RESEARCH ARTICLE


Extraction and Characterization of Proanthocyanidins from Grape Seeds



Sean X. Liu*, 1, Elizabeth White2
1 Functional Foods Research Unit, National Center for Agricultural Utilization Research USDA, ARS 1815 N. University Street, Peoria, IL 61604, USA
2 Food Science Department, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA


© 2012 Liu and White;

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Functional Foods Research Unit, National Center for Agricultural Utilization Research USDA ARS, 1815 N. University Street, Peoria, IL 61604, USA; Tel: 1-309-681-6551; Fax: 1-309-681-6685; E-mail: sean.liu@ars.usda.gov


Abstract

Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among the-se compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. This study examined extraction and purification technologies for obtain-ing proanthocyanidins from grape seeds and analytical methods and tools for characterizing them.

Keywords: Grape seeds, proanthocyanidins, phenolic compounds, Polyphenols, HPLC, extraction, bioactive compounds.