ellagitannin and malvidin-3-glucoside

ellagitannin has been researched along with malvidin-3-glucoside* in 1 studies

Other Studies

1 other study(ies) available for ellagitannin and malvidin-3-glucoside

Article	Year
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). Journal of agricultural and food chemistry, 2017, Oct-04, Volume: 65, Issue:39 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. Topics: Anthocyanins; Catechin; Food Packaging; Glucosides; Hydrolyzable Tannins; Magnetic Resonance Spectroscopy; Mass Spectrometry; Molecular Structure; Phenols; Quercus; Wine	2017

Article

Year

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).

Journal of agricultural and food chemistry, 2017, Oct-04, Volume: 65, Issue:39

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.

Topics: Anthocyanins; Catechin; Food Packaging; Glucosides; Hydrolyzable Tannins; Magnetic Resonance Spectroscopy; Mass Spectrometry; Molecular Structure; Phenols; Quercus; Wine

2017