title: Application of Differential Colorimetry To Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions.
abstract: The combined effect of anthocyanin-flavanol-flavonol ternary interactions on the colorimetric and chemical stability of malvidin-3-glucoside has been studied. Model solutions with fixed malvidin-3-glucoside/(+)-catechin ratio (MC) and variable quercetin-3-β-d-glucoside concentration (MC+Q) and solutions with fixed malvidin-3-glucoside/quercetin-3-β-d-glucoside ratio (MQ) and variable (+)-catechin concentration (MQ+C) were tested at levels closer to those existing in wines. Color variations during storage were evaluated by differential colorimetry. Changes in the anthocyanin concentration were monitored by HPLC-DAD. CIELAB color-difference formulas were demonstrated to be of practical interest to assess the stronger and more stable interaction of quercetin-3-β-d-glucoside with MC binary mixture than (+)-catechin with MQ mixture. The results imply that MC+Q ternary solutions kept their intensity and bluish tonalities for a longer time in comparison to MQ+C solutions. The stability of malvidin-3-glucoside improves when the concentration of quercetin-3-β-d-glucoside increases in MC+Q mixtures, whereas the addition of (+)-catechin in MQ+C mixtures resulted in an opposite effect.
authors: Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla , 41012 Sevilla, Spain.
authors: Belén
authors: B
authors: Gordillo
authors: Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla , 41012 Sevilla, Spain.
authors: Francisco J
authors: FJ
authors: Rodríguez-Pulido
authors: Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla , 41012 Sevilla, Spain.
authors: M Lourdes
authors: ML
authors: González-Miret
authors: Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.
authors: Natalia
authors: N
authors: Quijada-Morín
authors: Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.
authors: Julián C
authors: JC
authors: Rivas-Gonzalo
authors: Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.
authors: Ignacio
authors: I
authors: García-Estévez
authors: Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla , 41012 Sevilla, Spain.
authors: Francisco J
authors: FJ
authors: Heredia
authors: Grupo de Investigación en Polifenoles, Facultad de Farmacia, Universidad de Salamanca , Salamanca, Spain.
authors: M Teresa
authors: MT
authors: Escribano-Bailón
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D002392:Catechin / Q000737:chemistry; D003116:Color; D003124:Colorimetry; D044950:Flavanones / Q000737:chemistry*; D044948:Flavonols / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D044950:Flavanones; D044948:Flavonols; D002392:Catechin; C028610:flavanone
keywords: (+)-catechin; differential colorimetry; malvidin-3-glucoside; quercetin-3-β-d-glucoside; ternary copigmentation