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Food Science and Technology International
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Screening of Portisins (Vinylpyranoanthocyanin Pigments) in Port Wine by LC/DAD-MS

N. Mateus

Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal, nbmateus{at}fc.up.pt

J. Oliveira

Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal

A. M. González-Paramás

Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca. Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain

C. Santos-Buelga

Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca. Campus Miguel de Unamuno s/n, 37007 Salamanca, Spain

V. de Freitas

Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal

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 {lambda}max batochromically shifted from that of genuine anthocyanins, thereby contributing to a more bluish hue.

Key Words: red wine • pyranoanthocyanin • portisins • ageing • colour

Food Science and Technology International, Vol. 11, No. 5, 353-358 (2005)
DOI: 10.1177/1082013205057940
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