Interactions between cyanidin 3-O-glucoside and furfural derivatives and their impact on food color changes.
The reaction between (+)-catechin and cyanidin 3-O-glucoside was investigated in the presence of furfural and 5-(hydroxymethyl)furfural using LC/DAD and LC/MS analysis, and the obtained results were compared with those recorded with malvidin 3-O-glucoside. The appearance of colorless and red and yellow compounds was observed showing that the two polyphenols competed in the condensation process with a predominant formation of the reddish adducts. The colored compounds formed in the case of cyanidin 3-O-glucoside seemed to be more stable than those formed when the reaction was conducted with malvidin 3-O-glucoside. The detection of these reddish and yellowish compounds constitutes a new support for the contribution of this kind of reaction in the color evolution of fruit-derived beverages. In addition, other unidentified compounds were also detected, showing the occurrence of other interaction pathways in addition to the polymerization process yielding oligomeric bridged derivatives and opening perspectives of further investigations of these model solutions.
Es-Safi
Nour-Eddine
NE
UMR Sciences Pour l'OEnologie, INRA, 2 place Viala, 34060 Montpellier, France. b.essafi@iav.ac.ma
Cheynier
Véronique
V
Moutounet
Michel
M
D000872:Anthocyanins / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D003116:Color; D005502:Food; D005524:Food Technology; D005662:Furaldehyde / Q000031:analogs & derivatives* / Q000737:chemistry*; D005960:Glucosides / Q000737:chemistry; D012996:Solutions; D021241:Spectrometry, Mass, Electrospray Ionization; D013053:Spectrophotometry; D013056:Spectrophotometry, Ultraviolet
D000872:Anthocyanins; D005960:Glucosides; D012996:Solutions; C462279:cyanidin-3-O-beta-glucopyranoside; C008046:5-hydroxymethylfurfural; C458419:malvidin-3-glucoside; D005662:Furaldehyde