Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation.

@article{Gu2003ScreeningOF,
  title={Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation.},
  author={Liwei Gu and Mark A. Kelm and John F. Hammerstone and Gary R. Beecher and Joanne M. Holden and David B. Haytowitz and Ronald L. Prior},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 25},
  pages={7513-21}
}
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… CONTINUE READING

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