Characterisation of proanthocyanidins from black soybeans: Isolation and characterisation of proanthocyanidin oligomers from black soybean seed coats

Chiaki Ito
Tomoyuki Oki
Tadashi Yoshida
Fumio Nanba
Katsushige Yamada
Toshiya Toda

Proanthocyanidin oligomers (dimers to tetramers) were isolated from black soybean seed coats, using Sephadex LH-20 column chromatography and reversed-phase preparative HPLC. The isolated oligomers consisted of only (-)-epicatechin units, which were linked through either 4 beta -> 8 or 4 beta -> 6 (B-type) bonds. Procyanidin B2, procyanidin C1, and cinnamtannin A2 were identified as the main compounds of the proanthocyanidin dimers, trimers, and tetramers, respectively. (C) 2013 Elsevier Ltd. All rights reserved.

FOOD CHEMISTRY

ELSEVIER SCI LTD

10.1016/j.foodchem.2013.05.039

https://doi.org/10.1016/j.foodchem.2013.05.039
https://www.ncbi.nlm.nih.gov/pubmed/23870988
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