Extraction and Characterization of Proanthocyanidins from Grape Seeds
Sean X. Liu*, 1, Elizabeth White2
Identifiers and Pagination:Year: 2012
First Page: 5
Last Page: 11
Publisher Id: TOFSJ-6-5
Article History:Received Date: 26/2/2012
Revision Received Date: 25/4/2012
Acceptance Date: 5/5/2012
Electronic publication date: 26/6/2012
Collection year: 2012
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.
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.