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A kinetic study of the reactions of (+)‐catechin with aldehydes derived from toasted oak
Author(s) -
ier MarieFrançoise,
Vivas Nicolas,
Vivas de Gaulejac Nathalie,
Pianet Isabelle,
Fouquet Eric
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2968
Subject(s) - syringaldehyde , chemistry , vanillin , catechin , chromatography , absorbance , electrospray , mass spectrometry , wine , high performance liquid chromatography , organic chemistry , reactivity (psychology) , polyphenol , antioxidant , food science , medicine , alternative medicine , pathology
The reactions between (+)‐catechin and representative oak wood furanic (furfuraldehyde, 5‐hydroxymethylfurfuraldehyde and 5‐methylfurfuraldehyde) and phenolic (vanillin and syringaldehyde) aldehydes in a wine‐like model solution were studied and the corresponding condensation kinetics at pH 3.0 and 3.5 were compared. A comparative study on the reactivity of these two representative families of aldehydes towards (+)‐catechin showed a large difference between them. When incubated separately with (+)‐catechin at both pH values, the reactions were faster with furanic aldehydes than with phenolic aldehydes. In mixtures containing (+)‐catechin and individual aldehydes, new compounds were identified by high‐performance liquid chromatography (HPLC)/UV–visible detection, some of which were characterised by liquid chromatography/electrospray ionisation mass spectrometry (LC/ESI‐MS). The increase in solution absorbance with time was closely linked to these new products. Copyright © 2007 Society of Chemical Industry