Content of proanthocyanidins in selected plant extracts as determined via n-butanol/HCl hydrolysis and a colorimetric assay or by HPLC - a short report
2006
Amarowicz, R. | Pegg, R.B.
Extracts of phenolic compounds were prepared from peas, faba beans, broad beans, red beans, adzuki beans, vetch, red lentils, green lentils, hazelnuts, walnuts and almonds using 80 percent (v/v) acetone. The content of proanthocyanidins was determined after n-butanol/HCl hydrolysis using a colorimetric assay and by an HPLC method. Extracts of red beans and adzuki beans were characterized by the highest content of proanthocyanidins. The hydrolysis of extracts of legume seeds, hazelnuts, walnuts and almonds resulted in delphinidin and cyanidin formation. A strong correlation (r = 0.9877) was found between the content of proanthocyanidins in plant extracts determined using a colorimetric assay and by an HPLC method
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