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Stability of malvidin-3-glucoside

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. ... [Pg.265]

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. [Pg.269]

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. ... [Pg.265]

Figure 6. Stability of Pinotin A (top) at different pH values compared to malvidin 3 glucoside (bottom). Figure 6. Stability of Pinotin A (top) at different pH values compared to malvidin 3 glucoside (bottom).
Escribano-Bailon, T. et al.. Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (-t-)-catechin, J. Agric. Food Chem., 49, 1213, 2001. [Pg.276]

See other pages where Stability of malvidin-3-glucoside is mentioned: [Pg.509]    [Pg.509]    [Pg.263]    [Pg.302]    [Pg.446]    [Pg.450]    [Pg.179]    [Pg.190]    [Pg.56]    [Pg.262]    [Pg.267]    [Pg.447]    [Pg.126]    [Pg.99]    [Pg.99]    [Pg.450]    [Pg.73]    [Pg.511]    [Pg.150]    [Pg.536]    [Pg.257]    [Pg.260]    [Pg.261]   
See also in sourсe #XX -- [ Pg.193 ]



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Malvidin

Malvidin-3- glucoside

Of malvidin

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