USDA Database for the Proanthocyanidin

Content of Selected Foods

Prepared by

Nutrient Data Laboratory

Beltsville Human Nutrition Research Center
Agricultural Research Service
U.S. Department of Agriculture

in collaboration with

Arkansas Childrens Nutrition Center, ARS, USDA, Little Rock, AR

Mars, Inc., Hackettstown NJ
Ocean Spray Cranberries, Inc. Lakeville, MA

August 2004

U.S. Department of Agriculture

Agricultural Research Service
Beltsville Human Nutrition Research Center
Nutrient Data Laboratory
10300 Baltimore Avenue
Building 005, Room 107, BARC-West
Beltsville, Maryland 20705
Tel. 301-504-0630, FAX: 301-504-0632
E-Mail: ndlinfo@rbhnrc.usda.gov
Web site: http://www.nal.usda.gov/fnic/foodcomp
 i

Table of Contents
Documentation...........................................................................................................................1
Data Sources ..............................................................................................................................1
Data Management ......................................................................................................................2
Data Quality Evaluation.............................................................................................................3
Data Aggregation and Format....................................................................................................4
Format of Table 1 USDA Database for the Proanthocyanidin Content of Selected Foods....4
References Cited in the Documentation ....................................................................................5
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods .....................7
Table 2. Foods Containing Undetectable Amounts of Proanthocyanidins .............................24
Table 3. Foods that Contain Other Proanthocyanidins (Prodelphinidins and
Propelargonidins) along with Procyanidins and A-Type Linkages ..........................25
Sources of Data ........................................................................................................................26
 1

Documentation

Proanthocyanidins (PAs), the polymers of flavan-3-ols, also referred to as Condensed

Tannins, are known for contributing astringent flavor to foods. Recently it has been
hypothesized that the free radical scavenging properties of PAs may reduce the risk of
cardiovascular diseases (Reed, 2002; Steinberg, et al 2003), cancer (Bagchi, et al 2000), blood
clotting (Murphy, et al 2003) and certain types of trimeric PAs may protect against urinary
tract infections (Foo, et al 2000). A database for PAs is needed for epidemiologists and health
researchers to estimate the intakes and to investigate relationships between intakes and
reduction in the risks of various diseases. USDA scientists have developed a Special Interest
Database for PAs in selected foods in collaboration with scientists at the Arkansas Childrens
Nutrition Center, Little Rock, AR., Mars, Inc., Hackettstown, N.J. and Ocean Spray
Cranberries, Inc., Lakeville, Mass. This database complements the previously released
database, USDA Database for Flavonoid Contents in Selected Foods, which contains values
for 26 monomeric compounds in five subclasses of dietary flavonoids: Flavonols, flavones,
flavanones, flavan-3-ols and anthocyanidins.

Data Sources
The database contains analytical data generated by the ARS scientists at Arkansas Childrens
Nutrition Center (Ref. 13, Sources of Data) as well as other published analytical data. Food
samples analyzed by the Arkansas Center were procured under the National Food and Nutrient
Analysis Program (NFNAP) of the Nutrient Data Laboratory (NDL) of the USDA. Fresh
produce samples were obtained from retail supermarkets in four regions of the United States
during two different seasons. Similar foods were composited by season and region, frozen,
homogenized and freeze-dried to stabilize the proanthocyanidin content. Samples were
shipped frozen on dry ice and kept at 700C until analysis. Processed and prepared products as
well as nuts, cereals/beans, and snacks were ground without freeze-drying. Beverages were
analyzed in their original liquid form. The normal-phase High Performance Liquid
Chromatography (HPLC) method developed by Hammerstone, et al (1999) and optimized by
Adamson, et al (1999) and Gu, et al (2002, 2003) was applied for the analysis and quantitation
of PAs. This method separates and quantifies all compounds from mono- to decamers
individually and polymers with degrees of polymerization (DPs) greater than ten as a single
peak. Gu, et al validated this method to demonstrate the efficiency of extraction and specificity
of separation and quantification. The risk of contamination of polymers with non-
proanthocyanidin (non-PA) compounds is minimal due to the limited occurrence of these
compounds in most foods. Non-PA compounds may occur in wines and strawberries.

