Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation

J Agric Food Chem. 2003 Dec 3;51(25):7513-21. doi: 10.1021/jf034815d.


A normal-phase HPLC-MS/MS method was applied to screen for proanthocyanidins in 88 different kinds of foods. Thirty-nine foods were found to contain proanthocyanidins. These foods include 19 kinds of fruits, eight cereals/beans, seven nuts, two beverages, two spices, and one vegetable. Twenty-five kinds of foods were found to contain both oligomeric (DP </= 10) and polymeric proanthocyanidins (DP > 10), and the other 14 foods contained only oligomers. Procyanidins with B-type linkages were detected as the only components in 21 foods and also as principal components in the others. Propelargonidins were identified in pinto bean, raspberry, strawberry, and almond, etc. Plum, avocado, peanut, curry, and cinnamon were identified as potential sources of A-type proanthocyanidins in addition to cranberry. Thiolytic degradation and MS/MS analyses indicated that the A-type linkages are present as a terminal unit in plum or between the extension units in curry, cinnamon, and avocado, whereas A-type linkages exist at both positions in cranberry and peanut.

MeSH terms

  • Beverages / analysis
  • Chromatography, High Pressure Liquid*
  • Edible Grain / chemistry
  • Food Analysis*
  • Fruit / chemistry
  • Mass Spectrometry*
  • Nuts / chemistry
  • Proanthocyanidins / analysis*
  • Proanthocyanidins / chemistry*
  • Spices / analysis
  • Sulfhydryl Compounds / metabolism*
  • Vegetables / chemistry


  • Proanthocyanidins
  • Sulfhydryl Compounds