“…The antioxidant activity of proanthocyanidins has been evaluated on the basis of their radical scavenging activity in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays, iron (II) chelating ability (ICA), and oxygen radical absorbance capacity (ORAC) [8]. As powerful antioxidant and antibacterial agents, these compounds are very useful as diet supplements, medicines, nutraceuticals, pharmaceuticals [10], pigments, and food additives to preserve food quality from deterioration and rancidity [1,2].…”