Proanthocyanidins from Averrhoa bilimbi fruits and leavesRamsay, A. and Mueller-Harvey, I. (2016) Proanthocyanidins from Averrhoa bilimbi fruits and leaves. Journal of Food Composition and Analysis, 47. pp. 16-20. ISSN 0889-1575
It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1016/j.jfca.2015.12.004 Abstract/SummaryProanthocyanidins from Averrhoa bilimbi fruits and leaves were analysed by thiolysis with benzyl mercaptan and high performance liquid chromatography–mass spectrometry and consisted of pure B-type procyanidins. These tannins consisted of almost pure homopolymers, with epicatechin accounting for most of the monomeric subunits in fruits (97%) and leaves (99%). Leaves contained more procyanidins (4.5 vs 2.2 g/100 g dry weight) with a higher mean degree of polymerisation (9 vs 6) than fruits. This study thus contributes information on the proanthocyanidins of a traditional food that can make an important contribution to the intake of compounds with antioxidant and health benefits. The fruits are prized for culinary purposes and the leaves are used in traditional medicine.
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