Isolation of Native Proanthocyanidins from Grapevine (Vitis vinifera) and Other Fruits in Aqueous Buffer

Journal of Agricultural and Food Chemistry

Volumn 65, Issue 13, 2017, Pages 2895-2901

  Brillouet, Jean Marc ^a   Fulcrand, Hélène ^a   Carrillo, Stéphanie ^a   Rouméas, Laurent ^a   Romieu, Charles ^b  

^a MONTPELLIER SUPAGRO   (France)

^b CIRAD   (France)

Author keywords

apparent number degree of polymerization; apparent number molecular weight; ascorbic acid; grapevine fruit; oxidation artifact; pericarp; proanthocyanidins; Triton X 100; Vitis vinifera L.

Indexed keywords

ACETONE; ASCORBIC ACID; FRUITS; ORGANIC ACIDS; OXIDATION; POLYMERIZATION; TANNINS;

DEGREE OF POLYMERIZATION; PERICARP; PROANTHOCYANIDINS; TRITON X-100; VITIS VINIFERA L;

FLAVONOIDS;

PLANT EXTRACT; PROANTHOCYANIDIN;

CHEMICAL STRUCTURE; CHEMISTRY; FRUIT; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; VITIS;

FRUIT; MASS SPECTROMETRY; MOLECULAR STRUCTURE; PLANT EXTRACTS; PROANTHOCYANIDINS; VITIS;

EID: 85017154014     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b05561     Document Type: Article

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