Literature DB >> 31013083

Furanolysis with Menthofuran: A New Depolymerization Method for Analyzing Condensed Tannins.

Guillaume Billerach1,2, Laurent Rouméas2, Eric Dubreucq2, Hélène Fulcrand1,2.   

Abstract

An improved analytical depolymerization method for characterizing condensed tannins was developed with menthofuran (3,6-dimethyl-4,5,6,7-tetrahydro-1-benzofuran) as the nucleophilic trapping reagent. Herein, menthofuran was compared with routinely used nucleophiles, phloroglucinol and 2-mercaptoethanol. At 30 °C and in the presence of 0.1 M HCl, menthofuran displayed the outstanding ability to enable the fast and full depolymerization of procyanidin B2 using only a 1:1 molar ratio of both reactants. Under the same conditions, phloroglucinol and 2-mercaptoethanol led to a reaction equilibrium with significantly lower conversion yields. Application to commercial tannin extracts showed that a menthofuran-to-extract weight ratio of 1 gave the same yields of procyanidin constitutive units as 10-fold higher molecular equivalent phloroglucinol and 100-fold 2-mercaptoethanol. Finally, guidelines for implementing the menthofuran depolymerization method are proposed to assess the tannin content and composition of extracts as well as of plant materials without prior extraction.

Entities:  

Keywords:  Analytical method; Condensed tannins; Depolymerization; Furan derivatives; Furylated flavonoids; Menthofuran; UHPLC-DAD-MS

Mesh:

Substances:

Year:  2019        PMID: 31013083     DOI: 10.1021/acs.jafc.9b00497

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


  6 in total

1.  B-type Proanthocyanidins with Dentin Biomodification Activity from Cocoa (Theobroma cacao).

Authors:  Shu-Xi Jing; Mariana Reis; Yvette Alania; James B McAlpine; Shao-Nong Chen; Ana K Bedran-Russo; Guido F Pauli
Journal:  J Agric Food Chem       Date:  2022-09-22       Impact factor: 5.895

2.  Proanthocyanidin Tetramers and Pentamers from Cinnamomum verum Bark and Their Dentin Biomodification Bioactivities.

Authors:  Shu-Xi Jing; Yvette Alania; Mariana Reis; James B McAlpine; Shao-Nong Chen; Ana K Bedran-Russo; Guido F Pauli
Journal:  J Nat Prod       Date:  2022-02-02       Impact factor: 4.050

3.  Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins.

Authors:  Panagiotis Arapitsas; Daniele Perenzoni; Graziano Guella; Fulvio Mattivi
Journal:  Molecules       Date:  2021-02-19       Impact factor: 4.411

Review 4.  Condensed Tannins, a Viable Solution To Meet the Need for Sustainable and Effective Multifunctionality in Food Packaging: Structure, Sources, and Properties.

Authors:  Lucia Panzella; Alessandra Napolitano
Journal:  J Agric Food Chem       Date:  2022-01-14       Impact factor: 5.279

5.  Adsorption of Polyphenols from Almond Blanching Water by Macroporous Resin.

Authors:  Malak Tabib; Christian Ginies; Njara Rakotomanomana; Adnane Remmal
Journal:  Int J Food Sci       Date:  2022-06-03

Review 6.  Procyanidins: From Agro-Industrial Waste to Food as Bioactive Molecules.

Authors:  Leidy Johana Valencia-Hernandez; Jorge E Wong-Paz; Juan Alberto Ascacio-Valdés; Mónica L Chávez-González; Juan Carlos Contreras-Esquivel; Cristóbal N Aguilar
Journal:  Foods       Date:  2021-12-20
  6 in total

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