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Proanthocyanidin Content (proanthocyanidin + content)

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Chemistry	100%

Selected Abstracts

Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2010
António M Jordão
Abstract BACKGROUND: The main object of the present study was to investigate the different proanthocyanidin fraction (monomeric, oligomeric and polymeric fraction) contents, antioxidant capacity and scavenger activity of the most important and representative commercial sparkling wines available in Bairrada Portuguese Appellation of Origin. RESULTS: The white commercial sparkling wines tested had much less total phenolic, proanthocyanidin content, antioxidant capacity and scavenger activity than the sparkling red wines. For all white and red sparkling wines the polymeric fraction of proanthocyanidins was the most abundant fraction quantified. The antioxidant capacity was positively correlated with the different proanthocyanidin fractions studied. However, in general, higher correlations between total polyphenols, different proanthocyanidin fractions and antioxidant capacity were found only for red sparkling wines. CONCLUSION: The results confirm that Portuguese sparkling wines from Bairrada Appellation of Origin are good sources of antioxidants when compared with other wines elaborated from other grapes varieties and from other regions. At same time, good linear correlations between the levels of each different proanthocyanidin fractions and total polyphenols with antioxidant capacity were found for the commercial sparkling wines analysed. Copyright © 2010 Society of Chemical Industry [source]

PHENOLIC COMPOUND CONTENT, ANTIOXIDANT AND RADICAL-SCAVENGING PROPERTIES OF METHANOLIC EXTRACTS FROM THE SEED COAT OF CERTAIN THAI TAMARIND CULTIVARS

JOURNAL OF FOOD BIOCHEMISTRY, Issue 5 2010
MANEEWAN SUKSOMTIP
Methanolic extracts from the seed coats of five major tamarinds (Srichomphu, Sithong-nak, Sithong-bao, Priao-yak and Khanti) cultivated in Thailand were investigated for their content of phenolic compounds and their antioxidative properties. Antioxidative properties were evaluated by various different methods: scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical, anti-lipid peroxidation and reducing power assay. The phenolic compound contents were determined by spectrophotometric methods. Extract of Priao-yak with the highest tannin content showed the strongest reducing power, while extract of Khanti with the highest proanthocyanidin content revealed high scavenging ability on both DPPH and hydroxyl radicals. Stronger antioxidative activity measured by most assays was noted for the extract of Sithong-bao with a high content of total phenols, proanthocyanidin and tannins. The results suggest that specific phenolic constituents in the extract could be responsible for the different antioxidant properties observed in different cultivars. Furthermore, seed coat extract of Sithong-bao may be a potential source of natural antioxidant to be developed into nutraceuticals. PRACTICAL APPLICATIONS Components of Tamarindus indica L., a tree indigenous to India and South-East Asia, have long been used as a spice, food component and traditional medicine. According To traditional medicine, the tamarind pulp is used as a digestive, carminative, laxative, expectorant and blood tonic; the seeds are used as an anthelmintic, antidiarrheal and emetic. In addition, the seed coat is used to treat burns and aid wound healing as well as as an antidysenteric. Recent studies have demonstrated polyphenolic constituents with more potent antioxidant and anti-inflammatory activities of T. indica seed coat extract. Therefore, seed coat extracts of T. indica have economic potential for development into health promotion products as well as natural preservatives to increase the shelf life of food by preventing lipid peroxidation. [source]

Proanthocyanidin content, antioxidant capacity and scavenger activity of Portuguese sparkling wines (Bairrada Appellation of Origin)

Selected bioactivities of Vaccinium berries and other fruit crops in relation to their phenolic contents

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 12 2007
Wilhelmina Kalt
Abstract Antioxidant activity, urinary tract protective activity, and cardioprotective anti-platelet effects are among the bioactivities associated with dietary phenolics. These bioactivities were measured in vitro in fruit extracts from seven Vaccinium species and five non- Vaccinium species to determine their relationship to total phenolic content and to anthocyanin and proanthocyanidin content. Berries belonging to the genus Vaccinium were particularly high in antioxidant activity and urinary tract protective anti-adhesion activity, while anti-platelet activity varied among species. There was a positive relationship between antioxidant activity (using the oxygen radical absorbing capacity (ORAC) assay) and both the total phenolic (R2 = 0.76) and anthocyanin content (R2 = 0.43) of the fruit, although there was no relationship between ORAC and proanthocyanidin content. There were no relationships between anti-adhesion activity and total phenolic content, anthocyanin content, or proanthocyanidin content. Likewise, no relationships were observed between anti-platelet activity and total phenolic content, anthocyanin content, or proanthocyanidin content. These results suggest that while antioxidant properties are characteristic of all fruit phenolics, in vitro anti-adhesion and anti-platelet bioactivities may be due to less abundant phenolic subgroups. Copyright © 2007 Crown in the right of Canada and Society of Chemical Industry [source]

Quantitative analysis of polymeric proanthocyanidins in birch leaves with normal-phase HPLC

PHYTOCHEMICAL ANALYSIS, Issue 3 2006
Maarit Karonen
Abstract The proanthocyanidin composition and content in the leaves of nine birch species (Betula albosinensis, B. ermanii, B. maximowicziana, B. nana, B. papyrifera, B. pendula, B. platyphylla, B. pubescens, and B. pubescens ssp. czerepanovii) were studied with different methods including colorimetric assay, HPLC coupled with PAD or ESI/MS and NMR. Total proanthocyanidin content was determined using the acid butanol assay. A normal phase-HPLC method was applied for the analysis of polymeric proanthocyanidins. The content of polymeric proanthocyanidins was estimated from a late eluting peak in the chromatogram. With this HPLC method, quantitative analysis of polymeric proanthocyanidins could be performed directly from leaf extracts: no additional purification or preparation steps were required. It was shown that birch leaves contained mainly polymeric proanthocyanidins with a degree of polymerisation greater than 10. Total proanthocyanidin content (expressed as dry weight) was found to vary from 44 mg/g (B. papyrifera) to 145 mg/g (B. nana), and polymeric proanthocyanidin content from 39 mg/g (B. pendula) to 119 mg/g (B. nana). Copyright © 2006 John Wiley & Sons, Ltd. [source]