Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation

Gu, Liwei; A. Kelm, Mark; F. Hammerstone, John; R. Beecher, Gary; M. Holden, Joanne; B. Haytowitz, David; L. Prior, Ronald

doi:10.1021/jf034815d

Public

Screening of Foods Containing Proanthocyanidins and Their Structural Characterization Using LC-MS/MS and Thiolytic Degradation

Published in Journal of Agricultural and Food Chemistry • Nov 8, 2003

Authors:

Liwei Gu

Mark A. Kelm

John F. Hammerstone

Abstract

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 k...

Subject

Proanthocyanidin

Food science

Chemistry

Finding related papers...

Discussions

(0)

No comments yet

Be the first to share your thoughts!