ArticleMolecules (Basel, Switzerland)2018
Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions.
Article in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
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40 citing papers in PubMed, 104 citations in OpenAlex.
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- Blackberry Juice Concentrated by Nanofiltration: Characterization, Stability and Application in a Fruit Juice.Membranes · 2026Article
- From simulated digestion to α-glucosidase inhibition: The metabolic fate of wine hydroxycinnamic acids.Current research in food science · 2026Article
- Interactions of Polyphenolic Compounds with Gelling Agents: Health-Promoting Properties and Application in Food Systems.Gels (Basel, Switzerland) · 2025Review
- Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes.Foods (Basel, Switzerland) · 2025Article
- Nutraceutical Potential of Anthocyanins: A Comprehensive Treatise.Food science & nutrition · 2025Review
- Insight into the Phenolic Composition of Cabernet Sauvignon Grapevine Berries During Fermentation-Towards the Application of Winery By-Products for Antibacterial Purposes.Antibiotics (Basel, Switzerland) · 2025Article
- Anthocyanins and musculoskeletal diseases: mechanisms and therapeutic potential.Frontiers in nutrition · 2025Review
- Cyanidin and Cyanidin-3-Glucoside Alleviate Peptic Ulcer Disease: Insights from in vitro, and in vivo Studies.Drug design, development and therapy · 2025Review
- Impact of Condensed Tannin and Sulfur Dioxide Addition on Acetaldehyde Accumulation and Anthocyanin Profile ofMolecules (Basel, Switzerland) · 2024Article
- Effect of gastrointestinal digestion on the stability, antioxidant activity, and Caco-2 cellular transport of pigmented grain polyphenols.Journal of food science · 2024Article
- Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine.Ultrasonics sonochemistry · 2024Article
- Polyphenol exposure of mothers and infants assessed by LC-MS/MS based biomonitoring in breast milk.Analytical and bioanalytical chemistry · 2024Article
- Functional Characterization ofPlants (Basel, Switzerland) · 2024Article
- Comprehensive Extraction and Chemical Characterization of Bioactive Compounds in Tepals ofMolecules (Basel, Switzerland) · 2023Review
- Functional, antioxidant, and sensory properties of mixed-fruit (pitaya, watermelon, and mint) and pitaya wines.Food science & nutrition · 2023Article
- Complexation with Polysaccharides Enhances the Stability of Isolated Anthocyanins.Foods (Basel, Switzerland) · 2023Article
- Visual Representation of Red Wine Color: Methodology, Comparison and Applications.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
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Abstract
This study investigated the stability of wine anthocyanins under simulated gastrointestinal pH and temperature conditions, and further studied the evolution of anthocyanin degradation products through simulated digestive conditions. The aim of this study was to investigate the relation between anthocyanins' structure and their digestive stability. Results showed that a total of 22 anthocyanins were identified in wine and most of these anthocyanins remained stable under simulated gastric digestion process. However, a dramatic concentration decrease happened to these anthocyanins during simulated intestinal digestion. The stability of anthocyanins in digestive process appeared to be related to their structure. The methoxy group in the B-ring enhanced the stability of anthocyanins, whereas hydroxyl group resulted in a reduction of their stability. Acylation decreased the stability of malvidin 3-
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