The Open Food Science Journal

2012, 6 : 5-11
Published online 2012 June 26. DOI: 10.2174/1874256401206010005
Publisher ID: TOFSJ-6-5

Extraction and Characterization of Proanthocyanidins from Grape Seeds

Sean X. Liu and Elizabeth White
Functional Foods Research Unit, National Center for Agricultural Utilization Research USDA ARS, 1815 N. University Street, Peoria, IL 61604, USA.

ABSTRACT

Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among the-se compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. This study examined extraction and purification technologies for obtain-ing proanthocyanidins from grape seeds and analytical methods and tools for characterizing them.

Keywords:

Grape seeds, proanthocyanidins, phenolic compounds, Polyphenols, HPLC.