Determination of A-Type and B-Type Procyanidins in Apple, Cocoa and Cinnamon Extracts

Procyanidins, after lignans, are the second most common class of natural phenolic substances found in nature. Because they occur in many foods, with apples and cocoa being most prominent in the western diet, there is a strong and ever increasing interest in determining their biological properties and significance as dietary antioxidants. This application note shows the development of robust methods to separate and quantify the major procyanidins in extracts from polyphenol-rich foods and spices using complimentary detectors.