In addition, previously published data were collected through searches of scientific literature
databases. Data from analytical studies that used only acceptable analytical methods (HPLC
methods, both normal and reverse phase) were considered for inclusion. The reverse phase
HPLC method is not suitable for separating the compounds with DPs higher than three
(Adamson, et al 1999). Since a number of studies, using the reverse phase HPLC method, are
included in the database, compounds with DPs >3 may not be reported for all foods.
Analytical methods, (i.e. Folin-Ciocalteu and Vanillin assay) which are not specific for PAs
only and quantify only total PAs but not individual compounds were not considered
acceptable.
 2

Data Management
The PAs are polymers of flavan-3-ols or flavanols. Procyanidins (polymers of [epi] catechin)
are the most common proanthocyanidins in foods, however prodelphinidins (derived form [epi]
gallocatechin) and propelargonidins (derived from afzelechin) also have been identified
(Santos-Buelga and Scalbert 2000; Gu, et al 2004). See Figure 1.

Proanthocyanidin Flavan-3-ol Substitution pattern

subclass monomer R1 R2 R3 R4
Procyanidin Catechin OH H H OH
" Epicatechin OH H OH H
Prodelphinidin Gallocatechin OH OH H OH
" Epigallocatechin OH OH OH H
Propelargonidin Afzelechin H H H OH

Figure 1. Structure of common flavan-3-ols and substitution patterns found in proanthocyanidins

extracted from foods.

The most common flavanol-flavanol linkages are C-C bonds (B-type, 46 or 48), but occasionally
mixed double linkages occur (A type, 48, 27). See Figure 2.

Unfortunately analytical technology has not advanced to the stage where each of these
proanthocyanidins as well as A-type linkages can be quantified separately. Nonetheless, mass
spectrometric detection systems, which have been employed for much of the current
proanthocyanidin data, can qualitatively distinguish among the oligomers of varying
polymerization degree and the various intermonomeric linkages. Therefore the data in this
table are a summation of all forms of proanthocyanidins for a given oligomeric fraction. The
monomers, dimers and trimers are reported individually, while tetramers, pentamers and
hexamers are grouped together as 4-6mers; and heptamers, octamers, nonamers and decamers
are grouped together as 7-10mers. Polymers (DP>10) are reported as a separate group. All the
values are reported as mg/100g of fresh weight of edible portion, except for grape seeds and
skins. Although grape seeds and skins are not consumed as such, their contents of PAs are of
great importance to wine makers. Therefore their values are included in the database. If a
value was reported as Trace an estimate was calculated by multiplying the Limit of
Quantitation (LOQ) by a factor of 0.71 (Mangels, et al 1993) to reflect the area under the curve
below the LOQ, if the LOQ was available. A zero value reported in the database should be
 3

considered as a true zero (below the limit of detection, LOD), indicating that authors attempted
to measure the compound in that food and did not find it. The lack of a value for a particular
compound(s) does not imply a zero value, but only that data were unavailable. The table of
analytical values contains values for only those compounds and foods that were available at the
time of this survey; it does not mean that other compounds were not present in that particular
food or foods not included in the database do not contain PAs. Most of the data, except for the
data generated by the Arkansas Nutrition Center, reported values for monomers, dimers and
trimers only because most of the analysts used the reverse phase HPLC method for separating
the compounds.

Figure 2. Common interflavan linkages found in proanthocyanidins extracted from foods. A)

B type 48 linkage [Epicatechin-(4$8)-epicatechin], B) B type 46 linkage [Epicatechin-
(4$6)-epicatechin], C) A type linkage [Epicatechin-(2$7, 4$8)-epicatechin]. From
Porter, 1994.

Data Quality Evaluation

All data were evaluated for quality using the procedures developed by the NDL scientists
(Holden, et al 2002). Categories of documentation evaluated include: sampling plan, sample
handling, number of samples, analytical method and analytical quality control. The
information presented in each manuscript was evaluated for each category, which then received
a rating ranging from 0 to 20 points. The ratings for all the five categories were summed to
yield a Quality Index (QI) with a maximum score of 100 points. The Confidence Code (CC)
was derived from the QI and is an indicator of relative quality of the data and reliability of a
given mean. Each food and compound in the database has a CC. Different foods from the
same study may have different CCs depending on the sampling procedure used or the number
of samples analyzed.
 4

The CC was assigned as follows:

