Fischer Annik, Gök Recep, Esatbeyoglu Tuba
Department of Molecular Food Chemistry and Development, Institute of Food and One Health, Leibniz University Hannover, 30167 Hannover, Germany.
Institute of Food Chemistry, Technische Universität Braunschweig, 38106 Braunschweig, Germany.
Molecules. 2024 Dec 30;30(1):111. doi: 10.3390/molecules30010111.
This study systematically investigated the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical induced oxidation of all dimeric C4-C8 linked B-type procyanidins (PCs) B1-B4 to maximise the formation of the oxidation products using a Design of Experiments (DoE) approach. The C4-C8 linked B1 and B2 formed the A1 () and A2 () (/ 575 [M-H]) with an ether bridge between C2u-O-C7t as expected. Interestingly, the oxidation of the C4-C8 linked dimers B3 and B4 yielded for each two main oxidation products with / 575 [M-H]. One of them required only a short reaction time (10.0 min, 25.0 °C for B3 () and B4 ()), whereas the other was maximally formed at a longer time and higher temperature (314 min and 75.0 °C for B3 (); 360 min, 53.7 °C for B4 ()). The formation rates were optimised to 47.4 ± 1.14% (A1; ), 27.5 ± 0.76% (A2; ), 48.6 ± 4.01% (), 32.0 ± 1.14% (), 45.0 ± 5.14% () and 60.2 ± 3.68% ().
本研究系统地研究了2,2-二苯基-1-苦基肼自由基(DPPH)诱导的所有C4-C8连接的B型原花青素(PCs)B1-B4二聚体的氧化反应,采用实验设计(DoE)方法使氧化产物的生成最大化。如预期的那样,C4-C8连接的B1和B2形成了A1()和A2()(/575 [M-H]),在C2u-O-C7t之间有一个醚桥。有趣的是,C4-C8连接的二聚体B3和B4的氧化反应各自产生了两种主要氧化产物,其/575 [M-H]。其中一种只需要较短的反应时间(B3为10.0分钟,25.0°C;B4为25.0°C),而另一种在较长时间和较高温度下生成量最大(B3为314分钟,75.0°C;B4为360分钟,53.7°C)。生成率优化为47.4±1.14%(A1;),27.5±0.76%(A2;),48.6±4.01%(),32.0±1.14%(),45.0±5.14%()和60.2±3.68%()。