Utilize este identificador para referenciar este registo: http://hdl.handle.net/10198/5857
Título: Flavanol-anthocyanin condensed pigments in plant extracts
Autor: 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
Palavras-chave: Flavanol-anthocyanin
Condensed pigments
Runner bean
Purple corn
Grape skin
Data: 2006
Editora: Elsevier
Citação: 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
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.
Peer review: yes
URI: http://hdl.handle.net/10198/5857
DOI: 10.1016/j.foodchem.2004.11.037
ISSN: 0308-8146
Aparece nas colecções:CIMO - Artigos em Revistas Indexados à WoS/Scopus

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
FoodChemistry 94 (2006).pdf281,21 kBAdobe PDFVer/Abrir

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.