QI CC
75-100 A
74-50 B
49-25 C
<25 D

Data Aggregation and Format

Data for similar forms of a food were grouped and aggregated to match the food entries or food
descriptions in the USDA Nutrient Database for Standard Reference (SR). Each food was
given a Nutrient Data Bank (NDB) number, a five digit numerical code used in the SR.
Temporary NDB numbers, beginning with 97, were assigned to foods that are not included
in the SR and the numbers are not unique to this table or to a food, as they may have been used
in other special interest databases produced by the NDL. Subsequently, the mean value
(mg/100g), standard deviation of each mean (SD), minimum (Min.) and maximum (Max.)
values were determined for each food and PA compound or group of compounds. The various
studies reported values as either individual values or as means, with additional statistical
information. As a result, means in the database may be calculated either from individual
values or as a mean of means, or as a combination of these. Mean values per study were
weighted to account for the different number of samples among the various studies used. The
weighted mean from each data source was, in turn, used to calculate the standard deviation
based on the total number of samples in each aggregated food. The data quality ratings for
each category were reevaluated for the mean value of each food and each compound. Ratings
may change at this stage. For example, number of samples in the aggregate may increase
which may increase the rating for that category. This, in turn, may increase the QI and the CC.
The values along with the confidence codes and sources of data are given in Table 1. Foods in
Table 1 are arranged in alphabetical order.

Format of Table 1 USDA Database for the Proanthocyanidin Content of Selected Foods
This table contains proanthocyanidin values for 205 foods. The fields are as follows:

Field name Field description

NDB No. USDA Nutrient Data Bank Number

Description Food description
Proanthocyanidin Name of individual or group of PAs
Mean Mean value (mg/100g edible portion)
SD Standard Deviation of the Mean (mg/100g edible portion)
N Number of samples
Min. Minimum value (mg/100g edible portion)
Max. Maximum value (mg/100g edible portion)
CC Confidence Code
Sources of data Data source/s from which values were obtained
 5

Table 2 provides a list of foods where PAs were not detected. Similarly Table 3 provides a list
of foods that contain proanthocyanidins other than procyanidins (prodelphinidins and
propelargonidins) and double linkages (A-type). All three tables along with the references for
sources of data are available on the NDL website: www.nal.usda.gov/fnic/foodcomp.

A review of these data for proanthocyanidins indicates variability in levels of specific PAs. A
plants genetic predisposition dictates the biosynthesis of the primary (sugars, amino acids,
etc.) and secondary metabolites (i.e. proanthocyanidins, saponins, alkaloids, etc.). Variability
with respect to secondary metabolites can exist between varieties (or cultivars) of the same
species. This is quite apparent with data presented herein for apple and grape. However,
various environmental factors determine the extent to which genetic potentialities are achieved.
Ecology, drought, soil type/structure, disease, herbivore damage, and farming practices (i.e.
pruning, application of pesticides, etc.) do have an influence on secondary plant metabolism.
The post-harvest handling (storage time, temperature, modified atmospheres, etc.) of fruits and
vegetables can also impact metabolite levels. Processing effects such as heating, fermentation,
shearing, etc. can influence the final levels of these compounds. Finally, variability in food
component values may be attributable to the differences in analytical methods used to
determine the values.

When food composition data are being reviewed and evaluated it is important to distinguish
variability due to factors intrinsic to the food or food processing from factors inherent to the
measurement process. It is not possible at this stage to separate the sources and magnitude of
effects to biological or analytical variability. In this database values came from limited sources
and were based on a limited number of samples. This may also account for the apparent higher
variability in the PA contents. Comparisons for raw and processed foods are not valid unless
paired samples are used for both the raw and processed foods. But the preliminary
observations did show considerable loss of PAs after cooking, e.g. raw and cooked pinto beans
(796 vs 21 mg/100g respectively). Therefore it is important to study the effects of processing
on PA contents in the future studies.

Limitations of the Data: This is a provisional database for proanthocyanidins in foods.

The analytical data presented in this database are the result of much work and the development
and use of state-of-the-art methodologies for the quantitative analysis of proanthocyanidins.
However, it is recognized that these methods have not addressed all the technical issues that
still remain for the most accurate, representative assessment of the proanthocyanidin content of
foods. Therefore, this database should be used carefully in drawing conclusions about absolute
values for proanthocyanidins. Instead, as stated in the introductory paragraph, this database
should be considered an important tool for developing hypotheses about the relationships
between the intake of proanthocyanidins and various disease states, to help develop and set
priorities for continued investigation, characterization and improved quantitation of the
proanthocyanidin content of foods.

