Journal of Agricultural and Food Chemistry 2008-06-25

New compounds obtained by evolution and oxidation of malvidin 3-O-glucoside in ethanolic medium.

Nour-Eddine Es-Safi, Emmanuelle Meudec, Claire Bouchut, Helene Fulcrand, Paul-Henri Ducrot, Gaëtan Herbette, Veronique Cheynier

Index: J. Agric. Food Chem. 56(12) , 4584-91, (2008)

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Abstract

Two new colorless phenolic compounds were formed from malvidin 3- O-glucoside incubated in an ethanolic solution. Their structures were characterized by means of one- and two-dimensional NMR analysis and through electrospray ionization-mass spectrometry. As compared to the structure of the initial anthocyanin skeleton, the first new compound showed the presence of two fused five-membered rings replacing the pyran ring and of a carbonyl function on the 2-position. The first five-membered ring was shown to result from the formation of a new linkage between the B ring 6'-position and the C ring 4-position, while the second was a dihydro furan ring with an oxygenated ether linkage between the 8a-position and the 3-position. The second isolated compound was shown to have similar structure with an ethyl ether moiety in the 3-position instead of the glucose moiety. A mechanism explaining the formation of the isolated compounds involving the passage through the chalcone form of the anthocyanin and an oxidation process is proposed.