2. Senyawa Fenol
1. Flavonoid : flavonol,flavanol,
flavanone,isoflavone,anthocyanin, dll
2. Asam phenol: asam elagat, asam tannat,
vanilin, dll
3. Asam Hidroksisinamat : asam kafeat, asam
klorogenat dll
4. Lignan
2
4. Anthocyanins
• Orange-red, red-blue colors
• Foods: strawberries, berries
(blueberries, cherries, blackberries),
grapes and some vegetables, such as
egg-plant and avocado.
• Water soluble – form hydrogen bonds
with water due to the presence of
multiple hydroxyl groups.
4
5. •natural acid-base indicators.
• structure: Three phenol groups (benzene ring)
with conjugated carboncarbon bonds and varying
numbers of hydroxyl groups.
•Glucose molecules bond to the oxygen atom on the
second phenol group.
•Anthocyanins are found in foods high in sugar
content.
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11. Stability of Anthocyanin
Unstable with
-pH,
-temperature
-UV light and Fe3+ & Al 3+ ions.
-high temperature during cooking, anthocyanins
decompose
Most stable
-at low pH (acid)
- low temperature.
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12. At The position of equilibrium moves to the right, colorless.
- Blue quinonoidal base (A), stable at pH 6-7
- Red flavylium cation (AH+), stable at pH 1-2
- Colorless carbinol psuedobase (B), stable at pH 4-5
Colorless chalcone (C), stable at pH > 7 brown products
This is the reason that most colorants containing anthocyanins can
only be used at pH values < 4
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13. Anthocyanin can reacts with a bisulfite ion to form a
colorless 2-bisulfite adduct product
Ex: jams, dried fruits & dried vegetables
13
16. FLAVONOID
The basic flavonoid skeleton can have a large
number of substitutions on it:
-Hydroxylgroups
-Sugars-e.g. glucose, galactose, rhamnose.
most structures are glycosylated
-Methylated
-Acylated
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17. Sugars and hydroxyl groups increase the water
solubility of flavonoids
-Methyl and isopentyl groups make flavonoids
lipophilc
-If no sugar-AGLYCONE
-With sugar-GLYCOSIDE
17
18. Structures are very similar to those of
anthocyanidins: But no positive charge on the
oxygen atom and no double bonds in the C ring .
1. FlavAnols
Flavan-3-olAnthocyanidin
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19. FlavAnols: Catechin & Epicatechin
Green tea, Cocoa powder, Red wine
1. Powerful antioxidants
2. Have beneficial effects on cardiac
health, immunity and longevity
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20. 2. FlavOnols
-The molecule has a double-bonded oxygen atom attached
to position 4 (that’s why flavOnols).
-They're still "-ols" because they retain the -OH group at
position 3 like the flavAnols
-The double-bonded oxygen atom, makes them like another
class of flavonoids known as "flavones" (next)
-Double bond in between C2 and C3 (C ring)
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22. 3. FlavOnes
-Close to the flavOnols but not so widespread (celery, parsley
and some herbs)
-BUT Without the "-ol." there is no longer an -OH group at
position 3 on the central ring
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24. Flavanones
-No double bond between carbons 2 and 3 of the flavone
structure, and chiral center (C2)
-A highly reactive structure ( a lot of substitutions)
24
27. 5. Isoflavones (Isoflavonoids)
-Very similar to flavones, except that the B ring is
attached to position 3 of the C ring, rather than to
position 2 as in the flavone
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30. 1. Tanin terhidrolisis: td dari asam fenolat
dan gula yg bisa di pecah dg asam,
alkali dan enzim.
2. Tanin non-hidrolisis atau tanin
terkondensasi atau proanthocyanidins
Tannins
•present in the skins of red grapes
•Have roles in the flavor profile of red wine.
•Tanin bind proteins alivary to give astringency
taste
•Astringency also found in tea, wine
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