Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside

Autores
Fanzone, Martín Leandro; González-Manzano, Susana; Pérez-Alonso, Joaquín; Escribano-Bailón, María Teresa; Jofre, Viviana Patricia; Assof, Mariela Vanesa; Santos-Buelga, Celestino
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Malbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red wine color through reactions of copigmentation or condensation, assays were carried out in wine model systems with different malvidin-3-O-glucoside:dihydroquercetin-3-O-glucoside molar ratios. The addition of increasing levels of dihydroquercetin-3-O-glucoside to a constant malvidin-3-O-glucoside concentration resulted in a hyperchromic effect associated with a darkening of the anthocyanin solutions, greater quantity of color and visual saturation, perceptible to the human eye. Copigmentation and thermodynamic measurements showed that dihydroquercetin-3-O-glucoside can act as an anthocyanin copigment, similar to other usual wine components like flavanols or phenolic acids, although apparently less efficient than flavonols. The high levels of dihydroflavonols existing in Malbec wines in relation to other non-anthocyanin phenolics should make this family of compounds particularly important to explain the color expression in Malbec young red wines.
EEA Mendoza
Fil: Fanzone, Martí­n Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: González-Manzano, Susana. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España
Fil: Pérez-Alonso, Joaquín. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España
Fil: Escribano-Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Santos-Buelga, Celestino. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España
Fuente
Food Chemistry 175 : 166-173 (May 2015)
Materia
Uva
Pigmentación
Color
Flavonoides
Glucosidos
Grapevines
Pigmentation
Colour
Flavonoids
Glucosides
Malbec
Dihydroquercetin
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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Acceder
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oai_identifier_str oai:localhost:20.500.12123/2682
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spelling Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucosideFanzone, Martín LeandroGonzález-Manzano, SusanaPérez-Alonso, JoaquínEscribano-Bailón, María TeresaJofre, Viviana PatriciaAssof, Mariela VanesaSantos-Buelga, CelestinoUvaPigmentaciónColorFlavonoidesGlucosidosGrapevinesPigmentationColourFlavonoidsGlucosidesMalbecDihydroquercetinMalbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red wine color through reactions of copigmentation or condensation, assays were carried out in wine model systems with different malvidin-3-O-glucoside:dihydroquercetin-3-O-glucoside molar ratios. The addition of increasing levels of dihydroquercetin-3-O-glucoside to a constant malvidin-3-O-glucoside concentration resulted in a hyperchromic effect associated with a darkening of the anthocyanin solutions, greater quantity of color and visual saturation, perceptible to the human eye. Copigmentation and thermodynamic measurements showed that dihydroquercetin-3-O-glucoside can act as an anthocyanin copigment, similar to other usual wine components like flavanols or phenolic acids, although apparently less efficient than flavonols. The high levels of dihydroflavonols existing in Malbec wines in relation to other non-anthocyanin phenolics should make this family of compounds particularly important to explain the color expression in Malbec young red wines.EEA MendozaFil: Fanzone, Martí­n Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: González-Manzano, Susana. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); EspañaFil: Pérez-Alonso, Joaquín. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); EspañaFil: Escribano-Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); EspañaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Santos-Buelga, Celestino. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España2018-06-26T14:41:44Z2018-06-26T14:41:44Z2015-05-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0308814614018615?via%3Dihubhttp://hdl.handle.net/20.500.12123/26820308-8146https://doi.org/10.1016/j.foodchem.2014.11.123Food Chemistry 175 : 166-173 (May 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:21Zoai:localhost:20.500.12123/2682instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:21.372INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
title Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
spellingShingle Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
Fanzone, Martín Leandro
