The fate of flavanol-anthocyanin adducts in wines: Study of their putative reaction patterns in the presence of acetaldehyde

• Tipo: Artigo em Revista Científica Internacional
• Data: 2010

Autores

Frederico Nave (Autor) Outra; Natercia Teixeira (Autor) Outra; Nuno Mateus (Autor) FCUP; Victor de Freitas (Autor) FCUP

Revista

Título: Food Chemistry

Vol. 121 Nº 4

Páginas: 1129-1138

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 40 Citações

Scopus - 46 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-003-3ZN

DOI: 10.1016/j.foodchem.2010.01.060

Abstract (EN): Methylmethine bridged flavanol-anthocyanin dimeric adducts (F-A) were synthesised by hemisynthesis using catechin, acetaldehyde and F-A adducts as precursors in order to simulate putative reactions undergoing in red wine. The products obtained, catechin-methylmethine-catechin-malvidin-3-O-glucose and methylmethine-(catechin-malvidin-3-O-glucose), were analysed by HPLC-ESI-MS. The fragmentation patterns allowed the confirmation of the structures. These compounds were investigated and found in wine samples (2-year-old table wine and 10-year-old Port wine), thus confirming their formation in vino as a result of flavanol-anthocyanin adducts transformations.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 10