Procyanidins are the most abundant polyphenols in dessert apples at maturity

被引：108

作者：

Guyot, S ^{[1
]}

Le Bourvellee, C ^{[1
]}

Marnet, N ^{[1
]}

Drilleau, JF ^{[1
]}

机构：

[1] INRA, Unite Rech Cidricoles Biotransformat Fruits & Leg, F-35650 Le Rheu, France

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2002年 / 35卷 / 03期

关键词：

polyphenol; procyanidin; apple; thiolysis; reversed-phase HPLC;

D O I：

10.1006/fstl.2001.0843

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：289 / 291

页数：3

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