References Cited in the Documentation

Reed, Crit. Rev. Food Sci. Nutr., 2002, 42(Suppl.), 301-316.
Steinberg, et al, J. Am. Diet. Assoc., 2003, 103, 215-223.
Bagchi, et al, Toxicology, 2000, 148(2-3), 187-197.
Murphy, et al, Am. J. Clin. Nutr. 2003, 77:1466-1473
 6

Foo, et al, J. Nat. Prod., 2000, 63(9), 1225-1228.

Hammerstone, et al, J. Agric. Food Chem., 1999, 47, 490-496.
Adamson, et al, J. Agric. Food Chem., 1999, 47, 4184-4188.
Gu, et al, J. Agric. Food Chem., 2002, 50, 4852-4860.
Gu, et al, J. Agric. Food Chem., 2003, 51, 7513-7521.
Santos-Buelga and Scalbert, J. Sci. Food Agric., 2000, 80, 1094-1117.
Gu, et al, J. Nutr., 2004, 134, 613-617.
Mangels, et al, J. Am. Diet. Assoc., 1993, 93, 284-296.
Holden, et al, J. Food Comp. Anal., 2002, 15(4), 339-348.
 Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 7
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
14003 Alcoholic beverage, Monomers 0.63 0.27 7 0.26 1.01 B 8, 13, 16, 19
beer, regular Dimers 0.85 0.45 7 0.08 1.17 B 8, 13, 16, 19
Trimers 0.15 0.08 6 0.07 0.30 B 8, 13, 19
4-6mers 0.40 2 0.40 0.40 B 13
7-10mers 0.00 2 0.00 0.00 B 13
Polymers 0.00 2 0.00 0.00 B 13
14096 Alcoholic beverage, Monomers 16.64 4.57 68 0.78 35.82 B 7, 8, 10, 11,
wine, table, red 13, 15, 29
Dimers 20.49 5.67 70 0.73 42.70 B 7, 8, 10, 11,
13, 15, 22,
29
Trimers 1.80 1.01 11 0.22 4.12 B 7, 8, 10, 13,
15, 22
4-6mers 6.70 2 6.70 6.70 B 13
7-10mers 5.00 2 5.00 5.00 B 13
Polymers 11.00 2 11.00 11.00 B 13
14104 Alcoholic beverage, Monomers 1.33 0.00 3 1.33 1.33 C 8
wine, table, rose Dimers 0.86 0.00 3 0.86 0.86 C 8
Trimers 0.01 0.00 3 0.01 0.01 C 8
14106 Alcoholic beverage, Monomers 0.59 0.07 44 0.17 0.66 B 5, 8, 29
wine, table, white Dimers 0.21 0.03 45 0.04 0.26 B 5, 8, 23, 29
Trimers 0.01 0.02 4 0.00 0.04 C 8, 23
09016 Apple juice, canned Monomers 4.96 7.26 25 0.08 28.60 B 13, 17, 24,
or bottled, 27, 28
unsweetened, Dimers 4.04 4.19 25 0.00 15.69 B 13, 17, 24,
without added 27, 28
ascorbic acid
Trimers 2.74 4.32 10 0.00 11.52 B 13, 27, 28
4-6mers 0.38 2 0.38 0.38 B 13
7-10mers 0.10 2 0.10 0.10 B 13
Polymers 0.00 2 0.00 0.00 B 13
97066 Apples, Fuji, with Monomers 6.46 1.68 4 4.15 8.19 A 13
peel, raw Dimers 9.92 2.64 4 6.48 12.90 A 13
Trimers 6.09 1.43 4 4.29 7.78 A 13
4-6mers 19.09 4.31 4 13.76 24.32 A 13
7-10mers 13.81 2.79 4 10.62 17.43 A 13
Polymers 14.22 3.06 4 11.18 18.48 A 13
97067 Apples, Gala, with Monomers 5.94 0.38 3 5.50 6.22 A 13
peel, raw Dimers 9.55 0.30 3 9.26 9.86 A 13
Trimers 6.24 0.23 3 6.05 6.49 A 13
4-6mers 21.28 1.51 3 19.93 22.91 A 13
7-10mers 18.73 1.36 3 17.74 20.28 A 13
Polymers 30.68 5.56 3 26.63 37.02 A 13

