Analysis of Proanthocyanidins in Grape Seed Extracts, Health Foods and Grape Seed Oils
Author:
Affiliation:
1. Division of Food Chemistry, National Institute of Health Sciences, Osaka Branch
Publisher
Pharmaceutical Society of Japan
Subject
Health, Toxicology and Mutagenesis,Toxicology
Link
https://www.jstage.jst.go.jp/article/jhs/49/1/49_1_45/_pdf
Reference20 articles.
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2. 2) Bartolomé, B., Hernández, T., Bengoechea, M. L., Quesada, C., Gómez-Cordovés, C. and Estrella, I. (1996) Determination of some structural features of procyanidins and related compounds by photodiode-array detection. J. Chromatogr. A., 723, 19-26.
3. 3) De Freitas, V. A. P., Glories, Y. and Laguerre, M. (1998) Incidence of molecular structure in oxidation of grape seed procyanidins. J. Agric. Food Chem., 46, 376-382.
4. 4) Lazarus, S. A., Adamson, G. E., Hammerstone, J. F. and Schmitz, H. H. (1999) High-performance liquid chromatography/mass spectrometry analysis of proanthocyanidins in foods and beverages. J. Agric. Food Chem., 47, 3693-3701.
5. 5) Peng, Z., Hayasaka, Y., Iland, P. G., Sefton, M., Ho, P. and Waters, E. J. (2001) Quantitative analysis of polymeric procyanidins (tannins) from grape (Vitis vinifera) seeds by reverse phase high-performance liquid chromatography. J. Agric. Food Chem., 49, 26-31.
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