Transformation of stacked π-π-stabilized malvidin-3-O-glucoside - Catechin complexes towards polymeric structures followed by anisotropy decay study

Sándor Kunsági-Máté, Bianca May, Christopher Tschiersch, Dirk Fetzer, Ibolya Horváth, László Kollár, Martin Pour Nikfardjam

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Abstract

The temperature-dependent transformation of π-π-stabilized stacked malvidin-catechin structures towards polymeric-type structures was studied by photoluminescence (PL) and anisotropy decay studies. The results show an immediate decrease of the anisotropy decay after elevating the temperature from 293. K to 303. K or 313. K, while only a very slow increase in the anisotropy decay could be observed when the samples were kept at these elevated temperatures for a longer time such as a few days. The slow polymerization of the malvidin-polyphenol system could be identified as the main process responsible for the change in optical properties by the comparison of the time-dependence of the anisotropy decay with the change observed in the PL intensity. Measurements were also conducted in red wines, where we observed similar results. This suggests a possibly broader relevance of our results for all systems, where anthocyanins and polyphenols are present in considerable concentrations.

Original languageEnglish
Pages (from-to)23-27
Number of pages5
JournalFood Research International
Volume44
Issue number1
DOIs
Publication statusPublished - Jan 1 2011

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Keywords

  • Catechin
  • Copigmentation
  • Malvidin
  • Photoluminescence
  • Red wine

ASJC Scopus subject areas

  • Food Science

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