Characterisation of proanthocyanidins from black soybeans: isolation and characterisation of proanthocyanidin oligomers from black soybean seed coats

Chiaki Ito; Tomoyuki Oki; Tadashi Yoshida; Fumio Nanba; Katsushige Yamada; Toshiya Toda

doi:10.1016/j.foodchem.2013.05.039

Characterisation of proanthocyanidins from black soybeans: isolation and characterisation of proanthocyanidin oligomers from black soybean seed coats

Food Chem. 2013 Dec 1;141(3):2507-12. doi: 10.1016/j.foodchem.2013.05.039. Epub 2013 May 21.

Authors

Chiaki Ito¹, Tomoyuki Oki, Tadashi Yoshida, Fumio Nanba, Katsushige Yamada, Toshiya Toda

Affiliation

¹ Department of Research and Development, Fujicco. Co. Ltd., 6-13-4 Minatojima-nakamachi Chuo-ku, Kobe, Hyogo 650-8558, Japan. c-ito@fujicco.co.jp

PMID: 23870988
DOI: 10.1016/j.foodchem.2013.05.039

Abstract

Proanthocyanidin oligomers (dimers to tetramers) were isolated from black soybean seed coats, using Sephadex LH-20 column chromatography and reversed-phase preparative HPLC. The isolated oligomers consisted of only (-)-epicatechin units, which were linked through either 4β→8 or 4β→6 (B-type) bonds. Procyanidin B2, procyanidin C1, and cinnamtannin A2 were identified as the main compounds of the proanthocyanidin dimers, trimers, and tetramers, respectively.

Keywords: Black soybean; Polyphenol; Proanthocyanidin.

MeSH terms

Glycine max / chemistry*
Molecular Conformation
Plant Extracts / chemistry*
Plant Extracts / isolation & purification
Proanthocyanidins / chemistry*
Proanthocyanidins / isolation & purification
Seeds / chemistry*

Substances

Plant Extracts
Proanthocyanidins