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Flavanol-anthocyanin condensed pigments in plant extracts

2006Journal article Open access
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dc.contributor.authorGonzález-Paramás, Ana María
dc.contributor.authorLopes-da-Silva, M.F.
dc.contributor.authorMartín-Lopez, Pilar
dc.contributor.authorMacz-Pop, Glenda
dc.contributor.authorGonzález-Manzano, Susana
dc.contributor.authorAlcalde-Eon, Cristina
dc.contributor.authorPérez-Alonso, José Joaquin
dc.contributor.authorEscribano-Bailón, M. Teresa
dc.contributor.authorRivas-Gonzalo, Julián C.
dc.contributor.authorSantos-Buelga, Celestino
dc.date.accessioned2011-07-14T10:27:57Z
dc.date.available2011-07-14T10:27:57Z
dc.date.issued2006
dc.description.abstractPigments 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.por
dc.description.sponsorshipComissão Europeia (Fundo Social Europeu) e Governo Português através do Programa PRODEP (III) - ref.ª 5.3/N/199.006/00-Doutoramento.por
dc.identifier.citationGonzalez-Paramas, A.M.; Lopes-da Silva, M.F.; Martin-Lopez, P.; Macz-Pop, G.; Gonzalez-Manzano, S.; Alcalde-Eon, C.; Perez-Alonso, J.J.; Escribano-Bailon, M.T.; Rivas-Gonzalo, J.C.; Santos-Buelga, C. (2006) – Flavanol-anthocyanin condensed pigments in plant extracts. Food Chemistry. ISSN 0308-8146. 94:3, p. 428-436por
dc.identifier.doi10.1016/j.foodchem.2004.11.037
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10198/5857
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationSA086/01 – “Caracterización de la fracción polifenólica de la fresa y sus implicaciones tecnológicas” (Junta de Castilla y Léon, Espanha) e AGL2002-0016 (Comisión Interministerial de Ciencia y Tecnología, Espanha)por
dc.subjectFlavanol-anthocyaninpor
dc.subjectCondensed pigmentspor
dc.subjectStrawberrypor
dc.subjectRunner beanpor
dc.subjectPurple cornpor
dc.subjectGrape skinpor
dc.titleFlavanol-anthocyanin condensed pigments in plant extractspor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage436por
oaire.citation.startPage428por
oaire.citation.titleFood Chemistrypor
person.familyNameLopes-da-Silva
person.givenNameMaria de Fátima
person.identifier.orcid0000-0003-2270-4482
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication6ce78127-3367-4f9d-8a84-80f70b528e2e
relation.isAuthorOfPublication.latestForDiscovery6ce78127-3367-4f9d-8a84-80f70b528e2e

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