บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Chemical and biological characterization of proanthocyanidins with different mw profiles prepared from several fruits and leaves.

Matsuo T., Sato Y., Chucheep K., Nakamura Y., Okamoto S.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.84

2004

บทคัดย่อ

Chemical and biological characterization of proanthocyanidins with different mw profiles prepared from several fruits and leaves. Proanthocyanidin (PA) polymers, condensed tannins, are well known to show an intensive astringent taste, which consist of chains of flavan-3-ols linked through C4-C6 or C4-C8 bonds.They are widely distributed in plants and foods, such as immature fruits, woods, grains, roots and leaves.In old Japan, this unique polymer extracted from young persimmon fruits has been used like a plastic material to protect and strengthen fibers, papers, and woods against water-decay, insect chewing, or rubbing.

In our presentation, an establishment of SEC/HPLC analysis of native PA polymers and oligomers from various fruits and leaves (loquat, persimmon, guava, grape, and apple), without any chemical modification of the polymers, is mentioned.PA polymer extracted from young fruit of persimmon showed o­nly a single and sharp peak with shortest Rt o­n the chromatogram among other analytical results.This chromatographic feature was quite unique in contrast to other preparations from persimmon leaves, apple fruit, and grape fruit, which showed more complex features consisting of various PA species (from monomer to HMW PA polymers).

Their chemical and biological characterizations of the purified PA polymers and oligomers have also been performed; colour development, protein-binding ability, thiolysis, astringency, effect of cultured cell growth.Correlation between structures in PA polymers or oligomers and biological properties is also discussed in details.