HPLC Determination of Extractable and Unextractable Proanthocyanidins in Plant Materials
Author:
Affiliation:
1. Food Research, MTT Agrifood Research Finland, Myllytie 1, FI 31600, Jokioinen, Finland
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801336s
Reference47 articles.
1. Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation
2. Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption
3. Extractable and non-extractable proanthocyanidins in barks
4. Differentiation of proanthocyanidin tannins from seeds, skins and stems of grapes (Vitis vinifera) and heartwood of Quebracho (Schinopsis balansae) by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and thioacidolysis/liquid chromatography/electrospray ionization mass spectrometry
5. Flavan-3-ol compositional changes in grape berries (Vitis vinifera L. cv Cabernet Franc) before veraison, using two complementary analytical approaches, HPLC reversed phase and histochemistry
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