Isolation of Native Proanthocyanidins from Grapevine (Vitis vinifera) and Other Fruits in Aqueous Buffer.
J Agric Food Chem
; 65(13): 2895-2901, 2017 Apr 05.
Article
em En
| MEDLINE
| ID: mdl-28291348
ABSTRACT
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.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Extratos Vegetais
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Vitis
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Proantocianidinas
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Frutas
Idioma:
En
Ano de publicação:
2017
Tipo de documento:
Article