Some Catechins and Proanthocyanidins in the Cores of Bartlett Pears
Author:
- 1 September 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (5) , 733-735
Abstract
SUMMARY: Two catechins and two proanthocyanidins were isolated from the cores of Bartlett pears. The cateehins, (+)‐catechin, and (‐)‐epicateehin were obtained in crystalline form. Proanthocyanidin P‐l was found to he identical with the major proanthocyanidin of cacao beans. Proanthocyanidin P‐2 was found to consist of at least three flavan units. Treatment of proanthoeyanidin P‐2 with sulfurous acid yielded proanthocyanidin P‐l.Keywords
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