The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Thiolysis−HPLC Characterization of Apple Procyanidins Covering a Large Range of Polymerization States
Abstract
Procyanidins from the cortex of two cider apple varieties (Malus domestica; Kermerrien and Avrolles) were extracted by solvents. After a solid-phase extraction step, they were fractionated by normal- or reversed-phase HPLC at the semipreparative scale to obtain a series of purified fractions covering a wide range of polymerization states. Freeze-dried fractions were characterized by reversed-phase HPLC following thiolysis. Elution on normal-phase HPLC gave oligomeric procyanidins fractions with (average degree of polymerization) values varying from 2 to 8, whereas polymeric fractions ( values varying from 7 to 190) were obtained by reversed-phase HPLC. Constitutive units were mainly (-)-epicatechin with a proportion above 95% for all fractions. Thiolysis yields were wholly homogeneous with an average value of 75%, which indicates that the efficiency of the reaction did not depend on the polymerization state of the procyanidin fractions.
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Hammerstone, J. F., Lazarus, S. A., Mitchell, A. E., Rucker, R., & Schmitz, H. H. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980760h · Cited by 455
Cited by
Polyphenols: Extraction Methods, Antioxidative Action, Bioavailability and Anticarcinogenic Effects
Brglez Mojzer, E., Knez Hrnčič, M., Škerget, M., Knez, Ž., & Bren, U. (2016) · Molecules · doi:10.3390/molecules21070901 · Cited by 1,096
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
Le Bourvellec, C., & Renard, C. M. G. C. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.499808 · Cited by 853
Flavonoids as natural phenolic compounds and their role in therapeutics: an overview
Mutha, R. E., Tatiya, A. U., & Surana, S. J. (2021) · Future Journal of Pharmaceutical Sciences · doi:10.1186/s43094-020-00161-8 · Cited by 626
The mouth‐feel properties of grape and apple proanthocyanidins in a wine‐like medium
Vidal, S., Francis, L., Guyot, S., Marnet, N., Kwiatkowski, M., Gawel, R., Cheynier, V., & Waters, E. J. (2003) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1394 · Cited by 508
Self-citationGu, L., Kelm, M., Hammerstone, J. F., Beecher, G., Cunningham, D., Vannozzi, S., & Prior, R. L. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020214v · Cited by 417
Metadata
- Authors
- Guyot, S., Marnet, N., & Drilleau, J.-F.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-12-06
- Volume
- 49
- Issue
- 1
- Pages
- 14-20
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2067308358
- Cited by
- 248
- References
- 2
- FWCI
- 3.34
- Type
- journal article
- Language
- en
- Open access
- closed
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