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Comparison of the degradation kinetics of A-type and B-type proanthocyanidins dimers as a function of pH and temperature

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Abstract

The degradation behaviors of four different proanthocyanidins dimers including B-type (e)picatechin (E)C dimer and A-type (epi)catechin (E)C dimer, A-type (epi)catechin-3-O-gallate (E)CG dimer and A-type (epi)gallocatechin-3-O-gallate (E)GCG dimer as affected by pH and temperature were compared in this study. The results showed that the stability of proanthocyanidins dimers was not only temperature and pH dependent, but also structure dependent. Proanthocyanidins dimers were found to be unstable at pH as low as 1.5 and physiological pH conditions, and they were rather unstable at alkaline conditions and temperature above 25 °C. Among the four dimers tested, B-type (E)C dimer was the least stable, while A-type (E)C dimer was the most stable. In general, B-type dimers showed less stability than A-type ones. The higher the degree of galloylation and the more the hydroxyl groups in the molecular, the less stable the proanthocyanidins dimers.

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Acknowledgments

This study was supported by the National Natural Science Foundation of China (No. 31271833), the Chinese Ministry Program for New Century Excellent Talents in University (NCET-12-0865), Special Fund for Agro-scientific Research in the Public Interest (No. 201203047), and Fundamental Research Funds for the Central Universities (2013PY022).

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None.

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This article does not contain any studies with human or animal subjects.

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China

    Ze Xu, Le-hong Wei, Zhen-zhen Ge, Wei Zhu & Chun-mei Li

  2. Key Laboratory of Environment Correlative Food Science, Huazhong Agricultural University, Ministry of Education, Wuhan, China

    Chun-mei Li

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  1. Ze Xu
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  2. Le-hong Wei
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Correspondence to Chun-mei Li.

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Xu, Z., Wei, Lh., Ge, Zz. et al. Comparison of the degradation kinetics of A-type and B-type proanthocyanidins dimers as a function of pH and temperature. Eur Food Res Technol 240, 707–717 (2015). https://doi.org/10.1007/s00217-014-2375-9

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  • DOI: https://doi.org/10.1007/s00217-014-2375-9

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