Isolation of Native Proanthocyanidins from Grapevine (Vitis vinifera) and Other Fruits in Aqueous Buffer

Condensed tannins (also called proanthocyanidins) present in strategic tissues of fruits (outer pericarp and vascular bundles) were known as short polymers of flavan-3-ols. A pretreatment of the plant material (fruits from the grapevine, persimmon) with buffered ascorbic acid and Triton X-100 follow...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 2017-04, Vol.65 (13), p.2895-2901
Main Authors: Brillouet, Jean-Marc, Fulcrand, Hélène, Carrillo, Stéphanie, Rouméas, Laurent, Romieu, Charles
Format: Article
Language:English
Subjects:
Fruit - chemistry
Life Sciences
Mass Spectrometry
Molecular Structure
Plant Extracts - chemistry
Plant Extracts - isolation & purification
Proanthocyanidins - chemistry
Proanthocyanidins - isolation & purification
Vegetal Biology
Vitis - chemistry
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Condensed tannins (also called proanthocyanidins) present in strategic tissues of fruits (outer pericarp and vascular bundles) were known as short polymers of flavan-3-ols. A pretreatment of the plant material (fruits from the grapevine, persimmon) with buffered ascorbic acid and Triton X-100 followed by acetone extraction provided native white fully depolymerizable tannins. Tannins are usually extracted with aqueous solvents and further purified, although artifactual oxidations occur, altering their physicochemical characteristics. Compared to artifactually oxidized tannins prepared according to standard protocols, white tannins (also called leukotannins) exhibit a higher degree of polymerization and a far lower polydispersity.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.6b05561