| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1188934 | Food Chemistry | 2009 | 6 Pages |
Abstract
Hot water extract (HWE) from Picea mariana (black spruce) bark was evaluated for its antioxidant and anti-inflammatory activities. HWE was fractionated into an oligomeric proanthocyanidin-rich fraction (OPF) and a polymeric proanthocyanidin-rich (PPF) fraction, and their bioactivities were also evaluated. OPF exhibited the highest antioxidant and anti-inflammatory activities. The compositions of HWE, OPF and PPF were also evaluated. OPF was richest in total polyphenol but the lowest in total proanthocyanidin (PA) content. Thiolysis coupled with HPLC-DAD has shown that the PAs of the black spruce bark were procyanidin type. The mean degrees of polymerisation (DPm) of HWE, OPF and PPF were, respectively, 6.0, 3.3 and 7.6.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Papa Niokhor Diouf, Tatjana Stevanovic, Alain Cloutier,