Please use this identifier to cite or link to this item:
|Title:||Flavanol-anthocyanin condensed pigments in plant extracts|
|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.|
|Appears in Collections:||PTV - Artigos em Revistas Indexados ao ISI/Scopus|
Files in This Item:
|FoodChemistry 94 (2006).pdf||281,21 kB||Adobe PDF||View/Open|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.