title: Isolation of Native Proanthocyanidins from Grapevine (Vitis vinifera) and Other Fruits in Aqueous Buffer.
abstract: Condensed tannins (also called proanthocyanidins) present in strategic tissues of fruits (outer pericarp and vascular bundles) were known as short polymers of flavan-3-ols. A pretreatment of the plant material (fruits from the grapevine, persimmon) with buffered ascorbic acid and Triton X-100 followed by acetone extraction provided native white fully depolymerizable tannins. Tannins are usually extracted with aqueous solvents and further purified, although artifactual oxidations occur, altering their physicochemical characteristics. Compared to artifactually oxidized tannins prepared according to standard protocols, white tannins (also called leukotannins) exhibit a higher degree of polymerization and a far lower polydispersity.
authors.affiliation: UMR SPO-Spiral INRA/Supagro/UM I , Montpellier, France.
authors.forename: Jean-Marc
authors.initials: JM
authors.lastname: Brillouet
authors.affiliation: UMR SPO-Spiral INRA/Supagro/UM I , Montpellier, France.
authors.forename: Hélène
authors.initials: H
authors.lastname: Fulcrand
authors.affiliation: UMR SPO-Spiral INRA/Supagro/UM I , Montpellier, France.
authors.forename: Stéphanie
authors.initials: S
authors.lastname: Carrillo
authors.affiliation: UMR SPO-Spiral INRA/Supagro/UM I , Montpellier, France.
authors.forename: Laurent
authors.initials: L
authors.lastname: Rouméas
authors.affiliation: UMR AGAP-DAVV INRA/CIRAD/Supagro , Montpellier, France.
authors.forename: Charles
authors.identifier: http://orcid.org/0000-0003-2607-8335
authors.initials: C
authors.lastname: Romieu
mesh_terms: D005638:Fruit / Q000737:chemistry*; D013058:Mass Spectrometry; D015394:Molecular Structure; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification*; D044945:Proanthocyanidins / Q000737:chemistry* / Q000302:isolation & purification*; D027843:Vitis / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D044945:Proanthocyanidins
keywords: Triton X-100; Vitis vinifera L.; apparent number degree of polymerization; apparent number molecular weight; ascorbic acid; grapevine fruit; oxidation artifact; pericarp; proanthocyanidins