Co-pigmentation of Pinotage anthocyanins with Cyclopia (honeybush) polyphenols in model wine solutions

• Published in: Food chemistry advances Vol. 3; p. 100566
• Main Authors: Dippenaar, Carla, Joubert, Elizabeth, de Beer, Dalene
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-12-2023; Elsevier
• Subjects: Anthocyanins; Co-pigment; Colour stability; Flavonoids; Honeybush; Red wine; 6F2; AEF; IMG; Honeybush; HPLC-DAD; EtOH; Colour stability; HPDG; Red wine; F2; IDG; Flavonoids; PDG; Co-pigment; MeOH; Anthocyanins; 3F2
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2023.100566

•Cyclopia subternata polyphenols can act as co-pigments for Pinotage anthocyanins.•A xanthone-enriched fraction (F2) exerted the strongest co-pigmentation effect.•F2 enhanced colour stability during storage of model wine solution.•F2 increased degradation of monomeric and formation of polymeric anthocyanins.•C. subternata polyphenols degraded to varying degrees during storage.
Co-pigmentation of an anthocyanin-enriched fraction (AEF) of Pinotage wine with honeybush polyphenols (Cyclopia subternata extract and fractions enriched in specific polyphenols) was studied in model wine solutions. The hyperchromic effects and bathochromic shifts depended on the co-pigment sources and co-pigment/anthocyanin ratio. Fraction 2 (F2), enriched in xanthones (mangiferin and isomangiferin), produced the most pronounced co-pigmentation effect at a co-pigment/anthocyanin ratio of 15:1. Greater co-pigmentation effects were observed in model solutions at pH 3.0 (pH 3–4 evaluated) and in the absence of EtOH (0–16 % EtOH evaluated). During storage of solutions (AEF and/or F2) at 15 °C and 25 °C for 12 weeks, myrtillin, petunin, 3′,5′-di-β-D-glucopyranosyl-3-hydroxyphloretin and mangiferin concentrations decreased following first-order kinetics, while peonin and oenin degradation followed fractional-conversion kinetics. Polymeric anthocyanin formation followed zero-order kinetics. Reaction rates increased with an increase in storage temperature. The addition of F2 to the AEF solution produced a darker, more vivid colour and improved the colour stability, however, the yellow-orange colour of F2 and intensification of its colour during storage contributed to increasing red-orange hues. Further research is necessary to elucidate the effect of honeybush polyphenols on the colour and composition of a complete wine as it is more complex than model solutions.