title: Oxidation of the dihydrochalcone aspalathin leads to dimerization.
abstract: Aspalathin and nothofagin are typical ingredients of unfermented rooibos (Krafczyk, N.; Glomb, M. A. J. Agric. Food Chem. 2008, 56, 3368). During oxidation these dihydrochalcones were degraded to higher molecular weight browning products under aerated and nonenzymatic conditions. In the early stages of browning reactions aspalathin formed two dimers. These two compounds were unequivocally established as atropisomers stemming from oxidative A to B ring coupling. Multilayer countercurrent chromatography (MLCCC) and preparative high-performance liquid chromatography (HPLC) were applied to obtain pure substances. The purity and identity of isolated dimers were confirmed by different NMR experiments, HPLC-DAD-MS, and HR-MS. In parallel to the formation of chromophores during the fermentation of black tea, the formation of aspalathin dimers implies an important mechanistic channel for the generation of color during the processing of rooibos.
authors: Institute of Chemistry, Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Strasse 2, 06120 Halle, Germany.
authors: Nicole
authors: N
authors: Krafczyk
authors: Theres
authors: T
authors: Heinrich
authors: Andrea
authors: A
authors: Porzel
authors: Marcus A
authors: MA
authors: Glomb
mesh_terms: D036903:Aspalathus / Q000737:chemistry*; D047188:Chalcones / Q000737:chemistry*; D019281:Dimerization; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry*
chemical_list: D047188:Chalcones; D010936:Plant Extracts; C517016:aspalathin; C528728:nothofagin; C015812:dihydrochalcone