Literature DB >> 10552502

Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin 3-O-glucoside in a model solution system.

N E Es-Safi1, H Fulcrand, V Cheynier, M Moutounet.   

Abstract

The reaction between (-)-epicatechin, malvidin 3-O-glucoside, and acetaldehyde was studied in a model solution system. Ethyl-linked flavanol oligomers and anthocyanin-flavanol derivatives were observed, showing that the two polyphenols competed in the condensation process. Among the anthocyanin-ethyl-flavanol adducts, dimeric compounds in which the flavanol was linked to the anthocyanin with CH(3)-CH bridges were observed. In addition, trimeric and tetrameric products containing one anthocyanin and one, two, or three flavanols units were detected. A tetrameric product containing two anthocyanin and two flavanol units was also found as a doubly charged ion. No compound containing more than two malvidin 3-O-glucosides was detected, suggesting that only one anthocyanin A ring summit can be included in the polymerization process, which thus stops when both ends are occupied by an anthocyanin moiety. Thioacidolysis of the two isolated anthocyanin-ethyl-flavanol dimeric derivatives showed that anthocyanin-ethyl linkage was not sensitive to such reactants, whereas the flavanol-ethyl one was. In addition, flavanol-ethyl linkages involved in anthocyanin-ethyl-flavanol adducts were found to be less sensitive to those involved in flavan-ethyl dimers.

Entities:  

Mesh:

Substances:

Year:  1999        PMID: 10552502     DOI: 10.1021/jf9806309

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN: 0021-8561            Impact factor:   5.279


  10 in total

1.  Formation and Accumulation of Acetaldehyde and Strecker Aldehydes during Red Wine Oxidation.

Authors:  Mónica Bueno; Almudena Marrufo-Curtido; Vanesa Carrascón; Purificación Fernández-Zurbano; Ana Escudero; Vicente Ferreira
Journal:  Front Chem       Date:  2018-02-14       Impact factor: 5.221

Review 2.  Chemical synthesis of proanthocyanidins in vitro and their reactions in aging wines.

Authors:  Fei He; Qiu-Hong Pan; Ying Shi; Chang-Qing Duan
Journal:  Molecules       Date:  2008-12-04       Impact factor: 4.411

Review 3.  Wine and grape tannin interactions with salivary proteins and their impact on astringency: a review of current research.

Authors:  Jacqui M McRae; James A Kennedy
Journal:  Molecules       Date:  2011-03-11       Impact factor: 4.411

4.  Polyphenols from persimmon fruit attenuate acetaldehyde-induced DNA double-strand breaks by scavenging acetaldehyde.

Authors:  Kenichiro Matsuzaki; Kenji Kumatoriya; Mizuki Tando; Takashi Kometani; Miki Shinohara
Journal:  Sci Rep       Date:  2022-06-18       Impact factor: 4.996

Review 5.  Chemistry of secondary polyphenols produced during processing of tea and selected foods.

Authors:  Takashi Tanaka; Yosuke Matsuo; Isao Kouno
Journal:  Int J Mol Sci       Date:  2009-12-28       Impact factor: 5.923

6.  Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines.

Authors:  Maurizio Petrozziello; Fabrizio Torchio; Federico Piano; Simone Giacosa; Maurizio Ugliano; Antonella Bosso; Luca Rolle
Journal:  Front Chem       Date:  2018-04-27       Impact factor: 5.221

Review 7.  Anthocyanins and their variation in red wines. II. Anthocyanin derived pigments and their color evolution.

Authors:  Fei He; Na-Na Liang; Lin Mu; Qiu-Hong Pan; Jun Wang; Malcolm J Reeves; Chang-Qing Duan
Journal:  Molecules       Date:  2012-02-07       Impact factor: 4.411

8.  Preparation and Antioxidant Activity of Ethyl-Linked Anthocyanin-Flavanol Pigments from Model Wine Solutions.

Authors:  Lingxi Li; Minna Zhang; Shuting Zhang; Yan Cui; Baoshan Sun
Journal:  Molecules       Date:  2018-05-03       Impact factor: 4.411

Review 9.  Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review.

Authors:  Antonio Morata; Carlos Escott; María Antonia Bañuelos; Iris Loira; Juan Manuel Del Fresno; Carmen González; José Antonio Suárez-Lepe
Journal:  Biomolecules       Date:  2019-12-25

10.  Impact of Juice Extraction Method (Flash Détente vs. Conventional Must Heating) and Chemical Treatments on Color Stability of Rubired Juice Concentrates under Accelerated Aging Conditions.

Authors:  Richard G Ntuli; Ravi Ponangi; David W Jeffery; Kerry L Wilkinson
Journal:  Foods       Date:  2020-09-10
  10 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.