Oxovitisin
Oxovitisins are a type of pyranoanthocyanin with a pyranone (2-pyrone) component found in aged port wines. They do not contain an oxonium ion component (flavylium cation), as anthocyanins do. Therefore, they do not have an absorption maximum at 520 nm. Oxovitisins are stable yellowish pigments with similar unique spectral features, displaying only a pronounced broad band around 370 nm in the UV−vis spectrum.[1]
Examples
[edit]- Oxovitisin A (pyranone-malvidin-3-glucoside)
- Pyranone-malvidin-3-coumaroylglucoside[2]
References
[edit]- ↑ He, Jingren; Oliveira, Joana; Silva, Artur M. S.; Mateus, Nuno; De Freitas, Victor (2010). "Oxovitisins: A New Class of Neutral Pyranone-anthocyanin Derivatives in Red Wines". Journal of Agricultural and Food Chemistry. 58 (15): 8814–8819. Bibcode:2010JAFC...58.8814H. doi:10.1021/jf101408q. PMID 20608752.
- ↑ He, Jingren; Silva, Artur M.S.; Mateus, Nuno; De Freitas, Victor (2011). "Oxidative formation and structural characterisation of new α-pyranone (Lactone) compounds of non-oxonium nature originated from fruit anthocyanins". Food Chemistry. 127 (3): 984–992. doi:10.1016/j.foodchem.2011.01.069. PMID 25214087.
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