Anthocyanins in grape

Wang, H., Race, E.J., and Shrikhande, A.J., Characterization of anthocyanins in grape juices by ion trap liquid chromatography-mass spectrometry, J. Agric. Food Chem.,... 

Vidal, S. et al.. Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins, J. Agric. Food Chem., 52, 7144, 2004. 

Mazza, G., Anthocyanins in grapes and grape products, Crit. Rev. Food Sci. Nutr., 35, 341, 1995. 

The distribution of anthocyanins in grapes is very complex it varies in the genus Vitis as a function of the species which may contain from six to 17 members from this family of pigments. The method of characterization for hybrid wines which contain anthocyanin diglucosides, always absent in wines from V. vinifera, is based on these pigment dif- ferences between species. 

Vivas, N.G., Nonier, M.-F, Guerra, C., Vivas, N. (2001). Anthocyanin in grape skins during maturation of Vitis vinifera L. cv. Caberent Sauvignon and Merlot Noir from different bordeaux terroirs. J. Int. Sci. Vigne Vin35, 149-156. 

Anthocyanins are intensely coloured plant pigments, consisting of glycosylated anthocyanidins. MS analysis of phenols, procyanidins, and anthocyanins in grapes and wines was reviewed by Flamini [79]. Some studies on the LC-MS analysis of anthocyanidins are briefly reviewed here. 

Anthocyanins in grapes and berry fruits have been of interest to scientists and food technologists for a long time due to their important contributions to color and... 

Table 2.4 HPLC gradient program used for analysis of anthocyanins in grape skins extract by C18 (250 x 4mm, 5 pm) column (chromatogram in Figure 2.14) (flow rate 0.5mL/min).

The Ka of mixed anthocyanins in grapes had a higher acidity and p/f than that of pure malvine. On the one hand, this facilitated the proton transfer reaction and the red-mauve balance occurred at a lower pH. On the other hand, hydration was more difficult therefore the red forms faded at a slightly higher pH. Between pH 3 and pH 4, the color of the mixed solution was redder and more violet than that of malvine. These differences are due to the type-B cycle substitution. 

Malvidin 3-glucoside is the main anthocyanin in all the varieties of Vitis vinifera. The amount of anthocyanins in grapes, as well as in all phenolics, depends on the grapevine variety and is highly influenced by viticultural and environmental factors such as light, temperature, altitude, soil type, water, nutritional status, pathogenesis, and various developmental processes [10]. Temperature has a great... 

Bakker, J., Timberlake, C.F., The distribution of anthocyanins in grape skin extracts of Port wine cultivars as determined by high performance liquid chromatography, J. Sci. Food Ague., 1985, 36, 1315-1324. 

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