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Isolation of five proanthocyanidins from pear (Pyrus pyrifolia Nakai) fruit peels

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Abstract

Five proanthocyanidins, two B-type dimers and three A-type trimers, were purified and isolated from the fruit peels of Pyrus pyrifolia Nakai cv. Chuhwangbae. The isolated compounds were identified as (–)-epicatechin gallate-(4β → 8)-(–)-epicatechin (Hahashi et al. in Ann Biol Res 3:3200–3207, 2012), (–)-epicatechin-(4β → 8)-(–)-epicatechin (procyanidin B2) (Tanrioven and Eksi in Food Chem 93:89–93, 2005), (–)-epicatechin-(4β → 8, 2β → O-7)-(–)-epicatechin-(4β → 8)-(–)-epicatechin (cinnamtannins B1) (Salta et al. in J. Fun. Food 2: 153–157, 2010), (–)-epicatechin-(4β → 8)-(–)-epicatechin-(4β → 8, 2β → O-7)-(–)-epicatechin (aesculitannin A) (Challice and Westwood in Phytochemistry 11: 37–44, 1972), and (–)-epicatechin-(4β → 6)-(–)-epicatechin-(4β → 8, 2β → O→7)-(–)-epicatechin (Es-Safi et al. in J Agric Food Chem 54: 6969–6977, 2006). Their structures were determined by nuclear magnetic resonance and mass spectrometry. The three A-type proanthocyanidin trimers were identified for the first time from pear.

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Acknowledgements

This study was supported by the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (iPET) through the High Value-Added Food Technology Development Program, funded by Ministry of Agriculture, Food and Rural Affairs (MAFRA) (Grant No. 315069-3). HR-ESI–MS and NMR spectral data were obtained from the Korea Basic Science Institute, Ochang and Gwan.

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  1. Department of Food Science and Technology, Chonnam National University, BK21 Plus Program, Gwangju, Jeonnam, 61186, Korea

    Da Eun Jeong, Jeong-Yong Cho, Yu Geon Lee, Hang Yeon Jeong, Hyoung Jae Lee & Jae-Hak Moon

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  1. Da Eun Jeong
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Jeong, D.E., Cho, JY., Lee, Y.G. et al. Isolation of five proanthocyanidins from pear (Pyrus pyrifolia Nakai) fruit peels. Food Sci Biotechnol 26, 1209–1215 (2017). https://doi.org/10.1007/s10068-017-0157-4

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