Non-covalent interaction between procyanidins and apple cell wall material

Bourvellec, Carine Le; Guyot, Sylvain; Renard, Catherine M.G.C.

doi:10.1016/j.bbagen.2004.04.001

Cited by 223 publications

(312 citation statements)

References 47 publications

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“…This may indicate a comparatively low overall content of polymeric procyanidins in our material. In studies with apple pomace procyanidins were detected within the flesh, being a large part of the polymeric procyanidins tightly bounded to the cell wall polysaccharides [5,6]. After pressing, most of the released procyanidins remain in the pomace mainly composed of insoluble cell wall material, berry skins and kernels.…”

Section: Processing Effects On Polyphenolsmentioning

confidence: 99%

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

2012

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Chokeberries (Aronia melanocarpa) are nowadays believed to exhibit potential cardioprotective and antidiabetic effects principally due to their high content in bioactive phenolic compounds. The stability of the phenolic compounds was studied during different stages of a juice production line and a method for the valorization of pomace was evaluated. Samples were taken from a commercial juice production plant, extracted and analyzed for phenolic constituents and antioxidant potential. Prototypes of functional food ingredients were produced from the pomace by wet milling and micro-milling. Alongside juice processing, the contents of phenolic berry constituents did not vary to a great extent and the overall antioxidant activity increased by about 34%. A high quality juice and a by-product still rich in polyphenols resulted from the process. The phenolic compounds content and the overall antioxidant activity remained stable when milling and micro-milling the pomace. During coarse milling, extractability of total phenolic compounds increased significantly (40% to 50%). Nanosized materials with averaged particle sizes (x 50,0 ) of about 90 nm were obtained by micro-milling. These materials showed significantly enhanced extractability of total phenolic compounds (25%) and total phenolic acid (30%), as well as antioxidant activity (35%), with unchanged contents of total procyanidins and anthocyanins contents. OPEN ACCESSAgriculture 2012, 2 245

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Section: Processing Effects On Polyphenolsmentioning

confidence: 99%

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

2012

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“…Cheynier et al (1997) reported that proanthocyanidins with 4-6 linkages bound more readily to proteins than those with predominantly 4-8 linkages. However, other structural features such as proportion of catechin versus epicatechin (Renard et al 2001), differences in substitution such as degree of galloylation (Le Bourvellec et al 2004), proportion of procyanidins relative to prodelphinidins Woodruffe 1984, Le Bourvellec et al 2004), polymer length (Haslam 1974, Porter and Woodruffe 1984, Sarni-Manchado et al 1997, Renard et al 2001), secondary structure such as branching, folding, crosslinking between tannin molecules (Asquith and Butler 1986) or the formation of helices (Fletcher et al 1977), and tertiary structures could also impact upon the binding kinetics of both protein and methylcellulose. Such differences in binding ability would result in different amounts of the total heterogeneous tannin pool being precipitated by each method.…”

Section: Seddon and Downey Comparison Of Tannin Analytical Methods 57mentioning

confidence: 99%

Comparison of analytical methods for the determination of condensed tannins in grape skin

Seddon

Downey²

2008

Aust J Grape Wine Res

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Background and Aims: Condensed tannins extracted from grapes are an important organoleptic component of wine. Assessing tannin level in grapes requires an effective analytical method. This study compared the efficacy of three analytical methods. Methods and Results: Condensed tannin levels were measured in 38 grape skin samples by protein and methylcellulose precipitation and by high-performance liquid chromatography (HPLC)-phloroglucinolysis. Total phenolics were determined by absorbance at 280 nm. Tannin levels by protein and methylcellulose precipitation were of similar magnitude, while levels determined by HPLCphloroglucinolysis were generally higher. No correlation was found between the level of phenolics and tannins by any of the methods employed. Neither was there a correlation between tannin levels determined by HPLC-phloroglucinolysis and by precipitation, although previously a strong correlation had been reported between protein precipitation and HPLC-phloroglucinolysis in wine. Conclusions:The ratio of tannin to non-tannin phenolics is highly variable between cultivars. Each analytical method measures a different fraction of the tannin extracted from grape skin. Significance of the Study: The disparity between analytical methods requires that method selection reflect the decision-making that will utilise the information produced. For example, protein precipitation of tannins by bovine serum albumin (BSA) has been correlated with perceived astringency; consequently this may be the best indicator of potential mouthfeel.

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“…1). The degree of polymerisation varies over a broad range from dimers up to about 200 monomeric flavonol units [11] B-type proanthocyanidins can be classified according to the hydroxylation pattern(s) of the chain-extender unit(s) as: procyanidins (3,5,7,39,49-pentahydroxylation), prodelphinidins (3,5,7,39,49,59-hexahydroxylation), propelargonidins (3,5,7,49-tetrahydroxylation), profisetinidins (3,7,39,49-tetrahydroxylation), prorobinetinidins (3,7,39,49,59-pentahydroxylation), proteracacinidins (3,7,8,49-tetrahydroxylation), promelacacinidins (3,7,8,39,49-pentahydroxylation), procassinidins (7,49-dihydroxylation) and probutinidins (7,39,49-trihydroxylation) (Fig. 2) [12].…”

Section: Introductionmentioning

confidence: 99%

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

Serrano

Puupponen‐Pimiä

Dauer

et al. 2009

Molecular Nutrition Food Res

662

511

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Tannins are a unique group of phenolic metabolites with molecular weights between 500 and 30 000 Da, which are widely distributed in almost all plant foods and beverages. Proanthocyanidins and hydrolysable tannins are the two major groups of these bioactive compounds, but complex tannins containing structural elements of both groups and specific tannins in marine brown algae have also been described. Most literature data on food tannins refer only to oligomeric compounds that are extracted with aqueous‐organic solvents, but a significant number of non‐extractable tannins are usually not mentioned in the literature. The biological effects of tannins usually depend on their grade of polymerisation and solubility. Highly polymerised tannins exhibit low bioaccessibility in the small intestine and low fermentability by colonic microflora. This review summarises a new approach to analysis of extractable and non‐extractable tannins, major food sources, and effects of storage and processing on tannin content and bioavailability. Biological properties such as antioxidant, antimicrobial and antiviral effects are also described. In addition, the role of tannins in diabetes mellitus has been discussed.

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Non-covalent interaction between procyanidins and apple cell wall material

Cited by 223 publications

References 47 publications

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

Stability of Chokeberry Bioactive Polyphenols during Juice Processing and Stabilization of a Polyphenol-Rich Material from the By-Product

Comparison of analytical methods for the determination of condensed tannins in grape skin

Tannins: Current knowledge of food sources, intake, bioavailability and biological effects

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