Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography

Food Chemistry

Volumn 179, Issue , 2015, Pages 278-289

  Esatbeyoglu, Tuba ^a   Wray, Victor ^b   Winterhalter, Peter ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

^b HELMHOLTZ CENTRE FOR INFECTION RESEARCH   (Germany)

Author keywords

Cocoa (Theobroma cacao L.); Countercurrent chromatography; Isolation; NMR spectroscopy; Procyanidins; Semisynthesis

Indexed keywords

COCOA; FLAVONOIDS; LIQUID CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY;

COUNTERCURRENT CHROMATOGRAPHY; ISOLATION; PROCYANIDINS; SEMISYNTHESIS; THEOBROMA CACAO;

CHROMATOGRAPHY;

CATECHIN; CINNAMTANNIN A2; CINNAMTANNIN A3; DIMER; FLAVANOID; NUCLEOPHILE; POLYMER; PROCYANIDIN B1; PROCYANIDIN DERIVATIVE; TETRAMER; UNCLASSIFIED DRUG; BIFLAVONOID; PLANT EXTRACT; PROANTHOCYANIDIN; PROCYANIDIN;

ANALYTIC METHOD; ARTICLE; BEAN; CACAO; CHEMICAL STRUCTURE; COUNTER CURRENT CHROMATOGRAPHY; HIGH SPEED COUNTERCURRENT CHROMATOGRAPHY; ISOLATION PROCEDURE; LOW SPEED ROTATORY COUNTERCURRENT CHROMATOGRAPHY; NONHUMAN; NUCLEAR OVERHAUSER EFFECT; PROTON NUCLEAR MAGNETIC RESONANCE; SYNTHESIS; CHEMISTRY; CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROCEDURES;

HELICODISCUS BONAMICUS; THEOBROMA CACAO;

BIFLAVONOIDS; CACAO; CATECHIN; CHROMATOGRAPHY; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR STRUCTURE; PLANT EXTRACTS; POLYMERS; PROANTHOCYANIDINS;

EID: 84922739246     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.130     Document Type: Article

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