Oxovitisin

In today's world, Oxovitisin has become a topic of great importance and interest. Since its emergence, Oxovitisin has captured the attention of millions of people around the world, generating debates, discussions and, in many cases, concrete actions. Its impact has transcended borders, cultures and generations, becoming a focal point of attention for experts, researchers, professionals and the general public. In this article, we will analyze various aspects related to Oxovitisin, exploring its origins, evolution, implications and possible future scenarios. Throughout these pages, we will unravel the mysteries surrounding Oxovitisin, breaking down its importance and relevance in the current context, providing a comprehensive and updated vision on this topic that concerns us so much.

Chemical structure of oxovitisin A.

Oxovitisins are a type of pyranoanthocyanin with a pyranone (2-pyrone) component found in aged Port wines. They do not contain an oxonium ion component (flavylium cation), as anthocyanins do. Therefore, they do not have an absorption maximum at 520 nm. Oxovitisins are stable yellowish pigments with similar unique spectral features, displaying only a pronounced broad band around 370 nm in the UV−vis spectrum.[1]

Examples

References

  1. ^ Oxovitisins: A New Class of Neutral Pyranone-anthocyanin Derivatives in Red Wines. Jingren He, Joana Oliveira, Artur M. S. Silva, Nuno Mateus and Victor De Freitas, J. Agric. Food Chem., 2010, 58 (15), pages 8814–8819, doi:10.1021/jf101408q
  2. ^ Oxidative formation and structural characterisation of new α-pyranone (lactone) compounds of non-oxonium nature originated from fruit anthocyanins. Jingren He, Artur M.S. Silva, Nuno Mateus and Victor de Freitas, Food Chemistry, Volume 127, Issue 3, 1 August 2011, pages 984–992, doi:10.1016/j.foodchem.2011.01.069


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