Methods are described for the extraction and analysis of hydrophilic and lipophilic antioxidants,
using modifications of the oxygen radical absorbing capacity (ORAC FL ) procedure. …

Proanthocyanidins (PAs) have been shown to have potential health benefits. However, no
data exist concerning their dietary intake. Therefore, PAs in common and infant foods from the …

Anthocyanins and proanthocyanidins were characterized by HPLC-ESI-MS/MS coupled with
a diode array and/or fluorescent detector in seven cultivars of Ribes nigrum (black currant) …

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 …

The polymeric procyanidins were fractionated from lowbush blueberry on a Sephadex LH-20
column. The degree of polymerization (DP) for the polymers was determined by thiolysis to …

Dietary intake of proanthocyanidins (PAs) has been largely unknown because of the lack of
reliable values for their content in foods. Recent development of an analytical method for …

Proanthocyanidins are found in fruits, tree nuts, cereals, legumes, wine, and chocolate. They
affect nutritional value, appearance, taste, and texture of these foods and promote better …

For the first time, a database of the antioxidant capacities of both the lipophilic and hydrophilic
components of foods has been developed using the modified oxygen radical absorbance …

Avocado (Persea americana) is an important tropical fruit, but little is known about their
antioxidant capacities and phytochemical composition. The objective of this research was to …

Cocoa and chocolate products from major brands were analyzed blind for total antioxidant
capacity (AOC) (lipophilic and hydrophilic ORAC FL ), catechins, and procyanidins (monomer …