Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins)

• Tipo: Artigo em Revista Científica Internacional
• Data: 2017

Autores

Azevedo, J (Autor) Outra; Fernandes, A (Autor) Outra; Joana Oliveira (Autor) FCUP; Natercia F Bras (Autor) FCUP; Reis, S (Autor) Outra; Lopes, P (Autor) Outra; Roseira, I (Autor) Outra; Cabral, M (Autor) Outra; Nuno Mateus (Autor) FCUP; Victor de Freitas (Autor) FCUP

Revista

Título: Journal of Agricultural and Food Chemistry

Vol. 65

Páginas: 8714-8726

ISSN: 0021-8561

Editora: American Chemical Society

Indexação

ISI Web of Knowledge - 13 Citações

Scopus - 13 Citações

Outras Informações

ID Authenticus: P-00N-3YB

DOI: 10.1021/acs.jafc.7b02845

Abstract (EN): The aim of this study was to evaluate the reactivity of phenolic compounds extracted from cork stoppers to wine model solutions with two major wine components, namely, (+)-catechin and malvidin-3-O-glucoside. Besides the formation of some compounds already described in the literature, these reactions also yielded a new family of ellagitannin-derived compounds, named herein as corklins. This new family of compounds that were found to result from the interaction between ellagitannins in alcoholic solutions and (+)-catechin were structurally characterized by mass spectroscopy, nuclear magnetic resonance, and computational methods.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 13