Stabilizing and modulating color by copigmentation: Insights from theory and experiment
Natural anthocyanin pigments/dyes and phenolic copigments/co-dyes form noncovalent
complexes, which stabilize and modulate (in particular blue, violet, and red) colors in …
complexes, which stabilize and modulate (in particular blue, violet, and red) colors in …
[HTML][HTML] Grape bioactive molecules, and the potential health benefits in reducing the risk of heart diseases
A Sabra, T Netticadan, C Wijekoon - Food Chemistry: X, 2021 - Elsevier
Grapes are a rich source of bioactive molecules including phenolic acids, flavonoids,
anthocyanins, stilbenes, and lipids. These are the compounds which contribute to the health …
anthocyanins, stilbenes, and lipids. These are the compounds which contribute to the health …
Chemical composition and polyphenolic compounds of red wines: their antioxidant activities and effects on human health—a review
Red wine, an alcoholic beverage is composed of a spectrum of complex compounds such
as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well …
as water, alcohol, glycerol, organic acid, carbohydrates, polyphenols, and minerals as well …
Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors
A Bimpilas, M Panagopoulou, D Tsimogiannis… - Food Chemistry, 2016 - Elsevier
Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during
storage, the color of polymeric pigments formed between anthocyanins and …
storage, the color of polymeric pigments formed between anthocyanins and …
Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems
Phenolic copigments have important influence on red wine color. In this study, UV–visible
spectrophotometer and UHPLC-Q-TOF-MS were combined to investigate the effects of three …
spectrophotometer and UHPLC-Q-TOF-MS were combined to investigate the effects of three …
[HTML][HTML] Grapevine varieties show different sensitivities to flavonoid alterations caused by high temperatures under two irrigation conditions
I Pascual, J Martínez-Lüscher, JJ Irigoyen… - Food Research …, 2024 - Elsevier
This study aimed to assess the response of four red grapevine (Vitis vinifera L.) varieties to
elevated temperature, drought and their combination, focusing on the concentration and …
elevated temperature, drought and their combination, focusing on the concentration and …
Grapevine as a rich source of polyphenolic compounds
Grapes are rich in primary and secondary metabolites. Among the secondary metabolites,
polyphenolic compounds are the most abundant in grape berries. Besides their important …
polyphenolic compounds are the most abundant in grape berries. Besides their important …
Distal leaf removal made balanced source-sink vines, delayed ripening, and increased flavonol composition in Cabernet Sauvignon grapes and wines in the semi-arid …
Leaf removal applied in the upper canopy of modified vertical shooting positioning trellis
system has been proposed as an effective strategy to mitigate the adverse effects of global …
system has been proposed as an effective strategy to mitigate the adverse effects of global …
Copigmentation effect of flavonols on anthocyanins in black mulberry juice and their interaction mechanism investigation
Y Cao, Q Xia, J Chen, Z Jin - Food Chemistry, 2023 - Elsevier
Copigmentation effect of flavonoids on black mulberry juice and its main anthocyanin,
cyanidin-3-O-glucoside (C3G), was evaluated. Results showed that the hyperchromic effect …
cyanidin-3-O-glucoside (C3G), was evaluated. Results showed that the hyperchromic effect …
Highlights on anthocyanin pigmentation and copigmentation: a matter of flavonoid π-stacking complexation to be described by DFT-D
Anthocyanidins are a class of π-conjugated systems responsible for red, blue, and purple
colors of plants. They exhibit the capacity of aggregation in the presence of other natural …
colors of plants. They exhibit the capacity of aggregation in the presence of other natural …