Structural characterization of native and oxidized procyanidins (condensed tannins) from coffee pulp (Coffea arabica) using phloroglucinolysis and thioglycolysis-HPLC-ESI-MS

•The (+)-catechin molecule was absent in the structure of the procyanidins from coffee pulp.•A water long elution helps to increase the purity of procyanidins when Sephadex LH-20 is used to purification.•Thioglycolysis can be improved by increasing the amount of sample in the reaction. Procyanidins...

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Bibliographic Details
Published in:	Food chemistry Vol. 340; p. 127830
Main Authors:	Wong-Paz, Jorge E., Guyot, Sylvain, Aguilar-Zárate, Pedro, Muñiz-Márquez, Diana B., Contreras-Esquivel, Juan C., Aguilar, Cristóbal N.
Format:	Journal Article
Language:	English
Published:	England Elsevier Ltd 15-03-2021 Elsevier
Subjects:	Biflavonoids - analysis Biflavonoids - chemistry Catechin - analysis Catechin - chemistry Chemical engineering Chemical Sciences Chromatography, High Pressure Liquid - methods Coffea - chemistry Coffee Coffee - chemistry Flavonoids Food and Nutrition Food engineering Glycolysis Life Sciences Oxidation markers Oxidation-Reduction Proanthocyanidins - analysis Proanthocyanidins - chemistry Procyanidins-A type Spectrometry, Mass, Electrospray Ionization - methods Tannins Thioglycolysis Flavonoids Tannins Oxidation markers Thioglycolysis Coffee Procyanidins-A type
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