1
Table contains data for those compounds where analytical data were available; lack of data does not mean the compound is not present in a particular food.
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 8
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
97069 Apples, Golden Monomers 3.71 1.02 7 2.34 5.00 A 8, 13
Delicious, with peel,
raw Dimers 7.59 2.24 7 4.58 10.34 A 8, 13

Trimers 4.73 1.37 7 2.88 6.40 A 8, 13

4-6mers 21.77 1.21 4 20.58 23.17 A 13

7-10mers 18.75 1.01 4 17.55 19.98 A 13

Polymers 26.46 2.77 4 23.17 29.78 A 13

97068 Apples, Golden Monomers 4.02 0.04 11 4.00 4.15 A 6, 13

Delicious, without Dimers 6.62 1.28 11 6.00 9.80 A 6, 13
peel, raw
Trimers 5.79 2 5.44 6.13 A 13
4-6mers 21.16 2 19.31 23.01 A 13
7-10mers 17.54 2 15.27 19.80 A 13
Polymers 22.40 2 18.39 26.40 A 13
97070 Apples, Granny Monomers 5.68 1.93 7 3.26 8.86 A 8, 13
Smith, with peel, raw Dimers 12.76 2.78 7 9.71 18.37 A 8, 13
Trimers 8.24 1.38 7 7.07 11.35 A 8, 13
4-6mers 32.90 5.85 4 29.23 41.55 A 13
7-10mers 30.12 6.14 4 26.36 39.26 A 13
Polymers 46.31 9.52 4 37.84 59.93 A 13
09004 Apples, raw, without Monomers 7.50 2.23 18 1.00 14.00 C 6
peel, raw Dimers 9.50 1.89 18 4.00 15.00 C 6
97072 Apples, Red Monomers 8.31 3.73 7 6.42 10.16 A 8, 13
Delicious, with peel, Dimers 15.12 6.49 7 9.61 18.32 A 8, 13
raw
Trimers 10.11 4.34 7 6.44 12.15 A 8, 13
4-6mers 28.59 15.26 4 21.37 32.62 A 13
7-10mers 25.12 13.45 4 19.24 30.35 A 13
Polymers 40.54 22.20 4 32.67 54.25 A 13
97071 Apples, Red Monomers 6.81 2 6.19 7.44 A 13
Delicious, without
peel, raw Dimers 11.29 2 10.17 12.41 A 13

