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

Kelm, Mark A.; Hammerstone, John F.; Schmitz, Harold H.

doi:10.1080/10446670410001722177

Cited by 32 publications

(24 citation statements)

References 52 publications

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“…In this study and previous finding report are compared that acetone extraction method utilizes an aqueous acetone system to extract tannic acid from cranberries. Acetone was preferred over other extraction solvent systems i.e., methanol due to its ability to solubilise tannic acid containing material that is insoluble in methanol [24].…”

Section: Quantitative Analysis Of Phenolic Compounds In Processed Cramentioning

confidence: 99%

Identification of Phenolic Compounds in Processed Cranberries by HPLC Method

Biswas¹

2013

J Nutr Food Sci

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Cranberries contain significant amounts of flavonoids and polyphenolic compounds that provide health benefits including antioxidants functions, protection against cardiovascular diseases and anti-adhesive properties that help to prevent urinary tract infections and stomach ulcers. In this study, phenolic compounds in different cranberry products were extracted using methanol and acetone. The phenolic extracts were then analysed using high performance liquid chromatography (HPLC). The results showed that the different cranberry products had different phenolic types (including tannic acid, (+) catechin, (-) epicatechin, procyanidin A2 and p-coumaric acid) in different amounts. Moreover, the results varied depending on the extraction methods. Generally, the methanol extracts had higher total phenolic in comparison to acetone extracts of all the different cranberry products studied. For methanol extraction, frozen cranberry had the highest total phenolic content (616.65 ± 0.14 mg/g), followed by sauces (360.80 ± 0.09 mg/g), then 17% juices (237.84 ± 0.03 mg/ml) and lastly, dry cranberry (142.13 ± 0.05 mg/g). However, for acetone extraction, the total phenolic content were in the order: frozen (609.92 ± 0.12 mg/g) > 17% juices (269.27 ± 0.06 mg/ml) > sauce (94.03 ± 0.06 mg/g) > dry cranberry (0.57 ± 0.01 mg/g). The results of the present study showed that methanol serves as a better solvent than acetone for extracting phenolic compounds for both qualitative and quantitative HPLC analysis of phenolic compounds in cranberry products.

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Section: Quantitative Analysis Of Phenolic Compounds In Processed Cramentioning

confidence: 99%

Identification of Phenolic Compounds in Processed Cranberries by HPLC Method

Biswas¹

2013

J Nutr Food Sci

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“…Elution is based on the analytes ability to interact with the column which is determined by polarity. Various modes of HPLC are available, however reverse-phase HPLC is most commonly used with flavonoid compounds 110,111 . Reverse-phase HPLC uses a hydrophobic stationary phase or column, and a hydrophilic mobile phase.…”

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confidence: 99%

“…Unlike reverse-phase, normal-phase HPLC uses an organic mobile phase and rather than separating specific PC compounds, it elutes PCs of the same DP 110,112 . While this is an efficient method, it is unfavorable with highly polymerized samples.…”

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confidence: 99%

Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding

Dorenkott

Griffin

Goodrich

et al. 2014

J. Agric. Food Chem.

134

102

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Cocoa is a major source of these flavanols. However, research on the potential anti-obesity and anti-diabetic health benefits of cocoa flavanols is lacking in the literature. Furthermore, the effect that the size of these flavanols has on the extent of its beneficial properties is also unclear. The objective of this study was to evaluate the dietary effects of cocoa flavanols on the onset of obesity, insulin resistance and impaired glucose tolerance and to determine the impact that the size of these compounds has on the magnitude of this effect. Cocoa extract was fractionated into a monomer-, an oligomer-, and a polymer-rich fraction. Six groups (n=9) of C57BL/6J mice were fed either a control low-fat diet, a control high-fat diet, or a high-fat diet supplemented with 25 mg/kg*BW of cocoa extract or one of the three cocoa fractions. After 12 weeks on these diets, the oligomer-rich fraction proved to be most effective in preventing weight gain, fat mass accumulation, elevated fasting blood glucose and impaired glucose tolerance in diet-induced obese mice. This is the first long-term feeding study to examine the relative activities of cocoa constituents on diet-induced obesity and insulin resistance.iii Acknowledgements

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“…[1][2][3][4][5][6] Many studies have established an inverse relationship between diets high in plant foods, such as spices and risk for disease. [7][8][9][10][11][12][13] Epidemiological data has consistently supported the health-promoting benefits associated with dietary spice intake. Spices are naturally rich sources of a diverse range of phytochemicals including low molecular weight polyphenolics, flavonoids, carotenoids and anthocyanins.…”

Section: Introductionmentioning

confidence: 95%

Dietary supplementation with two Zingiberaceae spices ginger and turmeric modulates innate immunity parameters in Lumbricus terrestris

Vattem¹,

Lester²,

DeLeon³

et al. 2012

J Nat Pharm

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Introduction: Zingiberaceae spices are important in diet and are well known for their health promoting effects. However, their effect on modulation of innate immunity is not very well understood. Objective: The effect of two dietary Zingiberaceae spices (ginger and turmeric) on innate immunological parameters was investigated in Lumbricus terrestris. Materials and Methods: Animals fed ad libitum on Lumbricus growth medium supplemented with 0.1% (w/v) and 0.5% (w/v) of spices for 6 days. Relative fold changes in total coelomic cell counts, coelomic cell viability and relative neutrophil-like cell counts were determined in response to spice treatment. Fold changes in nitric oxide, phagocytic activity (PA) and respiratory burst index (RBI) were determined in response to spice treatment relative to control. Effect of spices on suppression of immunological functions in response to treatment with cyclophosphamide (50 mg/ kg-BW) was also evaluated. Results: Our results indicate that dietary supplementation of Zingiberaceae spices significantly increased the coelomcyte number, viability and their differentiation into neutrophil-like cells. An increase in coelomic fluid nitric oxide level in response to dietary supplementation with ginger and turmeric, may explain these effects. Spice treatments also resulted in coelomcytes that had significantly higher PA relative to control. Surprisingly, the RBI increased nonexponentially in response to spice treatments suggesting a potential enhancement in pathogen recognition and antioxidant defenses. Moreover, cotreatment with spices abrogated immunosuppressive effects of CP in L. terrestris and improved immunological functions. Conclusion: Zingiberaceae spices may have beneficial immunomodulatory properties with potential applications in wound healing, antibiotic and cancer chemotherapy.

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

Cited by 32 publications

References 52 publications

Identification of Phenolic Compounds in Processed Cranberries by HPLC Method

Identification of Phenolic Compounds in Processed Cranberries by HPLC Method

Oligomeric Cocoa Procyanidins Possess Enhanced Bioactivity Compared to Monomeric and Polymeric Cocoa Procyanidins for Preventing the Development of Obesity, Insulin Resistance, and Impaired Glucose Tolerance during High-Fat Feeding

Dietary supplementation with two Zingiberaceae spices ginger and turmeric modulates innate immunity parameters in Lumbricus terrestris

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