The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin
TLDR
In this article, a standard method of analysis of proanthocyanidins based on use of an n-BuOH-HCl-FeIII mixture is given, and the ratio of absorbance maxima of the cyanidin (550 nm) produced to that near 280 nm for the original procyanidin polymer solution was ∼ 3.5.About:
This article is published in Phytochemistry.The article was published on 1985-12-23 and is currently open access. It has received 2074 citations till now. The article focuses on the topics: Cyanidin & Anthocyanidin.read more
Citations
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Plant phenolics: extraction, analysis and their antioxidant and anticancer properties.
Jin Dai,Russell J. Mumper +1 more
TL;DR: The anticancer effects of phenolics in-vitro and in- vivo animal models are viewed, including recent human intervention studies, and possible mechanisms of action involving antioxidant and pro-oxidant activity as well as interference with cellular functions are discussed.
Journal ArticleDOI
Extraction and analysis of phenolics in food
Marian Naczk,Fereidoon Shahidi +1 more
TL;DR: This paper provides a summary of background information and methodologies used for the analysis of phenolics in foods and nutraceuticals.
Book
Phenolics in food and nutraceuticals
Fereidoon Shahidi,Marian Naczk +1 more
TL;DR: Phenolics in Food and Nutraceuticals as mentioned in this paper is the first single-source compendium of essential information concerning food phenolics, which reports the classification and nomenclature of phenolics and their occurrence in food and nutraceuticals.
Journal ArticleDOI
Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis
Marian Naczk,Fereidoon Shahidi +1 more
TL;DR: This overview provides a cursory account of the source, extraction and analysis of phenolics in fruits, vegetables and cereals.
Journal ArticleDOI
Proanthocyanidins and tannin-like compounds – nature, occurrence, dietary intake and effects on nutrition and health
TL;DR: Proanthocyanidins (syn condensed tannins) are complex flavonoid polymers naturally present in cereals, legume seeds and particularly abundant in some fruits and fruit juices as mentioned in this paper.
References
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The phenolic constituents of Prunus domestica. I.—The quantitative analysis of phenolic constituents
T. Swain,W. E. Hillis +1 more
TL;DR: In this paper, methods for quantitative analysis of anthocyanins, leuco-anthocyanin, flavanols, and total phenols in plant tissue extracts are described.
Journal ArticleDOI
Changes in tannins in ripening fruits
Judith L. Goldstein,T. Swain +1 more
TL;DR: It is concluded that loss of astringency, which occurs on ripening, is most probably connected with increased polymerization of tannins.
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Haemanalysis of tannins: The concept of relative astringency
TL;DR: In this article, the relative astringency of tannins is determined by their reaction with the proteins of haemolysed blood and calorimetric determination of residual haemoglobin.
Journal ArticleDOI
Leuco-anthocyanins. 1. Detection and identification of anthocyanidins formed from leuco-anthocyanins in plant tissues
TL;DR: Krebs, H. H., Potter, V. R., Goldman, A., Shipley, E. & Meyer, R. G. (1953).
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Occurrence of an unusual leucoanthocyanidin and absence of proanthocyanidins in sorghum leaves
TL;DR: Leaf tissue analysis of 47 sorghum lines after washing out interfering pigments did not show the presence of tannins, and polyvinylpyrrolidone-binding material with properties corresponding to monomeric flavan-4-ol was identified as apiforol.