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19542

Procyanidin B1

analytical standard

Synonym(s):

(−)-Epicatechin (4β-8)-(+)-catechin, cis,trans′′-4,8′′-Bi-(3,3′,4′,5,7-Pentahydroxyflavane), Proanthocyanidin B1

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1 MG

$621.00

$621.00

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About This Item

Empirical Formula (Hill Notation):
C30H26O12
CAS Number:
20315-25-7
Molecular Weight:
578.52
NACRES:
NA.24
PubChem Substance ID:
329751914
UNSPSC Code:
85151701
MDL number:
MFCD01861512

Key Documents

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InChI

1S/C30H26O12/c31-13-7-20(37)24-23(8-13)41-29(12-2-4-16(33)19(36)6-12)27(40)26(24)25-21(38)10-17(34)14-9-22(39)28(42-30(14)25)11-1-3-15(32)18(35)5-11/h1-8,10,22,26-29,31-40H,9H2/t22-,26+,27+,28+,29+/m0/s1

SMILES string

O[C@H]1Cc2c(O)cc(O)c([C@@H]3[C@@H](O)[C@H](Oc4cc(O)cc(O)c34)c5ccc(O)c(O)c5)c2O[C@@H]1c6ccc(O)c(O)c6

InChI key

XFZJEEAOWLFHDH-UKWJTHFESA-N

grade

analytical standard

assay

≥90% (HPLC)

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

application(s)

food and beverages

format

neat

storage temp.

2-8°C

Quality Level

100

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Procyanidin B1 analytical standard

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Procyanidin C1

technique(s)

HPLC: suitable, gas chromatography (GC): suitable

technique(s)

-

technique(s)

-

technique(s)

-

format

neat

format

neat

format

neat

format

neat

Quality Level

100

Quality Level

-

Quality Level

-

Quality Level

-

grade

analytical standard

grade

primary reference standard

grade

primary reference standard

grade

primary reference standard

assay

≥90% (HPLC)

assay

≥90.0% (HPLC)

assay

≥90.0% (HPLC)

assay

≥90.0% (HPLC)

storage temp.

2-8°C

storage temp.

−20°C

storage temp.

−20°C

storage temp.

−20°C

Application

Procyanidin B1 has been used in quantifying phenolic compound using HPLC, during a study performed to understand the effect of ellagitannins, ellagic acid and volatile compounds from oak wood on procyanidin B1 content of model wines.[1] It may have been used as reference material to determine phenolic acids from apple and pear using HPLC method.[1]
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

General description

Procyanidin B1 is a phenolic compound in fruits. It has been used widely as adulteration indicator of fruit juice. It has a strong antioxidant property.[1]

Other Notes

This compound is commonly found in plants of the genus: cinnamomum crataegus

Storage Class

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
WXBF2219V
WXBF1044V
WXBD5736V
WXBC6123V
WXBC4266V

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Effect of ellagitannins, ellagic acid and volatile compounds from oak wood on the (+)-catechin, procyanidin B1 and malvidin-3-glucoside content of model wines.
Jord?o, A. M., et al.
Australian Journal of Grape and Wine Research, 14.3, 260-270 (2008)
María-Ángeles Del-Castillo-Alonso et al.
Plant physiology and biochemistry : PPB, 109, 374-386 (2016-11-05)
In the present study we assessed the effects of ambient solar UV exclusion on leaf physiology, and leaf and berry skin phenolic composition, of a major grapevine cultivar (Tempranillo) grown under typically Mediterranean field conditions over an entire season. In
A Schieber et al.
Journal of chromatography. A, 910(2), 265-273 (2001-03-23)
A new HPLC stationary phase has been applied to the analysis of phenolic acids and flavonoids with diode array and mass spectrometric detection. The separation of 26 standard compounds was achieved within 1 h. The stationary phase displayed excellent resolution
Zala Zorenc et al.
Planta, 246(2), 217-226 (2017-03-21)
Rare red currants colors caused by low anthocyanin content in the pink and a lack of anthocyanins in the white cultivar correlated with low ANS gene expression, enzyme activity, and increased sugar/acid ratios. Changes in the contents of polyphenols, sugars
Kévin Billet et al.
Frontiers in plant science, 9, 798-798 (2018-07-07)
Grape accumulates numerous polyphenols with abundant health benefit and organoleptic properties that in planta act as key components of the plant defense system against diseases. Considerable advances have been made in the chemical characterization of wine metabolites particularly volatile and
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Articles

Dietary Antioxidants

Antioxidants protect biological systems from oxidative damage produced by oxygen-containing free radicals and from redoxactive transition metal ions such as iron, copper, and cadmium.

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