Critical Factors of Vanillin Assay for Catechins and Proanthocyanidins

Several parameters mostly affecting the precision and accuracy of vanillin assay were reexamined and optimized. The reexamination was performed both by vanillin reaction with catechins and by vanillin reaction with purified proanthocyanidins. In addition to the acid nature and concentration, the rea...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1998-10, Vol.46 (10), p.4267-4274
Main Authors: Sun, Baoshan, Ricardo-da-Silva, Jorge M, Spranger, Isabel
Format: Article
Language:English
Subjects:
ANTHOCYANIDINE
ANTHOCYANIDINS
ANTOCIANIDINAS
Biological and medical sciences
EXPERIMENTACION
EXPERIMENTATION
FLAVANOLS
FLAVONOIDE
FLAVONOIDES
FLAVONOIDS
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
General pharmacology
Medical sciences
Methods of analysis, processing and quality control, regulation, standards
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
VANILLIN
VANILLINA
VANILLINE
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Summary:Several parameters mostly affecting the precision and accuracy of vanillin assay were reexamined and optimized. The reexamination was performed both by vanillin reaction with catechins and by vanillin reaction with purified proanthocyanidins. In addition to the acid nature and concentration, the reaction time, the temperature, and the vanillin concentration, other factors such as the water content, the presence of interfering substances, and the standard utilized, for both vanillin reaction with catechins and vanillin reaction with proanthocyanidins, were also important. However, the kinetics of the two types of reactions were markedly different. For estimating accurately catechins or proanthocyanidins that exist simultaneously in plant tissues, it is necessary to preliminarily separate them from each other. Keywords: Catechins; proanthocyanidins; vanillin assay
ISSN:0021-8561
1520-5118
DOI:10.1021/jf980366j