Journal
FOOD CHEMISTRY
Volume 113, Issue 4, Pages 897-902Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2008.08.016
Keywords
Picea mariana; Hot water bark extractives; Antioxidant activity; Anti-inflammatory activity; Proanthocyanidins; Total polyphenol index; Total proanthocyanidin content
Funding
- Fonds Quebecois de la Recherche sur la Nature et les Technologies (FQRNT)
- Fonds de la Recherche Forestiere du Saguenay Lac St. Jean and Institut des Nutraceutiques Forestiere des Aliments Fonctionnels (INAF)
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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. Crown Copyright (C) 2008 Published by Elsevier Ltd. All rights reserved.
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