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V Cheynier

Publications and source records attributed to V Cheynier.

22 records · Page 2Linked to original sources

New polyphenolic compounds with xanthylium skeletons formed through reaction between (+)-catechin and glyoxylic acid.

The reaction between (+)-catechin and glyoxylic acid was studied in a model solution system. The major (+)-catechin carboxymethine-linked dimer was isolated and shown to proceed to new polyphenolic compounds exhibiting absorption maxima around 440 and 460 nm. Three yellow pigments were obtained by incubation of the 8-8 colorless isomer. One was the previously reported xanthylium compound NJ2 with a maximum at 440 nm. The other two, showing absorption maxima at 460 nm, were obtained separately by incubation of the colorless dimer in hydroethanolic or methanolic medium. Structural elucidation of these two new yellow pigments was achieved by means of MS and 1D and 2D NMR techniques and showed that they were, respectively, ethyl and methyl esters of NJ2. The fact that these compounds were not obtained when NJ2 was incubated in hydromethanolic or ethanolic medium showed that esterification took place before the formation of the xanthylium chromophores. The detection of the esterified colorless compounds and the corresponding xanthene intermediates confirmed the postulated mechanism. New pigments exhibiting a strong absorption at 560 nm were also observed.

Catechin↗

A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins.

A new class of stable red pigments detected in grape pomace was analysed by electrospray ionisation mass spectrometry. They were shown to be pyruvic acid derivatives of genuine grape anthocyanins by synthesis experiments. The major product was identified by NMR (1H, NOE, HSQC, HMBC) experiments as the malvidin-3-monoglucoside pyruvic acid adduct. Its formation results from cyclisation between C-4 and the hydroxyl group at C-5 of the original flavylium moiety with the double bond of the enolic form of pyruvic acid, followed by dehydration and rearomatisation steps. This type of reaction leads to increased colour stability. Various yeast metabolites other than pyruvic acid were shown to react with grape anthocyanins following this mechanism, suggesting that it may be an important route of conversion into stable pigments during the maturation and ageing of wine.

Anthocyanins↗

Antioxidant properties of catechins and proanthocyanidins: effect of polymerisation, galloylation and glycosylation.

A range of catechins and oligomeric procyanidins was purified by high performance liquid chromatography (HPLC) from grape seed, apple skin, lentil and almond flesh. Catechins, galloylated epicatechin, glycosylated catechin, procyanidin dimers, galloylated dimers, trimer, and tetramer species were all identified, purified and quantified by HPLC, LC-MS and NMR. The antioxidant properties of these compounds were assessed using two methods: (a) inhibition of ascorbate/iron-induced peroxidation of phosphatidylcholine liposomes; (b) scavenging of the radical cation of 2,2'-azinobis(3-ethyl-benzothiazoline-6-sulphonate) (ABTS) relative to the water-soluble vitamin E analogue Trolox C (expressed as Trolox C equivalent antioxidant capacity, TEAC). Antioxidant activity in the lipid phase decreased with polymerisation in contrast with antioxidant action in the aqueous phase which increased from monomer to trimer and then decreased from trimer to tetramer. Galloylation of catechin and dimeric procyanidins decreased lipid phase and increased aqueous phase antioxidant activity. Glycosylation of catechin demonstrated decreased activity in both phases.

Anthocyanins↗

Application of response surface methodology to evaluation of bioconversion experimental conditions.

Using Candida tenuis, a yeast isolated from the digestive tube of the larva of Phoracantha semipunctata (Cerambycidae, Coleoptera), we were able to demonstrate the bioconversion of citronellal to citronellol. Response surface methodology was used to achieve the optimization of the experimental conditions for that bioconversion process. To study the proposed second-order polynomial model, we used a central composite experimental design with multiple linear regression to estimate the model coefficients of the five selected factors believed to influence the bioconversion process. Only four were demonstrated to be predominant: the incubation pH, temperature, time, and the amount of substrate. The best reduction yields (close to 90%) were obtained with alkaline pH conditions (pH 7.5), a low temperature (25 degrees C), a small amount of substrate (15 mul), and short incubation time (16 h). This methodology was very efficient: only 36 experiments were necessary to assess these conditions, and model adequacy was very satisfactory as the coefficient of determination was 0.9411.

Journal Article↗