Uva
Pigmentación
Color
Flavonoides
Glucosidos
Grapevines
Pigmentation
Colour
Flavonoids
Glucosides
Malbec
Dihydroquercetin
title_short Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
title_full Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
title_fullStr Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
title_full_unstemmed Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
title_sort Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside
dc.creator.none.fl_str_mv Fanzone, Martín Leandro
González-Manzano, Susana
Pérez-Alonso, Joaquín
Escribano-Bailón, María Teresa
Jofre, Viviana Patricia
Assof, Mariela Vanesa
Santos-Buelga, Celestino
author Fanzone, Martín Leandro
author_facet Fanzone, Martín Leandro
González-Manzano, Susana
Pérez-Alonso, Joaquín
Escribano-Bailón, María Teresa
Jofre, Viviana Patricia
Assof, Mariela Vanesa
Santos-Buelga, Celestino
author_role author
author2 González-Manzano, Susana
Pérez-Alonso, Joaquín
Escribano-Bailón, María Teresa
Jofre, Viviana Patricia
Assof, Mariela Vanesa
Santos-Buelga, Celestino
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Uva
Pigmentación
Color
Flavonoides
Glucosidos
Grapevines
Pigmentation
Colour
Flavonoids
Glucosides
Malbec
Dihydroquercetin
topic Uva
Pigmentación
Color
Flavonoides
Glucosidos
Grapevines
Pigmentation
Colour
Flavonoids
Glucosides
Malbec
Dihydroquercetin
dc.description.none.fl_txt_mv Malbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red wine color through reactions of copigmentation or condensation, assays were carried out in wine model systems with different malvidin-3-O-glucoside:dihydroquercetin-3-O-glucoside molar ratios. The addition of increasing levels of dihydroquercetin-3-O-glucoside to a constant malvidin-3-O-glucoside concentration resulted in a hyperchromic effect associated with a darkening of the anthocyanin solutions, greater quantity of color and visual saturation, perceptible to the human eye. Copigmentation and thermodynamic measurements showed that dihydroquercetin-3-O-glucoside can act as an anthocyanin copigment, similar to other usual wine components like flavanols or phenolic acids, although apparently less efficient than flavonols. The high levels of dihydroflavonols existing in Malbec wines in relation to other non-anthocyanin phenolics should make this family of compounds particularly important to explain the color expression in Malbec young red wines.
EEA Mendoza
Fil: Fanzone, Martí­n Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: González-Manzano, Susana. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España
Fil: Pérez-Alonso, Joaquín. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España
Fil: Escribano-Bailón, María Teresa. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Santos-Buelga, Celestino. Universidad de Salamanca. Facultad de Farmacia. Grupo de Investigación en Polifenoles (GIP-USAL); España
description Malbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red wine color through reactions of copigmentation or condensation, assays were carried out in wine model systems with different malvidin-3-O-glucoside:dihydroquercetin-3-O-glucoside molar ratios. The addition of increasing levels of dihydroquercetin-3-O-glucoside to a constant malvidin-3-O-glucoside concentration resulted in a hyperchromic effect associated with a darkening of the anthocyanin solutions, greater quantity of color and visual saturation, perceptible to the human eye. Copigmentation and thermodynamic measurements showed that dihydroquercetin-3-O-glucoside can act as an anthocyanin copigment, similar to other usual wine components like flavanols or phenolic acids, although apparently less efficient than flavonols. The high levels of dihydroflavonols existing in Malbec wines in relation to other non-anthocyanin phenolics should make this family of compounds particularly important to explain the color expression in Malbec young red wines.
publishDate 2015
dc.date.none.fl_str_mv 2015-05-15
2018-06-26T14:41:44Z
2018-06-26T14:41:44Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://www.sciencedirect.com/science/article/pii/S0308814614018615?via%3Dihub
http://hdl.handle.net/20.500.12123/2682
0308-8146
https://doi.org/10.1016/j.foodchem.2014.11.123
url https://www.sciencedirect.com/science/article/pii/S0308814614018615?via%3Dihub
http://hdl.handle.net/20.500.12123/2682
https://doi.org/10.1016/j.foodchem.2014.11.123
identifier_str_mv 0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food Chemistry 175 : 166-173 (May 2015)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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