Trimers 7.18 2 6.48 7.88 A 13

4-6mers 24.33 2 21.95 26.71 A 13

7-10mers 20.31 2 18.11 22.51 A 13

Polymers 28.75 2 23.75 33.75 A 13

97084 Apples, Renette, Monomers 8.27 0.00 3 8.27 8.27 C 8

with peel, raw Dimers 23.16 0.00 3 23.16 23.16 C 8
Trimers 11.45 0.00 3 11.45 11.45 C 8
09021 Apricots, with peel, Monomers 1.32 0.89 5 0.33 2.80 B 8, 13
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 9
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
raw Dimers 1.33 1.06 5 0.15 3.10 B 8, 13
Trimers 0.77 0.68 5 0.01 1.90 B 8, 13
4-6mers 4.90 2 4.90 4.90 B 13
7-10mers 2.20 2 2.20 2.20 B 13
Polymers 0.80 2 0.80 0.80 B 13
09038 Avocados, raw, Monomers 0.96 0.78 8 0.00 2.12 A 13
California Dimers 1.46 0.84 8 0.54 3.28 A 13
Trimers 1.36 0.65 8 0.00 2.12 A 13
4-6mers 3.17 2.07 8 0.00 5.79 A 13
7-10mers 0.44 0.71 8 0.00 1.96 A 13
Polymers 0.00 0.00 8 0.00 0.00 A 13
97021 Babyfood, apricots Monomers 1.70 1 B 13
with pears and Dimers 3.40 1 B 13
apples
Trimers 2.30 1 B 13
4-6mers 7.60 1 B 13
7-10mers 4.60 1 B 13
Polymers 0.00 1 B 13
97022 Babyfood, banana, Monomers 1.10 1 B 13
plum, grape Dimers 2.50 1 B 13
Trimers 1.90 1 B 13
4-6mers 8.10 1 B 13
7-10mers 7.10 1 B 13
Polymers 4.40 1 B 13
97024 Babyfood, banana, Monomers 0.40 1 B 13
strawberry Dimers 1.00 1 B 13
Trimers 0.90 1 B 13
4-6mers 3.80 1 B 13
7-10mers 3.30 1 B 13
Polymers 2.80 1 B 13
03181 Babyfood, cereal, Monomers 4.80 1 B 13
barley, dry Dimers 9.30 1 B 13
Trimers 4.50 1 B 13
4-6mers 4.10 1 B 13
7-10mers 0.00 1 B 13
Polymers 0.00 1 B 13
97025 Babyfood, dessert, Monomers 0.70 1 B 13
blueberry buckle Dimers 1.80 1 B 13
Trimers 1.30 1 B 13
4-6mers 5.30 1 B 13
7-10mers 4.40 1 B 13
Polymers 4.40 1 B 13
03225 Babyfood, dessert, Monomers 1.60 1 B 13
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 10
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
cherry vanilla Dimers 2.70 1 B 13
pudding, junior
Trimers 1.70 1 B 13
4-6mers 5.20 1 B 13
7-10mers 2.90 1 B 13
Polymers 0.00 1 B 13
03165 Babyfood, fruit, Monomers 2.90 1 B 13
apple and blueberry, Dimers 5.10 1 B 13
junior
Trimers 2.80 1 B 13
4-6mers 7.80 1 B 13
7-10mers 5.20 1 B 13
Polymers 2.20 1 B 13
97020 Babyfood, fruit, Monomers 3.00 1 B 13
Apple, Strawberry, Dimers 7.30 1 B 13
banana
Trimers 4.30 1 B 13
4-6mers 14.90 1 B 13
7-10mers 10.60 1 B 13
Polymers 14.00 1 B 13
97018 Babyfood, Fruit, Monomers 3.80 1 B 13
apples, organic Dimers 8.90 1 B 13
Trimers 5.10 1 B 13
4-6mers 17.80 1 B 13
7-10mers 12.30 1 B 13
Polymers 14.80 1 B 13
03116 Babyfood, fruit, Monomers 3.40 1 B 13
applesauce, strained Dimers 6.40 1 B 13
Trimers 3.60 1 B 13
4-6mers 9.80 1 B 13
7-10mers 6.10 1 B 13
Polymers 0.00 1 B 13
97017 Babyfood, fruit, Monomers 0.00 1 B 13
bananas Dimers 0.00 1 B 13
Trimers 0.00 1 B 13
4-6mers 0.00 1 B 13
7-10mers 0.00 1 B 13
Polymers 0.00 1 B 13
97019 Babyfood, fruit, Monomers 1.85 0.12 4 1.70 2.00 B 13
peaches Dimers 3.80 0.33 4 3.40 4.20 B 13
Trimers 2.80 0.08 4 2.70 2.90 B 13
4-6mers 8.75 0.69 4 7.90 9.60 B 13
7-10mers 5.75 0.45 4 5.20 6.30 B 13
Polymers 0.00 0.00 4 0.00 0.00 B 13
03132 Babyfood, fruit, Monomers 1.55 0.37 4 1.10 2.00 B 13
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 11
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
pears, strained Dimers 2.65 0.45 4 2.10 3.20 B 13
Trimers 1.80 0.24 4 1.50 2.10 B 13
4-6mers 5.70 0.57 4 5.00 6.40 B 13
7-10mers 3.65 0.04 4 3.60 3.70 B 13
Polymers 0.00 0.00 4 0.00 0.00 B 13
43007 Babyfood, fruit, tutti Monomers 0.00 1 B 13
frutti, junior Dimers 0.00 1 B 13
Trimers 0.00 1 B 13
4-6mers 0.00 1 B 13
7-10mers 0.00 1 B 13
Polymers 0.00 1 B 13
03166 Babyfood, juice, Monomers 0.09 1 B 13
apple Dimers 0.19 1 B 13
Trimers 0.19 1 B 13
4-6mers 0.47 1 B 13
7-10mers 0.09 1 B 13
Polymers 0.00 1 B 13
43408 Babyfood, juice, pear Monomers 0.03 1 B 13
Dimers 0.09 1 B 13
Trimers 0.09 1 B 13
4-6mers 0.00 1 B 13
7-10mers 0.00 1 B 13
Polymers 0.00 1 B 13
97064 Babyfood, juice, Monomers 0.09 1 B 13
white grape Dimers 0.19 1 B 13
Trimers 0.19 1 B 13
4-6mers 0.37 1 B 13
7-10mers 0.00 1 B 13
Polymers 0.00 1 B 13
97023 Babyfood, plums Monomers 1.40 1 B 13
with apples Dimers 4.00 1 B 13
Trimers 2.70 1 B 13
4-6mers 10.30 1 B 13
7-10mers 7.40 1 B 13
Polymers 7.30 1 B 13
03091 Babyfood, Monomers 0.00 1 B 13
vegetables, green Dimers 0.00 1 B 13
beans, strained
Trimers 0.00 1 B 13
4-6mers 0.00 1 B 13
7-10mers 0.00 1 B 13
Polymers 0.00 1 B 13
03121 Babyfood, Monomers 0.00 1 B 13
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 12
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
vegetables, peas, Dimers 0.00 1 B 13
strained
Trimers 0.00 1 B 13
4-6mers 0.00 1 B 13
7-10mers 0.00 1 B 13
Polymers 0.00 1 B 13
03104 Babyfood, Monomers 0.00 1 B 13
vegetables, squash, Dimers 0.00 1 B 13
strained
Trimers 0.00 1 B 13
4-6mers 0.00 1 B 13
7-10mers 0.00 1 B 13
Polymers 0.00 1 B 13
19078 Baking chocolate, Monomers 198.54 2 196.40 200.69 A 13
unsweetened,
squares Dimers 206.51 2 195.64 217.38 A 13

