Colour and antioxidant properties of malvidin-3-glucoside and Vitisin A
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43110%2F16%3A43909964" target="_blank" >RIV/62156489:43110/16:43909964 - isvavai.cz</a>
Alternative codes found
RIV/61989592:15310/16:33161033
Result on the web
<a href="http://dx.doi.org/10.1556/066.2016.45.1.11" target="_blank" >http://dx.doi.org/10.1556/066.2016.45.1.11</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1556/066.2016.45.1.11" target="_blank" >10.1556/066.2016.45.1.11</a>
Alternative languages
Result language
angličtina
Original language name
Colour and antioxidant properties of malvidin-3-glucoside and Vitisin A
Original language description
This study presents fi ndings from comparing the properties of anthocyanin pigments: i. malvidin-3-glucoside (Mal- 3-G), the most signifi cant anthocyanin present in young red wine; ii. Vitisin A (5-carboxypyranomalvidin-3- glucoside), a major product from a reaction induced in red wine between Mal-3-G and pyruvic acid during its ageing. These pigments were determined and compared to the absorption spectrum in 200-770 nm at various pH values, such results including the ability of cation Al 3+ to change the values of absorbance. Changes in the colour parameters L* a* b* were determined in the CIELAB colour space of Mal-3-G and Vitisin A in relation to pH and the addition of AlCl 3 . Both coloured compounds were investigated for their resistance to discoloration by sulphur dioxide. Total antioxidant activity was evaluated by two methods (FRAP, DPPH), and the values were compared to other phenols.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta Alimentaria
ISSN
0139-3006
e-ISSN
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Volume of the periodical
45
Issue of the periodical within the volume
1
Country of publishing house
HU - HUNGARY
Number of pages
8
Pages from-to
85-92
UT code for WoS article
000371800000011
EID of the result in the Scopus database
2-s2.0-84960487930