Two procyanidin dimers, four trimers and single tetramer, pentamer and hexamer species were isolated by preparative liquid chromatography from fresh cocoa beans. The most abundant procyanidin dimer was identified as procyanidin B2 by means of UHPLC-ESITOF-MS and one- and two-dimensional hetero- and homonuclear NMR spectroscopy. The effect of aggregation was discounted based on DOSY NMR experiments in conjunction with the Einstein-Stokes equation. The hydrodynamic radius of the molecule (8.5 Å) is too small for aggragation. Line shape analysis of variable temperature 1H NMR procyanidin B2 spectra by a custom developed program (NMRfit) yielded first order kinetic reaction parameters for the conformational interchange. The calculated ...
Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it ...
International audienceAstringency is one of the major organoleptic properties of food and beverages ...
The extraction of procyanidins from a food is influenced by food matrix, extraction solvent, sample ...
The main procyanidins, including dimeric B2 and B5, trimeric C1, tetrameric and pentameric procyanid...
Procyanidin (PC) dimers are powerful antioxidants, abundant in plant tissues, and also bioavailable....
The conformational space of the unsubstituted A-type dimeric proanthocyanidin was scanned using mole...
Interactions of proteins with phenolic compounds occur in food products containing vegetable sources...
To provide further insight into the antioxidant potential of procyanidins (PCs) from cocoa beans, PC...
Despite the key role of flavan-3-ols in many foods, very little is yet known concerning the modifica...
The interactions between procyanidins and pectic compounds are of importance in food chemistry. Proc...
Cocoa is known as an important source of flavan-3-ols, but their fate “from the bean to the bar” is ...
We previously reported the total synthesis of procyanidin B6 by using the stereo- and regioselective...
Procyanidins (PCs) are phenolic compounds that belong to the class of flavonoids and are oligomers o...
Thermodynamical parameters and kinetics of interactions between polyphenols (procyanidins and anthoc...
The interaction between cyanidin-3-O-glucoside and four citrus pectic fractions was investigated usi...
Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it ...
International audienceAstringency is one of the major organoleptic properties of food and beverages ...
The extraction of procyanidins from a food is influenced by food matrix, extraction solvent, sample ...
The main procyanidins, including dimeric B2 and B5, trimeric C1, tetrameric and pentameric procyanid...
Procyanidin (PC) dimers are powerful antioxidants, abundant in plant tissues, and also bioavailable....
The conformational space of the unsubstituted A-type dimeric proanthocyanidin was scanned using mole...
Interactions of proteins with phenolic compounds occur in food products containing vegetable sources...
To provide further insight into the antioxidant potential of procyanidins (PCs) from cocoa beans, PC...
Despite the key role of flavan-3-ols in many foods, very little is yet known concerning the modifica...
The interactions between procyanidins and pectic compounds are of importance in food chemistry. Proc...
Cocoa is known as an important source of flavan-3-ols, but their fate “from the bean to the bar” is ...
We previously reported the total synthesis of procyanidin B6 by using the stereo- and regioselective...
Procyanidins (PCs) are phenolic compounds that belong to the class of flavonoids and are oligomers o...
Thermodynamical parameters and kinetics of interactions between polyphenols (procyanidins and anthoc...
The interaction between cyanidin-3-O-glucoside and four citrus pectic fractions was investigated usi...
Procyanidin C1 is by far the main flavan-3-ol trimer in cocoa. Like other flavan-3-ols, however, it ...
International audienceAstringency is one of the major organoleptic properties of food and beverages ...
The extraction of procyanidins from a food is influenced by food matrix, extraction solvent, sample ...