High-Performance Liquid Chromatography/Mass Spectrometry Analysis of Proanthocyanidins in Foods and Beverages
- 24 August 1999
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 47 (9) , 3693-3701
- https://doi.org/10.1021/jf9813642
Abstract
Monomeric and oligomeric proanthocyanidins present in a range of plant-derived foods and beverages were separated by degree of polymerization and identified using a modified normal-phase high-performance liquid chromatography (HPLC) method coupled with on-line mass spectrometry (MS) analysis using an atmospheric pressure ionization electrospray chamber. In addition, ultraviolet (UV) and fluorescence detection were used to monitor the separation of proanthocyanidins, with fluorescence detection demonstrating both increased sensitivity and the ability to reduce interfering signals from other components present in the food and beverage matrices as compared to UV detection. This qualitative study demonstrates the ability of this HPLC/MS technique to separate singly and doubly linked procyanidins, prodelphinidins, and copolymer oligomers, including their galloylated derivatives, present in a range of food and beverage samples. Keywords: Procyanidin; prodelphinidin; A-type; HPLC/MSKeywords
This publication has 22 references indexed in Scilit:
- Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass SpectrometryJournal of Agricultural and Food Chemistry, 1999
- Taxonomic Classification Helps Identify Flavonoid-Containing Foods on a Semiquantitative Food Frequency QuestionnaireJournal of the American Dietetic Association, 1998
- Differential Effects of Small and Large Molecular Weight Wine Phytochemicals on Endothelial Cell Eicosanoid ReleaseJournal of Agricultural and Food Chemistry, 1998
- Characterization of (+)-Catechin−Acetaldehyde Polymers: A Model for Colloidal State of Wine PolyphenolsJournal of Agricultural and Food Chemistry, 1997
- IDENTIFICATION OF PROANTHOCYANIDINS IN BEER AND THEIR DIRECT MEASUREMENT WITH A DUAL ELECTRODE ELECTROCHEMICAL DETECTORJournal of the Institute of Brewing, 1994
- Oligomeric and polymeric procyanidins from grape seedsPhytochemistry, 1994
- A comparison of the hplc, mass spectra, and acid degradation of theafulvins from black tea and proanthocyanidin polymers from wine and ciderJournal of the Science of Food and Agriculture, 1994
- Characterization of procyanidins of Vitis vinifera variety Tinta del Pais grape seedsJournal of Agricultural and Food Chemistry, 1992
- Fractionation and HPLC determination of grape phenolicsJournal of Agricultural and Food Chemistry, 1987
- Condensed tannins: (4.beta..fwdarw.8;2.beta..fwdarw.O.fwdarw.7)-linked procyanidins in Arachis hypogea LJournal of Agricultural and Food Chemistry, 1986