Oligomeric and polymeric procyanidins from grape seeds

doi:10.1016/S0031-9422(00)89817-9

Phytochemistry

Volume 36, Issue 3, June 1994, Pages 781-784

https://doi.org/10.1016/S0031-9422(00)89817-9 Get rights and content

Abstract

Five tannin fractions were isolated from grape (Vitis vinifera) seeds. HPLC analysis of the degradation products released by thioacidolysis showed that all fractions consisted of catechin, epicatechin and epicatechin gallate units. Epicatechin was the major component in the extended chain. Catechin was more abundant in terminal units than in extension units. The proportion of galloyllated units varied from 13% to 29% as the M_r, increased. Mean degrees of polymerization ranging from 2.3 to 15.1 (by thiolysis) and from 2.4 to 16.7 (by GPC) were determined.

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Although chardonnay seeds and seed extract had the same phenolic compounds, their concentrations differed dramatically (Table A1). Similar to results obtained in a previous study (Prieur, Rigaud, Cheynier, & Moutounet, 1994), chardonnay seeds contained highly polymerized as well as monomer, dimer, trimer, and oligomer phenolics. In grape seed extract, the three most abundant phenolics, gallic acid, (+)-catechin, and (−)-epicatechin, were monomers.
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Oligomeric and polymeric procyanidins from grape seeds

Abstract

Phytochemistry

Phytochemistry

J. Chromatogr.

Phytochemistry

Phytochemistry

J. Chromatogr.

Phytochemistry

Phytochemistry

Phytochemistry

Liebigs Ann. Chem. Dtsch.

Am. J. Enol. Vitic.

Phytochemistry