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ARS Home » Southeast Area » Little Rock, Arkansas » Microbiome and Metabolism Research Unit » Research » Publications at this Location » Publication #151357
Title: OLIGOMERIC AND POLYMERIC PROCYANIDINS (CONDENSED TANNINS) IN INFANT FOODS

Author
item GU, LIWEI - UAMS
item Prior, Ronald

Submitted to: Journal of Federation of American Societies for Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: 1/10/2003
Publication Date: 3/17/2003
Citation: GU, L., PRIOR, R.L. Oligomeric and Polymeric Procyanidins (Condensed Tannins) in Infant Foods. JOURNAL OF FEDERATION OF AMERICAN SOCIETIES FOR EXPERIMENTAL BIOLOGY. 2003. v. 17(5). p. A766. Abstract No. 459.2.

Interpretive Summary: Procyanidins (PCA), also called condensed tannins, are components in many fruits and other foods that are polymers of variable size of a single flavonoid compound. PCA have been reported to possess many physiological effects on health. The content and degree of polymerization (DP) of PCA in infant foods may have health consequences during growth and development. The quantities of PCA oligomers with DP= 1 to 10 and total polymers with DP>10 were analyzed in infant foods. PCA were detected in all infant foods tested, which contain barley, apple, pear, peach, cherry, plum, apricot, strawberry, or blueberry as ingredients. The total PCA in Gerber® single grain barley, apple/blueberry, applesauce, pears, and Heinz® peaches were 0.226±0.015, 0.259±0.009, 0.292±0.002, 0.092±0.001, 0.209±0.004 mg/g, respectively (n=2) based on the wet weight. The amount of PCA ingested from these baby foods was estimated to be 3.4, 29.2, 20.7, 6.5, and 14.8 mg per serving (1st food), respectively. The PCA in all these foods were oligomers, except Gerber® apple/blueberry which contained 8.4% of the PCA as polymers. On average, 71.4%, 52.0%, 35.5%, and 32.7% of the PCA in the fresh blueberry, pear, apple and peach were polymers. Over half of the total PCA in the ingredient fruits, including virtually all of the polymers appeared to have been degraded during processing. The oligomeric PCA in infant foods may have different bioavailability and physiological effects compared to the large polymers found in the ingredient foods.

Technical Abstract: Procyanidins (PCA, or condensed tannins) have been reported to possess many physiological effects on health. The content and degree of polymerization (DP) of PCA in infant foods may have health consequences during growth and development. The quantities of PCA oligomers with DP= 1~10 and total polymers (DP>10) in infant foods were analyzed using a normal phase HPLC-MS with fluorescence detection method. PCA were detected in all infant foods tested, which contain barley, apple, pear, peach, cherry, plum, apricot, strawberry, or blueberry as ingredients. The total PCA in Gerber® single grain barley, apple/blueberry, applesauce, pears, and Heinz® peaches were 0.226±0.015, 0.259±0.009, 0.292±0.002, 0.092±0.001, 0.209±0.004 mg/g, respectively (n=2) based on the wet weight. The ingestion of PCA from them was estimated to be 3.4, 29.2, 20.7, 6.5, and 14.8 mg per serving (1st food), respectively. The PCA in all these foods were oligomers, except Gerber® apple/blueberry which contained 8.4% of the PCA as polymers. On average, 71.4%, 52.0%, 35.5%, and 32.7% of the PCA in the fresh blueberry, pear, apple and peach are polymers. Over half of the total PCA in the ingredient fruits, including virtually all of the polymers appeared to have been degraded during processing. The oligomeric PCA in infant foods may have different bioavailability and physiological effects from the high molecular polymers in the ingredient foods.