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Grape phenolics: The anthocyanins of Vitis vinifera , variety shiraz
Author(s) -
Somers T. C.
Publication year - 1966
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740170506
Subject(s) - malvidin , petunidin , peonidin , anthocyanin , chemistry , caffeic acid , delphinidin , grape wine , wine , botany , food science , cyanidin , organic chemistry , biology , antioxidant
The pigments of the Shiraz variety of Vitis vinifera grown in the Barossa Valley of South Australia have been identified as the 3‐monoglucosides of delphinidin, petunidin, malvidin and peonidin, together with a number of acylated derivatives of these anthocyanins. involving both p ‐coumaric and caffeic acids. The principal acyl derivatives are two different p ‐coumaroyl and one caffeoyl derivative of malvidin 3‐glucoside, and a p ‐coumaroyl derivative of peonidin 3‐glucoside. Corresponding derivatives of the two other 3‐glucosides are present in small amounts. The point of attachment of the acyl substituent in the main group of p ‐coumaroyl derivatives has been shown to be on the glucose moiety. The major pigment component is malvidin 3‐glucoside which in the various forms present is responsible for approximately 70% of the total colour. Crystalline samples of several of the components have been isolated and their extinction values determined.