Polyvinylalcohol Stabilizes Anthocyanins of Red Wine in the Solid Phase but Not in the Aqueous Phase
Affiliation(s)
1 Serotec Laboratory, Ebetsu, Japan. 2 Division of Preventive Dentistry, Graduate School of Dental Medicine, Hokkaido University, Sapporo, Japan. 3 Division of Applied Bioscience, Research Group of Molecular Bioscience, Graduate School of Agriculture, Hokkaido University, Sapporo, Japan.
1 Serotec Laboratory, Ebetsu, Japan. 2 Division of Preventive Dentistry, Graduate School of Dental Medicine, Hokkaido University, Sapporo, Japan. 3 Division of Applied Bioscience, Research Group of Molecular Bioscience, Graduate School of Agriculture, Hokkaido University, Sapporo, Japan.
ABSTRACT
Monomeric anthocyanins exhibit color variations at different pH, but they are highly unstable at physiological pH. To improve the stability, the effects of polyvinylalcohol on the anthocyanins of young red wine prepared from Cambell Early grapes were examined in aqueous solution and in the solid phase on a cotton swab® and inert materials. Cyanidin-3-glucoside and mal-vidin-3-glucoside represented approximately 43.6% of total anthocyanins in the red wine. The anthocyanins decreased to 11.3% of the initial amount in aqueous solution at physiological pH after storage for 60 days at room temperature. On the other hand, from 66.9% to 87.2% remained in the solid phase on a cotton swab® and polypropylene membrane in the presence of polyvinylalcohol. The stability of the anthocyanins increased with the concentration of polyvinyl-alcohol in the solid phase but not in the aqueous solution. The anthocyanins were found to be condensed and immobilized in the complexes of anthocyanins and polyvinylalcohol on the poly-propylene membrane by phase-contrast microscopy analysis. The anthocyanins in the cotton swab® displayed color variations when dipped into different pH buffer solutions. These results suggest that anthocyanins from red wine stabilized in the solid phase by polyvinylalcohol can be used as a visual indicator of pH.
Monomeric anthocyanins exhibit color variations at different pH, but they are highly unstable at physiological pH. To improve the stability, the effects of polyvinylalcohol on the anthocyanins of young red wine prepared from Cambell Early grapes were examined in aqueous solution and in the solid phase on a cotton swab® and inert materials. Cyanidin-3-glucoside and mal-vidin-3-glucoside represented approximately 43.6% of total anthocyanins in the red wine. The anthocyanins decreased to 11.3% of the initial amount in aqueous solution at physiological pH after storage for 60 days at room temperature. On the other hand, from 66.9% to 87.2% remained in the solid phase on a cotton swab® and polypropylene membrane in the presence of polyvinylalcohol. The stability of the anthocyanins increased with the concentration of polyvinyl-alcohol in the solid phase but not in the aqueous solution. The anthocyanins were found to be condensed and immobilized in the complexes of anthocyanins and polyvinylalcohol on the poly-propylene membrane by phase-contrast microscopy analysis. The anthocyanins in the cotton swab® displayed color variations when dipped into different pH buffer solutions. These results suggest that anthocyanins from red wine stabilized in the solid phase by polyvinylalcohol can be used as a visual indicator of pH.
Cite this paper
Sakamoto, W. , Kanehira, T. , Hongou, H. and Asano, K. (2015) Polyvinylalcohol Stabilizes Anthocyanins of Red Wine in the Solid Phase but Not in the Aqueous Phase. Advances in Biological Chemistry, 5, 215-223. doi: 10.4236/abc.2015.55018.
Sakamoto, W. , Kanehira, T. , Hongou, H. and Asano, K. (2015) Polyvinylalcohol Stabilizes Anthocyanins of Red Wine in the Solid Phase but Not in the Aqueous Phase. Advances in Biological Chemistry, 5, 215-223. doi: 10.4236/abc.2015.55018.
