Optimizing the Extraction of Procyanidins Oligomers through Decamer

Alyson E Mitchell, Danielle Robertson and Eunmi Koh
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Danielle Robertson: Department of Food Science and Technology, One Shields Avenue, University of California, USA
Eunmi Koh: Department of Food and Nutrition, Seoul Women's University, Korea

Nutrition & Food Science International Journal, 2017, vol. 4, issue 2, 61-67

Abstract: The extraction of procyanidins from a food is influenced by food matrix, extraction solvent, sample particle size, sample to solvent ratio, as well as other factors. Many of these parameters can easily be controlled in a laboratory to improve or target the extraction of low or high molecular weight oligomers. As various oligomers have differing biological and functional qualities, preferred extraction of one group of oligomers may be a desired target. In the following study, we describe the influence of solvent polarity and composition, solvent-solute ratio and particle size on the extraction of procyanidin oligomers monomer through decamer. The solvents evaluated included dimethyl sulfoxide (DMSO), acetone and methanol.

Keywords: juniper publishers; nutrition journal; nutrition journal articles; nutrition journal impact factor; nutrition impact factor; nutrition journal articles; nutrition research journal; nutrition research articles; Food Science International Journal; Nutrition & Food Science; juniper publishers; juniper publishers journals (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jnfsij:v:4:y:2017:i:2:p:61-67

DOI: 10.19081/NFSIJ.2017.04.555636

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