Extraction and Characterization of Proanthocyanidins from Grape Seeds
نویسندگان
چکیده
منابع مشابه
Extraction and Characterization of Proanthocyanidins from Grape Seeds
Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among these compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. Thi...
متن کاملOligomeric proanthocyanidins from grape seeds effectively inhibit ultraviolet-induced melanogenesis of human melanocytes in vitro.
The oligomeric proanthocyanidins (OPCs) from grape seeds are expected to be novel and potent anti-oxidants that more effectively protect skin cells against oxidative stress. UV-induced oxidative stress is considered to promote melanogenesis and serious skin damage. However, the effect of OPCs on UV-induced melanogenesis is still unknown. To investigate the role of OPCs on melanogenesis of human...
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آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولExtraction of Proanthocyanidins and Anthocyanins from Grape Skin by Using Ionic Liquids.
In this study, eight different types of imidazolium-based ionic liquids (ILs) were applied as new solvents in the extraction of flavonoids from grape skin, and compared to the conventional organic solvent extraction that was not reported earlier. The structure of anions, cations and concentration of ILs significantly affected extraction yields. The highest mass fractions of proanthocyanidins an...
متن کاملThe Extraction Kinetics of Anthocyanins and Proanthocyanidins from Grape to Wine in Three Different Varieties
Methods and results: Anthocyanins and PAs were analyzed by HPLC in three wine varieties during maceration time (20 days). The results showed that anthocyanin extraction followed the same kinetics for the three varieties. In the case of PAs, Syrah must-wine showed the highest concentration of these compounds, which were seen to be mainly skin-derived. Monastrell must-wine presented the lowest co...
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ژورنال
عنوان ژورنال: The Open Food Science Journal
سال: 2012
ISSN: 1874-2564
DOI: 10.2174/1874256401206010005