Oxovitisins are a type of pyranoanthocyanin with a pyranone ( 2-pyrone) component found in aged Port wines. They do not contain an oxonium ion component ( flavylium cation), as anthocyanins do. Therefore, they do not have an absorption maximum at 520 nm. Oxovitisins are stable yellowish pigments with similar unique spectral features, displaying only a pronounced broad band around 370 nm in the UV−vis spectrum. [1]
Examples
- Pyranone-malvidin-3-glucoside ( Oxovitisin A)
- Pyranone-malvidin-3-coumaroylglucoside [2]
References
- ^ Oxovitisins: A New Class of Neutral Pyranone-anthocyanin Derivatives in Red Wines. Jingren He, Joana Oliveira, Artur M. S. Silva, Nuno Mateus and Victor De Freitas, J. Agric. Food Chem., 2010, 58 (15), pages 8814–8819, doi: 10.1021/jf101408q
- ^ Oxidative formation and structural characterisation of new α-pyranone (lactone) compounds of non-oxonium nature originated from fruit anthocyanins. Jingren He, Artur M.S. Silva, Nuno Mateus and Victor de Freitas, Food Chemistry, Volume 127, Issue 3, 1 August 2011, pages 984–992, doi: 10.1016/j.foodchem.2011.01.069
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