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Procyanidins

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Handbook of Food Bioactive Ingredients

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Abstract

Due to their high antioxidant properties, phenolic substances are known as protective phytochemicals with health-promoting properties against some diseases and disorders caused by oxidative stress in the human body. These compounds are isolated from various plant sources by miscellaneous methods. Phenolics, which have the greatest diversity among the naturally derived compounds, have been studied to integrate their antioxidant properties into the human body through different food and biochemical applications for decades. Procyanidins are a class of polyphenols formed by the condensation of tannins and are the building blocks of the proanthocyanidin molecule. Procyanidins have been applied to scientific research concerning their therapeutic effects in the presence of high antioxidant properties. The application of procyanidins, extracted from the pulp and skin of many dark-colored berry fruits, especially red grapes, cocoa, and their seeds, in food, biochemistry, cosmetics, and textile fields, has been also researched in recent years. The main goal of this chapter is to review the structural properties, subgroups, classification, major sources, and bioaccessibility of the procyanidins phytochemicals. The second goal is to investigate the purification procedures of the procyanidin molecule from different sources by appropriate extraction methods following the encapsulation of the purified form with different methods. Various food and packaging applications of procyanidins in free or encapsulated form are also discussed by several research studies in the chapter. Moreover, the chapter includes the information on the sufficiency of the use of procyanidins in the varied food matrix and how it is supported by the safety and regulation documents.

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Authors and Affiliations

  1. EBILTEM Science & Technology Application and Research Center, Ege University, Bornova, Izmir, Turkey

    Mehmet Resat Atilgan

  2. Faculty of Engineering, Department of Bioengineering, Ege University, Bornova, Izmir, Turkey

    Oguz Bayraktar

Authors
  1. Mehmet Resat Atilgan
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  2. Oguz Bayraktar
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Editor information

Editors and Affiliations

  1. International Iberian Food Laboratory, University of Vigo, Vigo, Spain

    Seid Mahdi Jafari

  2. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

  3. Nutrition and Food Science Group, University of Vigo, Vigo, Spain

    Jesus Simal-Gandara

Section Editor information

  1. Massey University, Riddet Institute, Palmerston North, New Zealand

    Ali Rashidinejad

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Resat Atilgan, M., Bayraktar, O. (2022). Procyanidins. In: Jafari, S.M., Rashidinejad, A., Simal-Gandara, J. (eds) Handbook of Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-81404-5_13-1

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  • DOI: https://doi.org/10.1007/978-3-030-81404-5_13-1

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