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Procyanidins are the most abundant polyphenols in dessert apples at maturity
- Source :
- CIÊNCIAVITAE, HAL, LWT-Food Science and Technology, LWT-Food Science and Technology, Elsevier, 2002, pp.289-291
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Abstract
- Direct thiolysis of crude plant materials and HPLC analysis of the reaction media were used to quantify and to characterise procyanidins (condensed tanins) and other main polyphenols of three dessert apple varieties. Results showed evidence of the large predominance of the procyanidin class in the polyphenolic composition of dessert apple skin and flesh. The structure of procyanidins was wholly homogeneous with (-)-epicatechin representing more than 95% of the constitutive flavan-3-ol units and with average degrees of polymerisation in the 5–7 range.
- Subjects :
- Antioxidant
030309 nutrition & dietetics
medicine.medical_treatment
THIOLYSIS
03 medical and health sciences
chemistry.chemical_compound
0404 agricultural biotechnology
REVERSED-PHASE HPLC
[SDV.IDA]Life Sciences [q-bio]/Food engineering
medicine
POLYPHENOL
Food science
ComputingMilieux_MISCELLANEOUS
0303 health sciences
Chromatography
PROCYANIDIN
Chemistry
Flesh
Ripening
Catechin
04 agricultural and veterinary sciences
040401 food science
Proanthocyanidin
Thiolysis
Polyphenol
APPLE
Composition (visual arts)
Food Science
Subjects
Details
- ISSN :
- 00236438 and 10961127
- Database :
- OpenAIRE
- Journal :
- CIÊNCIAVITAE, HAL, LWT-Food Science and Technology, LWT-Food Science and Technology, Elsevier, 2002, pp.289-291
- Accession number :
- edsair.doi.dedup.....033ded8d6059dac249e2f3ae619e3e0e