An improved procedure is described for the preparation of pyranoflavylium cations from the reaction of 5,7-dihydroxy-4-methylflavylium cation with aromatic aldehydes. Modifications of the procedure of Chassaing et al. (Tetrahedron Lett. 2008, 49, 6999–7004; Tetrahedron 2015, 71, 3066–3078) circumvent the reported restriction to electron-rich benzaldehydes and provide access to a wide variety of substituted pyranoflavylium cations, including those with electron-withdrawing substituents or an attached heterocyclic or polycyclic aromatic ring. This opens the way for studies of substituent and structural effects on the ground and excited states of these pyranoanthocyanin analogues, the behavior of which should mirror fundamental aspects of the chemistry and photophysics of the pyranoanthocyanin chromophores present in mature red wines.

Betalains are phytochemicals of nutraceutical importance that emerged as potent antioxidants, preventing radical chain propagation and the deleterious health effects of oxidative stress. However, despite the wide application of betalains as color additives in products for human consumption, little is known about the relationship between their structure and antioxidant potential. Here we investigate the mechanism of antioxidant action of three regioisomeric phenolic betalains and show that the meta isomer has higher antiradical capacity than most natural betalains, anthocyanins and flavonoids. Structural and pH effects on redox and antiradical properties were investigated and the results are rationalized in light of quantum chemical calculations. Our results demonstrate that hydrogen atom transfer/proton-coupled electron transfer or sequential proton loss electron transfer mechanisms are plausible to explain the radical chain breaking properties of phenolic betalains in water. Furthermore, mesomeric effects are responsible for the stabilization of the resulting radical phenolic betalains. These findings are useful for the design of biocompatible antioxidants and for the development of novel additives for functional foods and cosmetics with high antioxidant potential.