Flavanol–anthocyanin condensed pigments in plant extracts

[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–anth...

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Autores: 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
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2006
País:España
Institución:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/141133
Acceso en línea:http://hdl.handle.net/10366/141133
Access Level:acceso abierto
Palabra clave:Flavanol–anthocyanin
Condensed pigments
Strawberry
Runner bean
Purple corn
Grape skin
2417.17 Nutrición Vegetal
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spelling Flavanol–anthocyanin condensed pigments in plant extractsGonzález Paramás, Ana MaríaLopes da Silva, FátimaMartín-López, PilarMacz-Pop, GlendaGonzález Manzano, SusanaAlcalde Eon, CristinaPérez-Alonso, José JoaquínEscribano Bailón, María TeresaRivas Gonzalo, Julián C.Santos Buelga, CelestinoFlavanol–anthocyaninCondensed pigmentsStrawberryRunner beanPurple cornGrape skin2417.17 Nutrición Vegetal[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.202020202006info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10366/141133reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)InglésAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1411332026-06-07T06:28:51Z
dc.title.none.fl_str_mv Flavanol–anthocyanin condensed pigments in plant extracts
title Flavanol–anthocyanin condensed pigments in plant extracts
spellingShingle Flavanol–anthocyanin condensed pigments in plant extracts
González Paramás, Ana María
Flavanol–anthocyanin
Condensed pigments
Strawberry
Runner bean
Purple corn
Grape skin
2417.17 Nutrición Vegetal
title_short Flavanol–anthocyanin condensed pigments in plant extracts
title_full Flavanol–anthocyanin condensed pigments in plant extracts
title_fullStr Flavanol–anthocyanin condensed pigments in plant extracts
title_full_unstemmed Flavanol–anthocyanin condensed pigments in plant extracts
title_sort Flavanol–anthocyanin condensed pigments in plant extracts
dc.creator.none.fl_str_mv 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
author González Paramás, Ana María
author_facet 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
author_role author
author2 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
author2_role author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Flavanol–anthocyanin
Condensed pigments
Strawberry
Runner bean
Purple corn
Grape skin
2417.17 Nutrición Vegetal
topic Flavanol–anthocyanin
Condensed pigments
Strawberry
Runner bean
Purple corn
Grape skin
2417.17 Nutrición Vegetal
description [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.
publishDate 2006
dc.date.none.fl_str_mv 2006
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10366/141133
url http://hdl.handle.net/10366/141133
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname:Universidad de Salamanca (USAL)
instname_str Universidad de Salamanca (USAL)
reponame_str GREDOS. Repositorio Institucional de la Universidad de Salamanca
collection GREDOS. Repositorio Institucional de la Universidad de Salamanca
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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