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)

• Type: Article in International Scientific Journal
• Date: 2017

Authors

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

Journal

Title: Journal of Agricultural and Food Chemistry

Vol. 65

Pages: 8714-8726

ISSN: 0021-8561

Publisher: American Chemical Society

Indexing

ISI Web of Knowledge - 13 Citations

Scopus - 13 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13