Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change.

@article{EsSafi2000StudyOT,
  title={Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change.},
  author={Nour-Eddine Es-Safi and V{\'e}ronique Cheynier and Michel Moutounet},
  journal={Journal of agricultural and food chemistry},
  year={2000},
  volume={48 12},
  pages={5946-54}
}
(+)-catechin was separately incubated with furfural or with 5-(hydroxymethyl)furfural, and the formation of new oligomeric bridged compounds having flavanol units linked by furfuryl or 5-hydroxymethylfurfuryl groups was observed. LC/ESI-MS analyses detected four dimeric adducts along with intermediate adducts in each solution, and reaction was faster with furfural than with hydroxymethylfurfural. In addition, new compounds exhibiting the same UV--visible spectra as xanthylium salts with… CONTINUE READING

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