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Highly galloylated and A-type prodelphinidins and procyanidins in persimmon (Diospyros kaki L.) peel.

Authors:
Huanfeng Ye Lin Luo Jiao Wang Kun Jiang Tianli Yue Haihua Yang

Food Chem 2022 Jun 29;378:131972. Epub 2021 Dec 29.

College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China. Electronic address:

The structure of persimmon peel proanthocyanidins (PPPAs) was characterized. After acid catalysis of PPPAs in the presence of phloroglucinol, five reaction products such as (epi)gallocatechin-phloroglucinol ((E)GC-ph) etc. were identified by HPLC-DAD-ESI/MS. FT-IR analysis confirmed that all of the compounds exhibited a 2, 3-cis configuration. Therefore, the extension units in PPPAs were EGC, epigallocatechin gallate (EGCG), epicatechin, and epicatechin gallate and only EGCG was detected as the terminal unit. PPPAs contained 25.21% of procyanidins and 74.79% of prodelphindins and had a high degree of 3-O-galloylation (>74.79%). The mean degree of polymerization of PPPAs was calculated to be 10.18. MALDI-TOF MS analysis showed that A-type linkage and galloylation existed commonly in PPPAs.

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http://dx.doi.org/10.1016/j.foodchem.2021.131972DOI Listing
June 2022

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