References
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http://dx.doi.org/10.1021/jf0258306 [2] Mazza, G. and Francis, F.J. (1995) Anthocyanins in Grapes and Grape Products. Critical Reviews in Food Science and Nutrition, 35, 341-371.
http://dx.doi.org/10.1080/10408399509527704 [3] Lopes, P., Richard, T., Saucier, C., Teissedre, P.L., Monti, J.P. and Glories, Y. (2007) Anthocyanone A: A Quinine Methide Derivative Resulting from Malvidin 3-O-Glucoside Degradation. Journal of Agricultural and Food Chemistry, 55, 2698-2704.
http://dx.doi.org/10.1021/jf062875o [4] Bimpilas, A., Tsimogiannis, D., Brouma, K.B., Lymperopoulou, T. and Oreopoulou, V. (2015) Evolution of Phenolic Compounds and Metal Content of Wine during Alcoholic Fermentation and Storage. Food Chemistry, 178, 164-171.
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http://dx.doi.org/10.1021/jf001505b [6] Saxena, S.K. (2003) Polyvinyl Alcohol (PVA) Chemical and Technical Assessment. The Joint FAO/WHO Expert Committee on Food Additives, 61st Meeting, Rome, 10-19 June 2003, 1-3. [7] Kim, J.O., Park, J.K., Kim, J.H., Jin, S.G., Yong, C.S., Li, D.X., et al. (2008) Development of Polyvinylalcohol-Sodium Alginate Gel-Matrix-Based Wound Dressing System Containing Nitrofurazone. International Journal of Pharmaceutics, 359, 79-86.
http://dx.doi.org/10.1016/j.ijpharm.2008.03.021 [8] Srinivasa, P.C., Ramesh, M.N., Kumar, K.R. and Tharana-than, RN. (2003) Properties and Sorption Studies of Chitosan-Polyvinylalcohol Blend Films. Carbohydrate Polymers Carbohyd Polym, 53, 431-438.
http://dx.doi.org/10.1016/S0144-8617(03)00105-X [9] Danwanichakuk, P. and Sirikhajornnam, P. (2013) An Investigation of Chitosan-grafted-poly(vinyl alcohol) as an Electrolyte Membrane. Journal of Chemistry, 2013, Article ID: 642871. [10] Conte, A., Buonocore, G.G., Bevilacqua, A., Sinigaglla, M. and Nobile, M.A.D. (2006) Immobilization of Lysozyme on Polyvinylalcohol Films for Active Packaging Applications. Journal of Food Protection, 69, 866-870. [11] Singh, V. and Mishra, A.K. (2015) White Light Emission from Vegetable Extracts. Scientific Reports, 5, Article ID: 11118.
http://dx.doi.org/10.1038/srep11118 [12] Sakamoto, W., Kanehira, T., Hongou, H., Matsuda, A., Mune, M., et al. (2015) Application of Color Changes of Anthocyanins in Red Wine and Red Currant Extract as a Clinical pH Indicator. Journal of Diagnostic Techniques and Biomedical Analysis, 2, 2. [13] He, F., Liang, N.N., Mu, L., Pan, Q.H., Wang, J., Reeves, M.J. and Duan, C.-Q. (2012) Anthocyanins and Their Variation in Red Wines. I. Monomeric Anthocyanins and Their Color Expression. Molecules, 17, 1571-1601.
http://dx.doi.org/10.3390/molecules17021571 [14] Lee, J., Durst, R.W. and Wrolstad, R.E. (2005) Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study. Journal of AOAC International, 88, 1269-1278. [15] Lewis, C.E., Walker, J.R.L. and Lancaster, J.E. (1995) Effect of Polysaccharides on the Colour of Anthocyanins. Food Chemistry, 54, 315-319.
http://dx.doi.org/10.1016/0308-8146(95)00026-F [16] Tachibana, N., Kimura, Y. and Ohno, T. (2014) Examination of Molecular Mechanism for the Enhanced Thermal Stability of Anthocyanins by Metal Cations and Polysaccharides. Food Chemistry, 143, 452-458.
http://dx.doi.org/10.1016/j.foodchem.2013.08.017 [17] Buchweitz, M., Speth, M., Kammerer, D.R. and Carle, R. (2013) Stabilisation of Strawberry (Fragaria x ananassa Duch.) Anthocyanins by Different Pectins. Food Chemistry, 141, 2998-3006.
http://dx.doi.org/10.1016/j.foodchem.2013.04.117 [18] Nour, V., Trandarfir, I. and Ionica, M.E. (2011) Ascorbic Acid, Anthocyanins, Organic Acids and Mineral Content of Some Black and Red Currant Cultivars. Fruits, 66, 353-362.
http://dx.doi.org/10.1051/fruits/2011049 [19] Kruger, M.J., Davies, N., Myburgh, K.H. and Lecour, S. (2014) Proanthocyanins, Anthocyanins and Cardiovascular Diseases. Food Research International, 59, 41-52.
