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Comparison of methods for determining the content and polymerization of proanthocyanidins and catechins

100%

Oszmianski J., Bourzeix M.

Polish Journal of Food and Nutrition Sciences

1996

tom 05

nr 2

The methods with vanillin (V), Folin-Ciocalteau (FC) or dimethyla- minocinnamaldehyde (DC) reagent and spectometric method at 280 nm (A) for determining the content of proanthocyanidins and catechins and their polymerization degree were compared. The (+) catechin, (-)epicatechin and their dimer and trimer standards, and grape wine, wine concentrate and powdered wine were examined. The DC reagent appeared most sensitive in the catechin and proanthocyanidin analysis with the molar absorption values for catechins being 55-fold higher than for the FC reagent In the proanthocyanidin analysis with the DC reagent the use of catechin standard curve is not recommended for the determination of proanthocyanidin content because the concentrations of 0.5 g/L for dimers and 0.3 g/L for trimers were obtained instead of 1 g/L in model solutions. Hie V/DC value approximated most closely the real values of proanthocyanidin polymerization.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Bourzeix M.

1 Oszmianski J.

1 1996

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Comparison of methods for determining the content and polymerization of proanthocyanidins and catechins