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The phenolics of ciders: Oligomeric and polymeric procyanidins
Author(s) -
Lea Andrew G. H.
Publication year - 1978
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/jsfa.2740290511
Subject(s) - chemistry , tetramer , formic acid , acetone , proanthocyanidin , chromatography , mass spectrometry , toluene , degree of polymerization , organic chemistry , boiling point , polymerization , polymer , polyphenol , antioxidant , enzyme
Ciders contain a series of procyanidins up to at least a seven‐fold degree of polymerisation, and a procyanidin tetramer based on epicatechin has been isolated by counter‐current distribution between ethyl acetate and water. Due to the shortcomings of modern methylation and mass spectrometry procedures molecular weights were determined by elevation of boiling point. Other techniques include a complex formation with dimethylaminocinnamaldehyde, and silica (h.p.t.l.c.) in toluene‐acetone‐formic acid mixtures.