Identification and structural characterization of a novel -catechin-caffeic acid adduct present in wines

• Tipo: Artigo em Revista Científica Internacional
• Data: 2024

Autores

Azevedo, J (Autor) Outra; Joana Oliveira (Autor) FCUP; Cruz, L (Autor) Outra; Mateus, N (Autor) Outra; Victor de Freitas (Autor) FCUP

Revista

Título: Food Chemistry

Vol. 442

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 0 Citações

Scopus - 0 Citações

Outras Informações

ID Authenticus: P-00Z-SM1

DOI: 10.1016/j.foodchem.2024.138480

Abstract (EN): A new compound with a molecular ion mass of m/z 467 in the negative ion mode was found to occur in a white wine aged 30 months in bottle. In this latter, fragment ions compatible with the loss of a carboxylic acid (-44 a.m. u.), a caffeic acid unit (-178 a.m.u.), and a Retro-Diels Alder (-152 a.m.u.) were observed. The present work reports the synthesis of a (+)-catechin-caffeic acid adduct resulting from the condensation reaction between caffeic acid and (+)-catechin. The structural characterization by NMR showed that this adduct is formed by the linkage between carbon 8 at ring A from (+)-catechin and carbon 9 from caffeic acid. In addition, the similarity in the HPLC retention time and UV-Visible spectra of the synthesized compound with the one detected in white wine and the bottling experiments, confirms the presence of this novel (+)-catechin-derived compound in those matrices.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7