期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 48, 期 12, 页码 5946-5954出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf000394d
关键词
(+)-catechin; malvidin 3-O-glucoside; furfural; 5-(hydroxymethyl)furfural; HMF; condensation; xanthylium salts; LC/DAD; LC/MS; darkening; browning; color change
((+)-Catechin was separately incubated with furfural or with 5-(hydroxymethyl)furfural, and the formation of new oligomeric bridged compounds having flavanol units linked by furfuryl or 5-hydroxymethylfurfuryl groups was observed. LC/ESI-MS analyses detected four dimeric adducts along with intermediate adducts in each solution, and reaction was faster with furfural than with hydroxymethylfurfural. In addition, new compounds exhibiting the same W-visible spectra as xanthylium salts with absorption maxims around 440 nm were also detected. When malvidin 3-O-glucoside or cyanidin 3-O-glucoside was added to the mixtures, new oligomeric colorless and colored pigments involving both (+)-catechin and anthocyanin moieties were detected, showing thus that the two polyphenols competed in the condensation process. Among the obtained colored pigment adducts, two dimeric compounds in which the flavanol was bridged to the anthocyanin were observed. Their UV-visible spectra were similar to the spectrum of malvidin 3-O-glucoside, but their maximum in the visible region was bathochromically shifted.
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