Abstract
The reactions between (+)-catechin and malvidin-3-glucoside were investigated in the presence of furfuraldehyde and vanillin in model solution using LC/DAD and LC/MS analysis. New oligomeric colored pigments involving both (+)-catechin and anthocyanin moieties were detected, showing thus that the two polyphenols competed in the condensation process. Among the obtained colored pigment adducts, dimeric compounds in which the flavanol and aldehyde were bridged to the anthocyanin were observed. The kinetic study of the formation of these new compounds was also presented.
Their UV-Visible spectra were similar to the spectrum of malvidin-3-glucoside, but the maximum in the visible region was bathochromically shifted. The formation of these condensed products can play an important role in the taste evolution and in the colour of wines ageing in oak wood barrels.
Keywords: Procyanidins, oak wood aldehydes, anthocyanins, HPLC/UV-Visible, LC/ESI-MS, color, astringency, syringaldehyde, vanillin, furfural, furfural-mediated reaction
The Natural Products Journal
Title: A Kinetic Study of the Reaction of (+)-catechin and Malvidin-3-glucoside with Aldehydes Derived from Toasted Oak
Volume: 1 Issue: 1
Author(s): M. F. Nonier, N. Vivas, V. De Freitas, N. Vivas de Gaulejac and C. Absalon
Affiliation:
Keywords: Procyanidins, oak wood aldehydes, anthocyanins, HPLC/UV-Visible, LC/ESI-MS, color, astringency, syringaldehyde, vanillin, furfural, furfural-mediated reaction
Abstract: The reactions between (+)-catechin and malvidin-3-glucoside were investigated in the presence of furfuraldehyde and vanillin in model solution using LC/DAD and LC/MS analysis. New oligomeric colored pigments involving both (+)-catechin and anthocyanin moieties were detected, showing thus that the two polyphenols competed in the condensation process. Among the obtained colored pigment adducts, dimeric compounds in which the flavanol and aldehyde were bridged to the anthocyanin were observed. The kinetic study of the formation of these new compounds was also presented.
Their UV-Visible spectra were similar to the spectrum of malvidin-3-glucoside, but the maximum in the visible region was bathochromically shifted. The formation of these condensed products can play an important role in the taste evolution and in the colour of wines ageing in oak wood barrels.
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Cite this article as:
F. Nonier M., Vivas N., De Freitas V., Vivas de Gaulejac N. and Absalon C., A Kinetic Study of the Reaction of (+)-catechin and Malvidin-3-glucoside with Aldehydes Derived from Toasted Oak, The Natural Products Journal 2011; 1 (1) . https://dx.doi.org/10.2174/2210315511101010047
DOI https://dx.doi.org/10.2174/2210315511101010047 |
Print ISSN 2210-3155 |
Publisher Name Bentham Science Publisher |
Online ISSN 2210-3163 |
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