PRESENCE OF SEVERAL PHENOLIC COMPONENTS IN FRUIT PROANTHOCYANIDINS.

Abstract

Forsyth and Roberts1 reported that chromatographically homogeneous cacao proanthocyanidin dimer yielded epicathechin and a new leucocyanidin when heated with 0.1 N hydrochloric acid, and cyanidin when heated with stronger acid. Similar dimeric proanthocyanidins were isolated from Crataegus oxyacantha and Gleditschia triacanthos by Freudenberg and Weinges2–5. The astringent proanthocyanidins isolated from various fruit tissues, unlike the above dimers, were found to be highly polymerized and not chromatographically mobile. This was true of the originally isolated persimmon proanthocyanidin6,7 and of the more recently isolated persimmon8 and apple9 preparations. These purified preparations, which were not mobile on paper in any of the solvent systems tested, were, however, found to yield mobile phenolics without any accompanying anthocyanidins when heated with dilute hydrochloric acid. Under these conditions several chromatographically identified phenolics and a non-mobile but apparently less highly polymerized fraction were obtained. The original preparation, and the residue after dilute acid hydrolysis, which was insoluble in ethyl acetate, were found to yield identifiable anthocyanidins on heating with more concentrated hydrochloric acid. The results of these observations, which continued investigations previously reported on the mechanism of acid conversion of proanthocyanidins into their corresponding anthocyanidins10, are reported here.