http://dx.doi.org/10.1016/j.foodres.2014.01.046 [20] Pojer, E., Mattivi, F., Johnson, D. and Stockley, C.S. (2013) The Case for Anthocyanin Consumption to Promote Human Health: A Review. Comprehensive Reviews in Food Science and Food Safety, 12, 483-508.
http://dx.doi.org/10.1111/1541-4337.12024 [21] Baliga, S., Muglikar, S. and Kate, R. (2013) Salivary pH: A Diagnostic Biomarker. Journal of Indian Society of Periodontology, 17, 461-465.
http://dx.doi.org/10.4103/0972-124X.118317 [22] Mahesh, D.R., Komli, G., Jayanthi, K., Dinesh, D., Saikavitha, T.V., et al. (2014) Evaluation of Salivary Flow Rate, pH and Buffer in Pre, Post and Post Menopausal Women on HRT. Journal of Clinical and Diagnostic Research, 8, 233-236. [23] England, R.J., Homer, J.J., Knight, L.C. and Ell, S.R. (1999) Nasal pH Measurement: A Reliable and Repeatable Parameter. Clinical Otolaryngology and Allied Science, 24, 67-68.
http://dx.doi.org/10.1046/j.1365-2273.1999.00223.x [24] Cooper, G.S., Longnecker, M.P. and Peters, R.K. (2004) Ovarian Cancer Risk and Use of Phenolphthalein-Containing Laxatives. Pharmacoepidemiology and Drug Safety, 13, 35-39.
http://dx.doi.org/10.1002/pds.824
[1] Eiro, M.J. and Heinonen, M. (2002) Anthocyanin Color Behavior and Stability during Storage: Effect of Intermolecular Copigmentation. Journal of Agricultural and Food Chemistry, 50, 7461-7466.
http://dx.doi.org/10.1021/jf0258306 [2] Mazza, G. and Francis, F.J. (1995) Anthocyanins in Grapes and Grape Products. Critical Reviews in Food Science and Nutrition, 35, 341-371.
http://dx.doi.org/10.1080/10408399509527704 [3] Lopes, P., Richard, T., Saucier, C., Teissedre, P.L., Monti, J.P. and Glories, Y. (2007) Anthocyanone A: A Quinine Methide Derivative Resulting from Malvidin 3-O-Glucoside Degradation. Journal of Agricultural and Food Chemistry, 55, 2698-2704.
http://dx.doi.org/10.1021/jf062875o [4] Bimpilas, A., Tsimogiannis, D., Brouma, K.B., Lymperopoulou, T. and Oreopoulou, V. (2015) Evolution of Phenolic Compounds and Metal Content of Wine during Alcoholic Fermentation and Storage. Food Chemistry, 178, 164-171.
http://dx.doi.org/10.1016/j.foodchem.2015.01.090 [5] Mateus, N., Sivia, A.M.S., Vercauteren, J. and de Freitas, V.J. (2001) Occurrences of Anthocyanin-Derived Pigments in Red Wines. Journal of Agricultural and Food Chemistry, 49, 4836-4840.
http://dx.doi.org/10.1021/jf001505b [6] Saxena, S.K. (2003) Polyvinyl Alcohol (PVA) Chemical and Technical Assessment. The Joint FAO/WHO Expert Committee on Food Additives, 61st Meeting, Rome, 10-19 June 2003, 1-3. [7] Kim, J.O., Park, J.K., Kim, J.H., Jin, S.G., Yong, C.S., Li, D.X., et al. (2008) Development of Polyvinylalcohol-Sodium Alginate Gel-Matrix-Based Wound Dressing System Containing Nitrofurazone. International Journal of Pharmaceutics, 359, 79-86.
http://dx.doi.org/10.1016/j.ijpharm.2008.03.021 [8] Srinivasa, P.C., Ramesh, M.N., Kumar, K.R. and Tharana-than, RN. (2003) Properties and Sorption Studies of Chitosan-Polyvinylalcohol Blend Films. Carbohydrate Polymers Carbohyd Polym, 53, 431-438.
