Influence of Degree-of-Polymerization and Linkage on the Quantification of Proanthocyanidins using 4-Dimethylaminocinnamaldehyde (DMAC) Assay

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 11, 2016, Pages 2190-2199

  Wang, Yifei ^a   Singh, Ajay P ^a   Hurst, William J ^b   Glinski, Jan A ^c   Koo, Hyun ^d   Vorsa, Nicholi ^a,e  

^a RUTGERS UNIVERSITY   (United States)

^b The Hershey Company   (United States)

^c Planta Analytica LLC   (United States)

^d UNIVERSITY OF PENNSYLVANIA   (United States)

^e RUTGERS UNIVERSITY   (United States)

Author keywords

4 dimethylaminocinnamaldehyde; DMAC; proanthocyanidin; procyanidin; spectrophotometry

Indexed keywords

DIMERS; OLIGOMERS; POLYMERIZATION; SPECTROPHOTOMETRY;

4-DIMETHYLAMINOCINNAMALDEHYDE; DEGREE OF POLYMERIZATION; DIFFERENTIAL ABSORBANCE; DMAC; MOLAR ABSORPTION COEFFICIENT; PROANTHOCYANIDINS; PROCYANIDINS; SPECTROPHOTOMETRIC ASSAYS;

FLAVONOIDS;

4-DIMETHYLAMINOCINNAMALDEHYDE; CINNAMIC ACID DERIVATIVE; PLANT EXTRACT; PROANTHOCYANIDIN; SOLVENT;

CACAO; CHEMICAL STRUCTURE; CHEMISTRY; CRANBERRY; DIMERIZATION; FRUIT; POLYMERIZATION; PROCEDURES; SPECTROPHOTOMETRY;

CACAO; CINNAMATES; DIMERIZATION; FRUIT; MOLECULAR STRUCTURE; PLANT EXTRACTS; POLYMERIZATION; PROANTHOCYANIDINS; SOLVENTS; SPECTROPHOTOMETRY; VACCINIUM MACROCARPON;

EID: 84961944423     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b05408     Document Type: Article

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