Experiment 297737

Worktypes

ISOLATION AND IDENTIFICATION OF

Compounds isolated

CINNAMTANNIN A-2QUERCETIN-3-O-ALPHA-L-ARABINOPYRANOSIDEPROANTHOCYANIDIN A-1CATECHIN,EPI: (2-ALPHA-7,4-ALPHA-8)-EPI-CATECHIN: 3-T-O-ALPHA-L-ARABINOPYRANOSYL-ENT:CATECHIN,(+):PROCYANIDIN B-5PROCYANIDIN C-1PROANTHOCYANIDIN A-2PROTOCATECHUIC ACIDCATECHIN,EPI: (-):METHANE,BIS-8-8'-CATECHINYL:CATECHIN,EPI: (2-ALPHA-7,4-ALPHA-8)-EPI-CATECHIN: 3-T-O-BET-D-GALACTOPYRANOSYL-ENT:PROCYANIDIN B-2

Details

PropertyValue
OrganismTheobroma cacao (STERCULIACEAE)
CitationHATANO,T: MIYATAKE,H: NATSUME,M: OSAKABE,N: TAKIZAWA,T: ITO,H: YOSHIDA,T:. (2002). PROANTHOCYANIDIN GLYCOSIDES AND RELATED POLYPHENOLS FROM CACAO LIQUOR AND THEIR ANTIOXIDANT EFFECTS.. 59(7)
Amount utilized
Compound isolated
Number5