Fractionation of apple procyanidins according to their degree of polymerization by normal-phase high-performance liquid chromatography

Yanagida, Akio; Kanda, Tomomasa; Takahashi, Tomoya; Kamimura, Ayako; Hamazono, Takako; Honda, Shinkichi

doi:10.1016/s0021-9673(00)00614-2

Cited by 64 publications

(48 citation statements)

References 25 publications

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“…39) In contrast, the profile of Jatoba procyanidins was extremely simple. Furthermore, the interflavanyl linkage was exclusively B-type; an A-type linkage resists thiolysis to give dimeric derivatives 16,18) which were not detected. Thus, the procyanidins derived from Jatoba bark were composed only of EC, without gallate esters, and their interflavanyl linkage was B-type (4 !…”

Section: Jatoba Bark Was Composed Only Of Ec and The Interflavanyl LImentioning

confidence: 95%

“…13,15) Yanagida et al have recently reported the separation of (epi)catechins and procyanidins in apple, ranging from dimers to pentamers, according to the degree of polymerization, using a hexane-acetone mixture as the mobile phase. 16) This solvent system can be easily applied to preparative chromatography. However, the resolution achievable with this method was limited to the separation of procyanidin polymers with a molecular weight corresponding to less than the hexamers.…”

mentioning

confidence: 99%

“…The mDP value is generally determined by an analysis with normal-phase HPLC, [16][17][18][19][20] size-exclusion chromatography 14,[21][22][23] or thiolysis. 24,25) Thiolysis methods generally involve acid-catalyzed cleavage of the interflavanyl linkage of procyanidins in the presence of such a nucleophile reagent as toluene--thiol or phloroglucinol.…”

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confidence: 99%

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High-Performance Liquid Chromatographic Purification of Oligomeric Procyanidins, Trimers up to Nonamers, Derived from the Bark of Jatoba (Hymenaea courbaril)

Sasaki

Matsukura

Shijima

et al. 2009

Bioscience, Biotechnology, and Biochemistry

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Section: Jatoba Bark Was Composed Only Of Ec and The Interflavanyl LImentioning

confidence: 95%

mentioning

confidence: 99%

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High-Performance Liquid Chromatographic Purification of Oligomeric Procyanidins, Trimers up to Nonamers, Derived from the Bark of Jatoba (Hymenaea courbaril)

Sasaki

Matsukura

Shijima

et al. 2009

Bioscience, Biotechnology, and Biochemistry

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“…The source material is an apple polyphenol extract produced from an unripe apple, which mainly contains apple procyanigine making up 63 percent of its content . Approximately, apple polyphenols also contain 12 percent of catechins, 11 percent of phenolcarboxylic acids, 6 percent of chalcones [17][18][19] . While no apple polyphenol was administered in the control sample, all other nutritional components of the sample were substantially equal to those found in the test sample so that the effect of the apple polyphenols, if any, could be exclusively observed.…”

Section: Test Beverage Samplesmentioning

confidence: 99%

Evaluation of Safety of Excessive Intake and Efficacy of Long-term Intake of Beverages Containing Apple Polyphenols

et al. 2010

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In the present study, a randomized, double-blind, placebo-controlled study was performed to evaluate the safety of an excessive intake and the effi cacy of a long-term intake of polyphenols derived from apples for moderately underweight to moderately obese subjects (long-term intake: 94 subjects; excessive intake: 30 subjects). For each trial, the subjects were divided into the following two groups: a group that drank beverages with apple polyphenols (600 mg) (hereinafter referred to as the apple group) and a group that drank beverages without apple polyphenols (hereinafter referred to as the placebo group). For the long-term intake trial, the subjects were given a regular amount of the beverage (340 g) each day for 12 weeks. For the excessive intake trial, the subjects were given three times the regular amount of the beverage each day for 4 weeks. It is noteworthy that the visceral fat area (VFA) of subjects in the apple group for the long-term intake trial had decreased signifi cantly by the 8-and 12-week marks (week 8: p < 0.05; week 12: p < 0.01) compared to the baseline (week 0). The degree of change in VFA experienced by subjects in the apple group compared to those in the placebo group was signifi cantly lower by the 8-and 12-week marks (p < 0.01). Stratifi ed analysis indicated that the VFA of subjects in the apple group that started with a high VFA (VFA > or = 100 cm 2 ) had decreased signifi cantly by the 8-and 12-week marks compared to the baseline (week 8: p < 0.05; week 12: p < 0.01). However, no signifi cant change in the VFA of subjects in the apple group that started with a normal VFA (VFA < 100 cm 2 ) was exhibited by the 8-and 12-week marks. No clinical problems arose in the blood examinations or physical examinations for the long-term intake trial or the excessive intake trial. No adverse reaction was observed in either trial. These results demonstrated the effi cacy and the safety of the beverage with apple polyphenols.

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“…Fluorescence detection (excitation 276 and emission 316 nm) offers increased sensitivity and selectivity to procyanidins but not for prodelphinidins and gallic acid esters. RP C18 columns have been used to fractionate monomers to trimers in the Spanish diet (de Pascual-Teresa et al 2000) to trimers in apple (Yanagida et al 2000), to tetramers in wine (Carando et al 1999) and grape seed (Fuleki 1997, Peng et al 2001. Proanthocyanidin oligomers do separate based on their degree of polymerization (monomers through tetramers) and as individual compounds however, order of elution is not in accordance with molecular size.…”

Section: Hplc and Hplc -Ms-proanthocyanidinsmentioning

confidence: 99%

Identification and Quantitation of Flavanols and Proanthocyanidins in Foods: How Good are the Datas?

Kelm¹,

Hammerstone²,

Schmitz

2005

Journal of Immunology Research

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Evidence suggesting that dietary polyphenols, flavanols, and proanthocyanidins in particular offer significant cardiovascular health benefits is rapidly increasing. Accordingly, reliable and accurate methods are needed to provide qualitative and quantitative food composition data necessary for high quality epidemiological and clinical research. Measurements for flavonoids and proanthocyanidins have employed a range of analytical techniques, with various colorimetric assays still being popular for estimating total polyphenolic content in foods and other biological samples despite advances made with more sophisticated analyses. More crudely, estimations of polyphenol content as well as antioxidant activity are also reported with values relating to radical scavenging activity. High-performance liquid chromatography (HPLC) is the method of choice for quantitative analysis of individual polyphenols such as flavanols and proanthocyanidins. Qualitative information regarding proanthocyanidin structure has been determined by chemical methods such as thiolysis and by HPLC -mass spectrometry (MS) techniques at present. The lack of appropriate standards is the single most important factor that limits the aforementioned analyses. However, with ever expanding research in the arena of flavanols, proanthocyanidins, and health and the importance of their future inclusion in food composition databases, the need for standards becomes more critical. At present, sufficiently well-characterized standard material is available for selective flavanols and proanthocyanidins, and construction of at least a limited food composition database is feasible.

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Fractionation of apple procyanidins according to their degree of polymerization by normal-phase high-performance liquid chromatography

Cited by 64 publications

References 25 publications

High-Performance Liquid Chromatographic Purification of Oligomeric Procyanidins, Trimers up to Nonamers, Derived from the Bark of Jatoba (Hymenaea courbaril)

High-Performance Liquid Chromatographic Purification of Oligomeric Procyanidins, Trimers up to Nonamers, Derived from the Bark of Jatoba (Hymenaea courbaril)

Evaluation of Safety of Excessive Intake and Efficacy of Long-term Intake of Beverages Containing Apple Polyphenols

Identification and Quantitation of Flavanols and Proanthocyanidins in Foods: How Good are the Datas?

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