111466-29-6Relevant articles and documents
Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa
De Taeye, Cédric,Caullet, Gilles,Eyamo Evina, Victor Jos,Collin, Sonia
, p. 1715 - 1723 (2017/03/11)
Cocoa is known as an important source of flavan-3-ols, but their fate from the bean to the bar is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2E1 through fermentation, whereas a second epimer (A2E2) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).
Tannins and Related Compounds. L. Structures of Proanthocyanidin A-1 and Related Compounds
Nonaka, Gen-Ichiro,Morimoto, Satoshi,Kinjo, Jun-Ei,Nohara, Toshihiro,Nishioka, Itsuo
, p. 149 - 155 (2007/10/02)
The structures of proanthocyanidin A-1 (2) and two related proanthocyanidins, tentatively named A-4 (3) and A-5' (4), have been established unambiguously on the basis of spectroscopic evidence and chemical correlations with the structurally known proantho