English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/9875
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Procyanidins from pine bark: Relationships between structure, composition and antiradical activity

AutorJerez, María; Touriño, Sonia; Sineiro, Jorge; Torres, Josep Lluís; Núñez, María José
Palabras clavePinus pinaster
Pinus radiata
Antiradical power
Aqueous fraction
Fecha de publicación25-ene-2007
CitaciónFood Chemistry 104(2): 518-527 (2007)
ResumenBarks of Pinus pinaster and Pinus radiata were studied as source of procyanidins; these raw materials, considered a byproduct of forestal industry, were extracted with ethanol. The extract was partially fractionated to obtain an aqueous fraction (FA) containing a great part of the procyanidins from barks and with potential application to both food and medical fields. FAs were rich in polyphenols, 65–87% of which were procyanidins; the mean degree of polymerization (mDP) was 7.9 for radiata (rFA) and 10.6 for pinaster (pFA) varieties.
The aqueous fractions were chromatographed on Sephadex LH-20 to obtain specific fractions differing in DP and composition. These fractions were analysed by thiolysis with cysteamine, followed by RP-HPLC. Results showed that (+)-catechin was the main terminal unit for both barks and also the main extension unit for radiata. In contrast (-)-epicatechin was predominant as extension unit in pinaster and this could have implications for applications in oils, emulsions and biological systems.
In terms of antiradical activity, expressed as specific antiradical units, the entire rFA gave the best results, together with rF5. For P. pinaster bark, the best results were achieved for fractions F5–F8, with DP 7–22. The whole fraction from radiata represents an economic alternative of great interest because the fractionation costs can be avoided.
Descripción10 pages, 5 figures.-- Printed version published Feb 2007.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2006.11.071
Aparece en las colecciones: (IQAC) Artículos
Ficheros en este ítem:
No hay ficheros asociados a este ítem.
Mostrar el registro completo

Artículos relacionados:

NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.