publication . Article . 2009

Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography.

Sáenz-Navajas, María-Pilar; Tena, María Teresa; Fernández, M. P.;
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  • Published: 15 Jul 2009 Journal: Food Chemistry, volume 115, pages 766-774 (issn: 0308-8146, Copyright policy)
  • Publisher: Elsevier BV
  • Country: Spain
Abstract
Model solutions (pH = 3.5, 12% ethanol) of malvidin 3-O-glucoside (Mv3glc), the most common free anthocyanin in grapes and red wines from Vitis vinifera, and three free hydroxycinnamic acids present in wines (caffeic, ferulic and p-coumaric acids) were studied. The stability of the precursors and their derivatives was studied during a storage period of six months at 20 °C. Capillary zone electrophoresis with UV–vis detection (CZE/UV–vis) was used to monitor changes in sample composition. Ultra-performance liquid chromatography coupled to mass detection (UPLC/MS) was used to confirm the presence of the compounds formed. Discussion on the migration times of the ne...
Subjects
free text keywords: Food Science, Analytical Chemistry, General Medicine, Malvidin, chemistry.chemical_compound, chemistry, Caffeic acid, Chromatography, Coumaric acid, Biochemistry, High-performance liquid chromatography, Ferulic acid, Glucoside, Capillary electrophoresis, Hydroxycinnamic acid, chemistry.chemical_classification, CZE/UV–vis, UPLC/MS, Malvidin 3-O-glucoside, Hydroxycinnamic acids
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publication . Article . 2009

Study of hydroxycinnamic acids and malvidin 3-monoglucoside derivatives using capillary zone electrophoresis and ultra-performance liquid chromatography.

Sáenz-Navajas, María-Pilar; Tena, María Teresa; Fernández, M. P.;