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Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation
Abstract
A normal-phase HPLC-MS/MS method was applied to screen for proanthocyanidins in 88 different kinds of foods. Thirty-nine foods were found to contain proanthocyanidins. These foods include 19 kinds of fruits, eight cereals/beans, seven nuts, two beverages, two spices, and one vegetable. Twenty-five kinds of foods were found to contain both oligomeric (DP </= 10) and polymeric proanthocyanidins (DP > 10), and the other 14 foods contained only oligomers. Procyanidins with B-type linkages were detected as the only components in 21 foods and also as principal components in the others. Propelargonidins were identified in pinto bean, raspberry, strawberry, and almond, etc. Plum, avocado, peanut, curry, and cinnamon were identified as potential sources of A-type proanthocyanidins in addition to cranberry. Thiolytic degradation and MS/MS analyses indicated that the A-type linkages are present as a terminal unit in plum or between the extension units in curry, cinnamon, and avocado, whereas A-type linkages exist at both positions in cranberry and peanut.
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Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption
Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D., Gebhardt, S., Gu, L., & Prior, R. L. (2004) · The Journal of Nutrition · doi:10.1093/jn/134.3.613 · Cited by 938
Self-citationMulti-targeted prevention and therapy of cancer by proanthocyanidins
Nandakumar, V., Singh, T., & Katiyar, S. K. (2008) · Cancer Letters · doi:10.1016/j.canlet.2008.03.049 · Cited by 330
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Vayalil, P. K. (2012) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.499824 · Cited by 323
Metadata
- Authors
- Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D., & Prior, R. L.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-11-08
- Volume
- 51
- Issue
- 25
- Pages
- 7513-7521
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2054550188
- Cited by
- 617
- References
- 1
- FWCI
- 5.89
- Type
- journal article
- Language
- en
- Open access
- closed
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- Gu, L., Kelm, M. A., Hammerstone, J. F., Beecher, G., Holden, J., Haytowitz, D., & Prior, R. L. (2003). Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf034815d
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