malvidin-3-glucoside has been researched along with 5-hydroxymethylfurfural* in 2 studies
2 other study(ies) available for malvidin-3-glucoside and 5-hydroxymethylfurfural
| Article | Year |
|---|---|
Role of aldehydic derivatives in the condensation of phenolic compounds with emphasis on the sensorial properties of fruit-derived foods.
The reactions between (epi)catechin, mavidin 3-O-glucoside, and some aldehydes were investigated by LC/DAD and LC/ESI-MS analysis. The obtained results showed that the acetaldehyde-mediated condensation occurred more generally and glyoxylic acid, furfural, and 5-(hydroxymethyl)furfural (HMF) react in the same way in the first stages of the reactions. In terms of reactivity, reactions were faster with acetaldehyde than with glyoxylic acid, furfural, or HMF, where the reactions were slower. In the case of acetaldehyde, the obtained purple derivatives were more predominant and stable than the colorless adducts and no xanthylium salt was detected. Interactions involving glyoxylic acid yield purple adducts, which were obtained in small amount compared to the colorless ones. The latter were shown to proceed to more polymerized and yellowish derivatives. Finally, in the case of furfural and HMF, purple compounds involving flavanol and anthocyanin units were detected, and colorless compounds were shown to be predominant and to yield yellowish xanthylium salts. Topics: Acetaldehyde; Aldehydes; Anthocyanins; Catechin; Chromatography, High Pressure Liquid; Fruit; Furaldehyde; Glucosides; Glyoxylates; Phenols; Sensation; Spectrometry, Mass, Electrospray Ionization | 2002 |
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. Topics: Anthocyanins; Chromatography, High Pressure Liquid; Color; Food; Food Technology; Furaldehyde; Glucosides; Solutions; Spectrometry, Mass, Electrospray Ionization; Spectrophotometry; Spectrophotometry, Ultraviolet | 2002 |