Identification of Proanthocyanidins Compounds in Skins of Some Table Grape Vitis Vinifera Varieties from Algeria Grown in Mediterranean Climate by High- Performance Liquid Chromatography.
PAs, also called condensed tannins, are oligomers and polymers of monomeric flavans linked
through the specific single (B linkages) and double (A linkages) bonds. These secondary plant
metabolites have substantial antioxidant activity. They are prevalent in some foods and dietary
supplements including several types of berries, red grapes and their wines, and seeds, chocolate, cinnamon, pycnogenol, and Ginkgo biloba.1 Their presence in food affects food quality
parameters such as astringency, bitterness, sourness, sweetness, salivary viscosity, aroma, and
color formation. In the grapes, flavanols are either present in the form of monomers or in the
form of polymers forming condensed tannins or PAs in the hypodermic layers of the skin and
the soft parenchyma of seeds between the cuticle and the hard seed coat.
PAs are a class of the most studied polyphenolic phytochemicals, due to the relative importance of their antioxidant activity and other biological activities. They are an integral part of the human nutrition, and in recent years, several studies have generated analytical data on the PAs profile, as well as their effects on the human health Several chromatographic approaches had been reported for the analysis of PAs and are also proposed in the literature. Reversed-phase high-performance liquid chromatography (RPHPLC) uses various detection techniques, and is currently the
most common method employed.
Adv Food Technol Nutr Sci Open J. 2018; SE(2): S45-S50. doi: 10.17140/AFTNSOJ-SE-2-106
