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Flavanol-anthocyanin condensed pigments in plant extracts

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Resumo:Pigments resulting from the direct condensation of anthocyanins and flavanols are usually associated with reactions taking place during processing and storage of plant-derived foods and beverages and have been particularly studied in aged red wines. In this paper, small amounts of flavanol-anthocyanin condensed pigments are found in different plant extracts. Structures are suggested for 10 such condensed pigments detected in extracts of strawberry, runner beans, purple corn and grape skins, based on their MS" fragmentation patterns, following analyses by electrospray tandem mass spectrometry. All of them correspond to dimers containing a flavan-3-ol [either (epi)afzelechin, (epi)catechin or (epi)gallocatechin] as the upper unit carbon-carbon linked to a lower anthocyanin unit consisting of different delphinidin, cyanidin, pelargonidin, peonidin or malvidin derivatives. The detection of these pigments in plant extracts may suggest that they are natural pigments and not products exclusively formed during storage and ageing of processed foods and beverages, as was previously assumed.
Autores principais:González-Paramás, Ana María
Outros Autores:Lopes-da-Silva, M.F.; Martín-Lopez, Pilar; Macz-Pop, Glenda; González-Manzano, Susana; Alcalde-Eon, Cristina; Pérez-Alonso, José Joaquin; Escribano-Bailón, M. Teresa; Rivas-Gonzalo, Julián C.; Santos-Buelga, Celestino
Assunto:Flavanol-anthocyanin Condensed pigments Strawberry Runner bean Purple corn Grape skin
Ano:2006
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Bragança
Idioma:inglês
Origem:Biblioteca Digital do IPB

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