Premium
Isolation, characterisation and determination of biological activity of coffee proanthocyanidins
Author(s) -
de Colmenares Nélida González,
RamírezMartínez José R,
Aldana José O,
RamosNiño María E,
Clifford Michael N,
Pékerar Sara,
Méndez Bernardo
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199807)77:3<368::aid-jsfa52>3.0.co;2-v
Subject(s) - proanthocyanidin , coffea canephora , chemistry , coffea arabica , column chromatography , sephadex , food science , botany , coffea , biology , chromatography , polyphenol , biochemistry , antioxidant , enzyme
Two proanthocyanidin‐containing preparations were isolated from the pulp of ripe Coffea canephora coffee cherries. The preparations were partially purified by Sephadex LH‐20 column chromatography and characterised by means of infrared and 13 C NMR spectroscopy, and reactions with several functional group‐specific reagents. These proanthocyanidin‐rich extracts from coffee pulp, obtained also from coffee leaves, inhibit the germination in vitro of Hemileia vastatrix race 2 uredospores. Greater proanthocyanidin content was associated with greater potency, and the leaves of Coffea arabica , a coffee species susceptible to rust, contained less proanthocyanidins than the leaves of C canephora , a rust‐resistant coffee. © 1998 SCI.