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Title: Flavanol-anthocyanin condensed pigments in plant extracts
Author: González-Paramás, A.M.
Lopes-da-Silva, M.F.
Martin-Lopez, P.
Macz-Pop, G.
Gonzalez-Manzano, S.
Alcalde-Eon, C.
Perez-Alonso, J.J.
Escribano-Bailón, M.T.
Rivas-Gonzalo, J.C.
Santos-Buelga, Celestino
Keywords: Flavanol-anthocyanin
Condensed pigments
Runner bean
Purple corn
Grape skin
Issue Date: 2006
Publisher: Elsevier
Citation: Gonzalez-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. 428-436
Abstract: 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.
Peer review: yes
ISSN: 0308-8146
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Appears in Collections:PTV - Artigos em Revistas Indexados ao ISI/Scopus

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