Procyanidins from Averrhoa bilimbi fruits and leaves

被引：15

作者：

Ramsay, A. ^{[1
]}

Mueller-Harvey, I. ^{[1
]}

机构：

[1] Univ Reading, Sch Agr Policy & Dev, Chem & Biochem Lab, 1 Earley Gate,POB 236, Reading RG6 6AT, Berks, England

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2016年 / 47卷

关键词：

Averrhoa bilimbi; Cucumber tree; Food analysis; Proanthocyanidins; Condensed tannins; Gel NMR; Thiolysis; Benzyl mercaptan; CONDENSED TANNINS; DIMERS;

D O I：

10.1016/j.jfca.2015.12.004

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Proanthocyanidins from Averrhoa bilimbi fruits and leaves were analysed by thiolysis with benzyl mercaptan and high performance liquid chromatography-mass spectrometry and consisted of pure B type procyanidins. These tannins consisted of almost pure homopolymers, with epicatechin accounting for most of the monomeric subunits in fruits (97%) and leaves (99%). Leaves contained more procyanidins (4.5 vs 2.2 g/100 g dry weight) with a higher mean degree of polymerisation (9 vs 6) than fruits. This study thus contributes information on the proanthocyanidins of a traditional food that can make an important contribution to the intake of compounds with antioxidant and health benefits. The fruits are prized for culinary purposes and the leaves are used in traditional medicine. (C) 2015 Elsevier Inc. All rights reserved.

引用

页码：16 / 20

页数：5

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