New Flavanol-Anthocyanin Condensed Pigments and Anthocyanin Composition in Guatemalan Beans (Phaseolus spp.)

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• 作者：Glenda A. Macz-Pop ; Ana M. Gonzá ; lez-Paramá ; s ; Jos&eacute ; J. P&eacute ; rez-Alonso ; and Juliá ; n C. Rivas-Gonzalo
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：January 25, 2006
• 年：2006
• 卷：54
• 期：2
• 页码：536 - 542
• 全文大小：136K
• 年卷期：v.54,no.2(January 25, 2006)
• ISSN：1520-5118

文摘

It has long been considered that the pigments resulting from direct condensation between anthocyaninsand flavanols were formed exclusively during storage and processing, both in plant-derived foodsand in drinks. Recently, however, the minor presence of this type of pigment has been shown indifferent plant extracts, among them beans. In this work we have studied this family of pigments inbeans from Guatemala belonging to two distinct species of the genus Phaseolus, confirming thepresence of (epi)gallocatechin carbon-carbon linked to the aglycone of delphinidin and (epi)catechin-cyanidin-3-glucoside. Furthermore, for the first time in this foodstuff another three flavanol-anthocyanincondensed pigments formed by the linkage of (epi)catechin with the corresponding aglycones ofcyanidin, petunidin, and peonidin have been described. Also, the natural occurrence of anthocyanidinsin this matrix has been confirmed in some of the samples analyzed in this work, the majority beingcomponents of their anthocyanin composition. The corresponding aglycones of delphinidin, cyanidin,petunidin, pelargonidin, and malvidin have been identified as well as two aglycones with identicalmass to those of peonidin and petunidin, but with different retention times, which leads to thesupposition that they are probably methylated derivatives of cyanidin and delphinidin, respectively.Keywords: Anthocyanins; flavanols; condensed pigments; beans; Phaseolus