http://dx.doi.org/10.1016/S0144-8617(03)00105-X [9] Danwanichakuk, P. and Sirikhajornnam, P. (2013) An Investigation of Chitosan-grafted-poly(vinyl alcohol) as an Electrolyte Membrane. Journal of Chemistry, 2013, Article ID: 642871. [10] Conte, A., Buonocore, G.G., Bevilacqua, A., Sinigaglla, M. and Nobile, M.A.D. (2006) Immobilization of Lysozyme on Polyvinylalcohol Films for Active Packaging Applications. Journal of Food Protection, 69, 866-870. [11] Singh, V. and Mishra, A.K. (2015) White Light Emission from Vegetable Extracts. Scientific Reports, 5, Article ID: 11118.
http://dx.doi.org/10.1038/srep11118 [12] Sakamoto, W., Kanehira, T., Hongou, H., Matsuda, A., Mune, M., et al. (2015) Application of Color Changes of Anthocyanins in Red Wine and Red Currant Extract as a Clinical pH Indicator. Journal of Diagnostic Techniques and Biomedical Analysis, 2, 2. [13] He, F., Liang, N.N., Mu, L., Pan, Q.H., Wang, J., Reeves, M.J. and Duan, C.-Q. (2012) Anthocyanins and Their Variation in Red Wines. I. Monomeric Anthocyanins and Their Color Expression. Molecules, 17, 1571-1601.
http://dx.doi.org/10.3390/molecules17021571 [14] Lee, J., Durst, R.W. and Wrolstad, R.E. (2005) Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study. Journal of AOAC International, 88, 1269-1278. [15] Lewis, C.E., Walker, J.R.L. and Lancaster, J.E. (1995) Effect of Polysaccharides on the Colour of Anthocyanins. Food Chemistry, 54, 315-319.
http://dx.doi.org/10.1016/0308-8146(95)00026-F [16] Tachibana, N., Kimura, Y. and Ohno, T. (2014) Examination of Molecular Mechanism for the Enhanced Thermal Stability of Anthocyanins by Metal Cations and Polysaccharides. Food Chemistry, 143, 452-458.
http://dx.doi.org/10.1016/j.foodchem.2013.08.017 [17] Buchweitz, M., Speth, M., Kammerer, D.R. and Carle, R. (2013) Stabilisation of Strawberry (Fragaria x ananassa Duch.) Anthocyanins by Different Pectins. Food Chemistry, 141, 2998-3006.
http://dx.doi.org/10.1016/j.foodchem.2013.04.117 [18] Nour, V., Trandarfir, I. and Ionica, M.E. (2011) Ascorbic Acid, Anthocyanins, Organic Acids and Mineral Content of Some Black and Red Currant Cultivars. Fruits, 66, 353-362.
http://dx.doi.org/10.1051/fruits/2011049 [19] Kruger, M.J., Davies, N., Myburgh, K.H. and Lecour, S. (2014) Proanthocyanins, Anthocyanins and Cardiovascular Diseases. Food Research International, 59, 41-52.
http://dx.doi.org/10.1016/j.foodres.2014.01.046 [20] Pojer, E., Mattivi, F., Johnson, D. and Stockley, C.S. (2013) The Case for Anthocyanin Consumption to Promote Human Health: A Review. Comprehensive Reviews in Food Science and Food Safety, 12, 483-508.
http://dx.doi.org/10.1111/1541-4337.12024 [21] Baliga, S., Muglikar, S. and Kate, R. (2013) Salivary pH: A Diagnostic Biomarker. Journal of Indian Society of Periodontology, 17, 461-465.
http://dx.doi.org/10.4103/0972-124X.118317 [22] Mahesh, D.R., Komli, G., Jayanthi, K., Dinesh, D., Saikavitha, T.V., et al. (2014) Evaluation of Salivary Flow Rate, pH and Buffer in Pre, Post and Post Menopausal Women on HRT. Journal of Clinical and Diagnostic Research, 8, 233-236. [23] England, R.J., Homer, J.J., Knight, L.C. and Ell, S.R. (1999) Nasal pH Measurement: A Reliable and Repeatable Parameter. Clinical Otolaryngology and Allied Science, 24, 67-68.
http://dx.doi.org/10.1046/j.1365-2273.1999.00223.x [24] Cooper, G.S., Longnecker, M.P. and Peters, R.K. (2004) Ovarian Cancer Risk and Use of Phenolphthalein-Containing Laxatives. Pharmacoepidemiology and Drug Safety, 13, 35-39.
http://dx.doi.org/10.1002/pds.824