Improved procedure to determine non-extractable polymeric proanthocyanidins in plant foods

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 8, 2012, Pages 936-939

  Zurita, Javier ^a   Díaz Rubio, María Elena ^a   Saura Calixto, Fulgencio ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Condensed tannins; Extractable proanthocyanidins; Food polyphenols; Non extractable proanthocyanidins; Polymeric proanthocyanidins

Indexed keywords

BUTANOL; CHLORIDE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; FERRIC CHLORIDE; FERRIC ION; FUSED HETEROCYCLIC RINGS; PROANTHOCYANIDIN; XANTHYLIUM;

ARTICLE; CHEMISTRY; DRUG EFFECT; FOOD ANALYSIS; FRUIT; HEAT; HYDROLYSIS; METHODOLOGY; PH; PLANT; PLANT SEED; SOLUBILITY; SPECTROPHOTOMETRY;

BUTANOLS; CHLORIDES; FERRIC COMPOUNDS; FOOD ANALYSIS; FRUIT; HETEROCYCLIC COMPOUNDS, 3-RING; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; INDICATORS AND REAGENTS; PLANTS, EDIBLE; PROANTHOCYANIDINS; SEEDS; SOLUBILITY; SPECTROPHOTOMETRY;

EID: 84868656422     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.681634     Document Type: Article

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