Proanthocyanidins in Common Food Products of Plant Origin
The contents of extractable and unextractable proanthocyanidins were determined in a large number of commercial food products of plant origin available in Finland. Proanthocyanidins were extracted with aqueous acetone−methanol and quantified by normal phase high-performance liquid chromatography (HP...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2009-09, Vol.57 (17), p.7899-7906 |
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| container_issue | 17 |
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| container_title | Journal of agricultural and food chemistry |
| container_volume | 57 |
| creator | Hellström, Jarkko K Törrönen, A. Riitta Mattila, Pirjo H |
| description | The contents of extractable and unextractable proanthocyanidins were determined in a large number of commercial food products of plant origin available in Finland. Proanthocyanidins were extracted with aqueous acetone−methanol and quantified by normal phase high-performance liquid chromatography (HPLC) according to their degree of polymerization. Unextractable proanthocyanidins were analyzed from the extraction residue by reversed phase HPLC after acid-catalyzed depolymerization as free flavan-3-ols (terminal units) and benzylthioethers (extension units). Proanthocyanidins were detected in 49 of 99 selected food items. The highest contents per fresh weight were determined in chokeberries, rose hips, and cocoa products. Berries and fruits were generally the best sources of proanthocyanidins, whereas most of the vegetables, roots, and cereals lacked them completely. Many of the samples contained a significant proportion of insoluble proanthocyanidins, which need to be quantified as well if total proanthocyanidins are studied. Considerable variation was observed in proanthocyanidin contents in berries, which requires further research. |
| doi_str_mv | 10.1021/jf901434d |
| format | Article |
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Berries and fruits were generally the best sources of proanthocyanidins, whereas most of the vegetables, roots, and cereals lacked them completely. Many of the samples contained a significant proportion of insoluble proanthocyanidins, which need to be quantified as well if total proanthocyanidins are studied. Considerable variation was observed in proanthocyanidin contents in berries, which requires further research.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf901434d</identifier><identifier>PMID: 19722709</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>Biological and medical sciences ; Chemical Composition of Foods/Feeds ; Chromatography, High Pressure Liquid ; Edible Grain - chemistry ; Finland ; Food industries ; Fruit - chemistry ; Fundamental and applied biological sciences. 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Berries and fruits were generally the best sources of proanthocyanidins, whereas most of the vegetables, roots, and cereals lacked them completely. Many of the samples contained a significant proportion of insoluble proanthocyanidins, which need to be quantified as well if total proanthocyanidins are studied. Considerable variation was observed in proanthocyanidin contents in berries, which requires further research.</description><subject>Biological and medical sciences</subject><subject>Chemical Composition of Foods/Feeds</subject><subject>Chromatography, High Pressure Liquid</subject><subject>Edible Grain - chemistry</subject><subject>Finland</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fundamental and applied biological sciences. 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Berries and fruits were generally the best sources of proanthocyanidins, whereas most of the vegetables, roots, and cereals lacked them completely. Many of the samples contained a significant proportion of insoluble proanthocyanidins, which need to be quantified as well if total proanthocyanidins are studied. Considerable variation was observed in proanthocyanidin contents in berries, which requires further research.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>19722709</pmid><doi>10.1021/jf901434d</doi><tpages>8</tpages></addata></record> |
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| subjects | Biological and medical sciences Chemical Composition of Foods/Feeds Chromatography, High Pressure Liquid Edible Grain - chemistry Finland Food industries Fruit - chemistry Fundamental and applied biological sciences. Psychology Plant Roots - chemistry Plants, Edible - chemistry Proanthocyanidins - analysis Vegetables - chemistry |
| title | Proanthocyanidins in Common Food Products of Plant Origin |
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