Journal
FOOD ANALYTICAL METHODS
Volume 6, Issue 1, Pages 148-156Publisher
SPRINGER
DOI: 10.1007/s12161-012-9427-1
Keywords
Pyrogallol; Proanthocyanidin; Flavan-3-ol; Vitis vinifera L.; Grape; Phloroglucinol
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Funding
- Italian Politiche Agricole Alimentari e Forestali Ministry (Food-Link project)
- Cariplo Foundation (Nutrial Network project) [2009-2961]
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The use of pyrogallol as trapping reagent in proanthocyanidin (PA) analysis was investigated. PAs are antioxidants and disease-preventing agents, the efficiency of which depends on their composition and size. Different nucleophilic compounds are usually used for acid-catalyzed depolymerization of proanthocyanidins: benzyl mercaptan, phloroglucinol, and cysteamine. Each nucleophile has different characteristics and typical reaction temperatures that ranges from 50 to 90 A degrees C. Pyrogallol is more reactive than these compounds, so it was possible to apply a minor reaction temperature that was finally reduced from 50 to 30 A degrees C, compared to phloroglucinol, but maintaining a significant yield. The results, compared to those obtained using phloroglucinol as trapping nucleophile, indicated that pyrogallol is an effective and interesting reagent for this analysis.
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