Transformation of Oligomeric Ellagitannins, Typical for Rubus and Fragaria Genus, during Strong Acid Hydrolysis
| العنوان: | Transformation of Oligomeric Ellagitannins, Typical for Rubus and Fragaria Genus, during Strong Acid Hydrolysis |
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| المؤلفون: | Monika Kosmala, Elżbieta Karlińska, Jakub Macierzyński, Michał Sójka |
| المصدر: | Journal of Agricultural and Food Chemistry |
| بيانات النشر: | American Chemical Society (ACS), 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | 0106 biological sciences, Spectrometry, Mass, Electrospray Ionization, Stereochemistry, sanguisorbic acid, lambertianin C, Fragaria, 01 natural sciences, High-performance liquid chromatography, Article, Hydrolysis, chemistry.chemical_compound, HPLC−MS, Moiety, dehydrodigallic acid, sanguiin H-6, acidic hydrolysis, Chromatography, High Pressure Liquid, galloyl, Molecular Structure, Lambertianin C, Plant Extracts, Depolymerization, 010401 analytical chemistry, General Chemistry, Hydrolyzable Tannins, 0104 chemical sciences, chemistry, agrimoniin, Acid hydrolysis, Sanguiin H-6, Rubus, General Agricultural and Biological Sciences, Acids, 010606 plant biology & botany, Ellagic acid |
| الوصف: | The strong acid hydrolysis analysis of galloyl-O-digalloyl-type ellagitannins (ETs), lambertianin C (LC) and sanguiin H-6, and dehydrodigalloyl-type ET, agrimoniin (AM), was performed. A quantitative and qualitative analysis of the degradation products of individual ETs was conducted using high-performance liquid chromatography–diode array detecto–electrospray ionization interface–mass spectrometry (HPLC–DAD–ESI–MS). The data indicate that ETs undergo multidirectional changes in a strongly acidic environment, where the process of successive hydrolysis of ester bonds to form ellagic acid (EA) is the dominant phenomenon in the initial phase of the reaction, followed by the depolymerization process and the formation of low-molecular ETs. Characteristic products of ET hydrolysis were distinguished: for LC: dimeric ET plus one galloyl moiety without one EA moiety (M = 1736 Da), for all analyzed ETs: sanguisorbic acid dilactone (M = 470 Da), and for AM: dehydrodigallic acid (M = 338 Da). The research carried out has allowed to create a database of possible products and routes of transformation of individual ETs, which should facilitate future research on the transformation of ETs, including potential prohealth properties of its breakdown products, under conditions occurring during food processing or digestion. |
| تدمد: | 1520-5118 0021-8561 |
| DOI: | 10.1021/acs.jafc.0c02674 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3fa82a071cb97ddfd3f15acfbb8f8d9 https://doi.org/10.1021/acs.jafc.0c02674 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....a3fa82a071cb97ddfd3f15acfbb8f8d9 |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 15205118 00218561 |
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| DOI: | 10.1021/acs.jafc.0c02674 |