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Development of a Thiolysis HPLC Method for the Analysis of Procyanidins in Cranberry Products.
J Agric Food Chem 2018; 66(9):2159-2167JA

Abstract

The objective of this study was to develop a thiolysis HPLC method to quantify total procyanidins, the ratio of A-type linkages, and A-type procyanidin equivalents in cranberry products. Cysteamine was utilized as a low-odor substitute of toluene-α-thiol for thiolysis depolymerization. A reaction temperature of 70 °C and reaction time of 20 min, in 0.3 M of HCl, were determined to be optimum depolymerization conditions. Thiolytic products of cranberry procyanidins were separated by RP-HPLC and identified using high-resolution mass spectrometry. Standards curves of good linearity were obtained on thiolyzed procyanidin dimer A2 and B2 external standards. The detection and quantification limits, recovery, and precision of this method were validated. The new method was applied to quantitate total procyanidins, average degree of polymerization, ratio of A-type linkages, and A-type procyanidin equivalents in cranberry products. Results showed that the method was suitable for quantitative and qualitative analysis of procyanidins in cranberry products.

Authors+Show Affiliations

Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences , University of Florida , Gainesville , Florida 32611 , United States.Ocean Spray Cranberries, Inc. , Lakeville-Middleboro , Massachusetts 02349 , United States.Ocean Spray Cranberries, Inc. , Lakeville-Middleboro , Massachusetts 02349 , United States.Ocean Spray Cranberries, Inc. , Lakeville-Middleboro , Massachusetts 02349 , United States.Food Science and Human Nutrition Department, Institute of Food and Agricultural Sciences , University of Florida , Gainesville , Florida 32611 , United States.

Pub Type(s)

Evaluation Studies
Journal Article

Language

eng

PubMed ID

29430926

Citation

Gao, Chi, et al. "Development of a Thiolysis HPLC Method for the Analysis of Procyanidins in Cranberry Products." Journal of Agricultural and Food Chemistry, vol. 66, no. 9, 2018, pp. 2159-2167.
Gao C, Cunningham DG, Liu H, et al. Development of a Thiolysis HPLC Method for the Analysis of Procyanidins in Cranberry Products. J Agric Food Chem. 2018;66(9):2159-2167.
Gao, C., Cunningham, D. G., Liu, H., Khoo, C., & Gu, L. (2018). Development of a Thiolysis HPLC Method for the Analysis of Procyanidins in Cranberry Products. Journal of Agricultural and Food Chemistry, 66(9), pp. 2159-2167. doi:10.1021/acs.jafc.7b04625.
Gao C, et al. Development of a Thiolysis HPLC Method for the Analysis of Procyanidins in Cranberry Products. J Agric Food Chem. 2018 Mar 7;66(9):2159-2167. PubMed PMID: 29430926.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of a Thiolysis HPLC Method for the Analysis of Procyanidins in Cranberry Products. AU - Gao,Chi, AU - Cunningham,David G, AU - Liu,Haiyan, AU - Khoo,Christina, AU - Gu,Liwei, Y1 - 2018/02/21/ PY - 2018/2/13/pubmed PY - 2018/3/17/medline PY - 2018/2/13/entrez KW - HPLC KW - cranberry KW - cysteamine KW - flavan-3-ol KW - procyanidin KW - thiolysis SP - 2159 EP - 2167 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 66 IS - 9 N2 - The objective of this study was to develop a thiolysis HPLC method to quantify total procyanidins, the ratio of A-type linkages, and A-type procyanidin equivalents in cranberry products. Cysteamine was utilized as a low-odor substitute of toluene-α-thiol for thiolysis depolymerization. A reaction temperature of 70 °C and reaction time of 20 min, in 0.3 M of HCl, were determined to be optimum depolymerization conditions. Thiolytic products of cranberry procyanidins were separated by RP-HPLC and identified using high-resolution mass spectrometry. Standards curves of good linearity were obtained on thiolyzed procyanidin dimer A2 and B2 external standards. The detection and quantification limits, recovery, and precision of this method were validated. The new method was applied to quantitate total procyanidins, average degree of polymerization, ratio of A-type linkages, and A-type procyanidin equivalents in cranberry products. Results showed that the method was suitable for quantitative and qualitative analysis of procyanidins in cranberry products. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/29430926/Development_of_a_Thiolysis_HPLC_Method_for_the_Analysis_of_Procyanidins_in_Cranberry_Products_ L2 - https://dx.doi.org/10.1021/acs.jafc.7b04625 DB - PRIME DP - Unbound Medicine ER -