By Vermerris W., Nicholson R.
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In this case the interflavanyl linkage is between C4 of the ‘lower’ unit, and C8 of the ‘upper’ unit. The linkage can also be between C4 of one unit and C6 of the second unit. 90) Polymers are formed through the action of acids or enzymes. Polymers made up of between two and ten residues are called flavolans. The degree of polymerization affects the ability to precipitate proteins. This is of importance in wine making, where a high level of condensed tannins, especially in red wines, can result in the dry feeling on the inside of the mouth.
8 Oxidation of the phenolic hydroxyl group Oxidation of phenols is one of the most important aspects of these compounds to the biologist. Oxidation of phenolic compounds can result in the browning of tissues. Well-known examples are the browning of fruits after they have been cut. Oxidation can also result in the formation of metabolites that are toxic to animals and plants, and that can account for spoilage of foods in processing. On the other hand, toxic compounds formed from the oxidation of phenolics can inhibit pathogenic microorganisms.
Chemical properties of phenolic compounds . OH O OH OH 49 O . 37) Figure 2-4. Auto-oxidation of catechol can result in the formation of different dimers. OH . H2O O OH OH O O . O2 . 38) H2O O O O O Figure 2-5. Auto-oxidation of p-cresol can result in the formation of different dimers. 2 OH CH3 O OH O OH Enzymatic oxidation of the phenolic hydroxyl group An alternative mechanism for the oxidation of phenolic compounds is enzyme-catalyzed oxidation. Several classes of enzymes can catalyze this reaction.