Of malvidin

Gomez-Miguez, M. et al., Influence of different phenolic copigments on the color of malvidin 3-glucoside, J. Agric. Food Chem., 54, 5422, 2006. 

The degradation kinetics of malvidin 3-glucoside in ethanolic solutions under conditions simulating wine accelerated with the increase of ethanol concentration, probably because the extent of anthocyanin self-association decreased with elevated ethanol concentration. ... 

The color of malvidin 3-glucoside in aqueous solution can be stabilized by selfassociation or copigmentation with the di-chalcone form, according to the pH of the solution. ... 

The effects of catechin, epicatechin, procyanidin B2, caffeic acid, / -coumaric acid, myricetrin, and quercetrin on the color intensity and stability of malvidin 3-glucoside at a molar ratio of 1 1 under conditions similar to red wine were evaluated. " Flavan 3-ols appeared to have the lowest protective effects and flavonols the highest strong color changes were visually perceptible. " In the complexation of malvin chloride and natural polyphenols, flavonol glycosides by far exerted the best protector effect. ... 

In the intermolecular reactions between anthocyaifins and flavonoids mediated by acetaldehyde, new compounds linked by an ethyl bridge are formed. Three new compounds were detected by the reaction of malvidin 3-glucoside and proanthocy-... 

Houbiers, C. et al.. Color stabilization of malvidin 3-glucoside self-aggregation on the of flavylium cation and copigmentation with the Z-chalcone form, J. Phys. Chem. B, 102, 3578, 1998. 

Degenhardt, A., Knapp, H., and Winterhalter, P., Rapid isolation of malvidin 3-glucoside from red wine by high speed counter-current chromatography (HSCCC), Vitis, 39, 43, 2000. 

Es-Safi NE, Meudec E, Bouchut C, Fulcrand H, Ducrot PH, Herbette G and Cheynier V. 2008. New compounds obtained by evolution and oxidation of malvidin 3-O-glucoside in ethanolic medium. J Agric Food Chem 56(12) 4584-4591. 

FIGURE 2.5 Region of the 2D gs-HSQC-TOCSY spectrum of malvidin 3-0-(6"-0-a-rhamno-... 

FIGURE 5.8 Mass fragmentation patterns of malvidin 3-glucoside-procyanidin B2 3 -gallate adducts. 

Brouillard, R. and Delaporte, B., Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration, and tautomeric reactions of malvidin 3-glucoside. J. Am. Chem. Soc. 99, 8461, 1977. 

Bishop, P.B. and Nagel, C.W., Characterization of the condensation product of malvidin 3,5-diglucoside and catechin. J. Agric. Food Chem. 32, 1022, 1984. 

Baranowski, J.D. and Nagel, C.W., Kinetic of malvidin-3-glucoside condensation in wine model systems. J. Food Sci. 48, 419, 1983. 

Rivas-Gonzalo, J.C., Bravo-Haro, S., and Santos-Buelga, C., Detection of compounds formed through the reaction of malvidin-3-monoglucoside in the presence of acetaldehyde. J. Agric. Food Chem. 43, 1444, 1995. 

Each anthocyanidin is involved in a series of equilibria giving rise to different forms, which exhibit their own properties including color. One- and two-dimensional NMR have been used to characterize the various forms of malvidin 3,5-diglucoside present in aqueous solution in the pH range 0.3 to 4.5 and to determine their molar fractions as a function of pH. In addition to the flavylium cation, two hemiacetal forms and both the cis and trans forms of chalcone were firmly identified. In a reexamination, the intricate pH-dependent set of chemical reactions involving synthetic flavylium compounds (e.g., 4 -hydroxyflavylium) was confirmed to be basically identical to those of natural anthocyanins (e.g., malvidin 3,5-diglucoside) in... 

---