du fruité diminue globalement avec les doses d’oxygène, tandis que le caractère oxydé est bien corrélée avec les doses croissantes d’oxygène, ainsi que l’amertume dans une moindre mesure
The impact of oxygen has been followed-up during 4 months for 3 Merlot red wines of TPI 61, 63 anf 76. The wine of TPI 63 was supplied by a fraction of ellagitannin from oak wood. Wines have been adjusted at pH 3, pH 3.5 and pH 4. For each pH, quantities of 0, 2, 8 and 20 mg/L of pure oxygen have been added. Then, anlyses have been performed each month to follow the wine chemical and sensory evolutions in order to determine the impact of oxygen.For all wines, the results show that oxygen consumption is 2 to 4 fold higher from pH 3 to pH 4. The presence of ellagitannin in wine favors oxygen consumption, as well as in wine model solutions with phenolic fractions. Total tannin contents remain quite constant. Polymerisations analysed by DMACH index occur mainly at pH 3 and pH 3.5 for the wine of TPI 61, while the differences related to oxygen are less important in the wine of TPI 76. For the wine of TPI 63 + ellagitannins, polymerisations are favored at pH 3. Total and molecular anthocyanins contents generally show a decrease according to time, oxygen and acidity. For the wines of TPI 76 and TPI 63 + ellagitannins, the anthocyanins polymerise more to polymers of tannins with oxygen and acidity. 13 pyranoanthocyanins have been identified et quantified. Among them, two molecules of pyranomalvidin-di-(epi)catechin quantified for the first time in a dry red wine. They can be considerated as marker related to oxygen amount consumed by wine. Sensory analyses realized on wine of TPI 76 according to pH show that bitterness is higher at pH 4, and pH 3.5 in a lesser extent. There is the same trend with the oxidation perception.For the two other wines, of TPI 61 and 63 with ellagitannin fraction, fruity intensity globally decreases with oxygen quantities, while the oxidized parameter is well related to increasing oxygen amounts, as wella s bitterness in a lesser extent

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5

Frommann, Jana-Freja [Verfasser]. "Untargeted metabolic fingerprinting of a loss-of-function and an overexpression mutant reveals involvement in flavonol and pyranoanthocyanidin glycosylation of BGLU1, BGLU3 and BGLU4 in Arabidopsis thaliana / Jana-Freja Frommann." Bielefeld : Universitätsbibliothek Bielefeld, 2021. http://nbn-resolving.de/urn:nbn:de:0070-pub-29578023.

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Book chapters on the topic "Pyranoanthocyanin"

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"The Application of NMR Spectroscopy to the Study of Pyranoanthocyanins: Structural Elucidation, Solution Equilibria and Exhibited Color in Foods and Beverages." In Applications of NMR Spectroscopy, edited by M. Victoria Gomez, Sergio Gómez-Alonso, and Isidro Hermosín-Gutiérrez, 96–187. BENTHAM SCIENCE PUBLISHERS, 2016. http://dx.doi.org/10.2174/9781681081434116040005.

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Conference papers on the topic "Pyranoanthocyanin"

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Pinto, Ana Lucia, Luis Cruz, Vânia Gomes, Hugo Cruz, Giuseppe Calogero, Victor de Freitas, A. Jorge Parola, Fernando Pina, and J. Carlos Lima. "On the Role of the Anchoring Unit in the Efficiency of Pyranoanthocyanin-based Dye-Sensitized Solar Cells." In 11th International Conference on Hybrid and Organic Photovoltaics. València: Fundació Scito, 2019. http://dx.doi.org/10.29363/nanoge.hopv.2019.050.

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