Assessment of Experimental Factors Affecting the Sensitivity and Selectivity of the Spectrophotometric Estimation of Pro
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Assessment of Experimental Factors Affecting the Sensitivity and Selectivity of the Spectrophotometric Estimation of Proanthocyanidins in Foods and Nutraceuticals Oscar Vidal-Casanella 1 & Oscar Nuñez 1,2,3 & Santiago Hernández-Cassou 1,2 & Javier Saurina 1,2 Received: 28 February 2020 / Accepted: 12 October 2020 # Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The assessment of a reliable method for the determination of active proanthocyanidins (PACs) in functional foods, nutraceuticals, and foodstuffs is still a pending analytical challenge. In general, pharmaceutical and food companies accept the assay based on 4dimethylaminocinnamaldehyde (DMAC) as an overall index of PACs, although these values provided confuse information of the actual bioactivity of the product. Besides, obtaining accurate and precise results is difficult because of the complexity of the sample matrices and the differential selectivity of analytes. Here, we have investigated in detail those experimental factors contributing to the PAC-DMAC derivatives, and we have explored the possibilities for increasing the selectivity of the reaction to detect the fraction of PAC molecules with antibacterial properties. In this regard, the use of harsh conditions, especially working at high temperature, contributes to the formation of the desired derivatives and the degradation of the undesired ones. Unfortunately, the selective detection of A-type species based on DMAC derivatization was not realistic. Another goal of the study was the development of a spectrophotometric assay for the determination of the total content of flavanols. In this case, experimental conditions were chosen to reach high responses for all the compounds. Working under mild conditions of temperature and reaction time (20 °C and 20 min), the method was suitable to estimate the overall flavanol content of food supplements, nutraceuticals, and commercial fruit juices. Keywords Proanthocyanidins . DMAC assay . Selectivity enhancement . Nutraceuticals . Fruit juices
Introduction Proanthocyanidins (PACs) are secondary metabolites of plants (Granato et al. 2016) which consist of oligomers or polymers of flavanols such as catechin and epicatechin. Flavonoids, and PACs in particular, are abundant in fresh fruits, especially in berries such as cranberry, blueberry, raspberry, and grape. Owing to their polyphenolic nature, PACs provide several beneficial effects on health as anti-oxidative, anti-inflammatory, anti-
* Javier Saurina [email protected] 1
Department of Chemical Engineering and Analytical Chemistry, University of Barcelona Martí i Franquès, 1-11, E-08028 Barcelona, Spain
2
Research Institute in Food Nutrition and Food Safety, University of Barcelona, Recinte Torribera, Av. Prat de la Riba 171, Edifici de Recerca (Gaudí), E-08921 Santa Coloma de Gramenet, Barcelona, Spain
3
Serra Húnter Fellow, Generalitat de Catalunya, Barcelona, Spain
mutagenic, and anti-carcinogenic properties. They have multiple applications in pharmaceutical, medicinal,
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