Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(5): 1209-1215
Isolation of five proanthocyanidins from pear (Pyrus pyrifolia Nakai) fruit peels
Da Eun Jeong1, Jeong-Yong Cho1, Yu Geon Lee1, Hang Yeon Jeong1, Hyoung Jae Lee1, Jae-Hak Moon1
1Department of Food Science and Technology, Chonnam National University, BK21 Plus Program, Gwangju, Jeonnam 61186, Korea
Five proanthocyanidins, two B-type dimers and three A-type trimers, were purified and isolated from the fruit peels of Pyrus pyrifolia Nakai cv. Chuhwangbae. The isolated compounds were identified as (–)-epicatechin gallate-(4β → 8)-(–)-epicatechin (Hahashi et al. in Ann Biol Res 3:3200–3207, 2012), (–)-epicatechin-(4β → 8)-(–)-epicatechin (procyanidin B2) (Tanrioven and Eksi in Food Chem 93:89–93, 2005), (–)-epicatechin-(4β → 8, 2β → O-7)-(–)-epicatechin-(4β → 8)-(–)-epicatechin (cin namtannins B1) (Salta et al. in J. Fun. Food 2: 153–157, 2010), (–)-epicatechin-(4β → 8)-(–)-epicatechin-(4β → 8, 2β → O-7)-(–)-epicatechin (aesculitannin A) (Challice and Westwood in Phytochemistry 11: 37–44, 1972), and (–)-epicatechin-(4β → 6)-(–)-epicatechin-(4β → 8, 2β → O →7)-(–)-epicatechin (Es-Safi et al. in J Agric Food Chem 54: 6969–6977, 2006). Their structures were determined by nuclear magnetic resonance and mass spectrometry. The three A-type proanthocyanidin trimers were identified for the first time from pear.
Pyrus pyrifolia Nakai, Pear fruit, Proanthocyanidin, Trimeric A-type proanthocyanidin, Epicatechin
Food Science and Biotechnology 2017 ; 26(5): 1209-1215