2024-03-28T13:16:50Zhttps://gredos.usal.es/oai/requestoai:gredos.usal.es:10366/1411332022-02-07T15:42:22Zcom_10366_137251com_10366_4512com_10366_3823col_10366_137252
González Paramás, Ana María
Lopes da Silva, Fátima
Martín-López, Pilar
Macz-Pop, Glenda
González Manzano, Susana
Alcalde Eon, Cristina
Pérez-Alonso, José Joaquín
Escribano Bailón, María Teresa
Rivas Gonzalo, Julián C.
Santos Buelga, Celestino
2006
[EN] 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 MSn 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.
http://hdl.handle.net/10366/141133
eng
2417.17 Nutrición Vegetal
Flavanol–anthocyanin condensed pigments in plant extracts
info:eu-repo/semantics/article
TEXT
Gredos. Repositorio Documental de la Universidad de Salamanca
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