Trimers 130.88 2 120.26 141.50 A 13

4-6mers 332.62 2 291.35 373.89 A 13

7-10mers 216.39 2 176.78 256.00 A 13

Polymers 551.00 2 418.91 683.09 A 13

09040 Bananas, raw Monomers 0.13 0.07 7 0.04 0.24 A 8, 13

Dimers 0.43 0.25 7 0.10 0.80 A 8, 13
Trimers 0.49 0.36 7 0.00 0.94 A 8, 13
4-6mers 2.32 0.45 4 1.99 2.98 A 13
7-10mers 0.00 0.00 4 0.00 0.00 A 13
Polymers 0.00 0.00 4 0.00 0.00 A 13
20004 Barley Monomers 3.13 1.57 11 1.00 5.50 C 14, 16
Dimers 46.11 9.46 11 32.20 59.00 C 14, 16
Trimers 50.00 10.59 8 33.60 67.10 C 14
16014 Beans, black, mature Monomers 2.90 2 2.90 2.90 B 13
seeds, raw Dimers 5.20 2 5.20 5.20 B 13
Trimers 0.00 2 0.00 0.00 B 13
4-6mers 0.00 2 0.00 0.00 B 13
7-10mers 0.00 2 0.00 0.00 B 13
Polymers 0.00 2 0.00 0.00 B 13
16022 Beans, french, Monomers 0.00 0.00 3 0.00 0.00 C 8
mature seeds, raw Dimers 0.00 0.00 3 0.00 0.00 C 8
Trimers 0.00 0.00 3 0.00 0.00 C 8
16032 Beans, kidney, red, Monomers 16.25 4.61 4 10.60 21.90 B 13
mature seeds, raw Dimers 22.90 2.86 4 19.40 26.40 B 13
Trimers 23.60 4.49 4 18.10 29.10 B 13
4-6mers 98.85 15.39 4 80.00 117.70 B 13
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 13
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
7-10mers 90.50 12.08 4 75.70 105.30 B 13
Polymers 258.15 4.29 4 252.90 263.40 B 13
16043 Beans, pinto, mature Monomers 1.75 0.06 4 1.70 1.82 A 13
seeds, cooked, Dimers 4.40 0.36 4 3.90 4.70 A 13
boiled, without salt
Trimers 3.91 0.32 4 3.44 4.15 A 13
4-6mers 10.52 5.46 4 4.24 15.19 A 13
7-10mers 4.32 5.48 4 0.00 11.43 A 13
Polymers 1.41 1.66 4 0.00 3.23 A 13
16042 Beans, pinto, mature Monomers 10.72 4.06 7 5.26 15.94 A 8, 13
seeds, raw Dimers 19.22 12.69 7 2.16 34.37 A 8, 13
Trimers 16.18 12.00 7 0.00 29.81 A 8, 13
4-6mers 125.90 9.21 4 112.69 132.52 A 13
7-10mers 135.62 10.43 4 120.64 143.75 A 13
Polymers 459.63 34.15 4 410.41 489.30 A 13
16049 Beans, white, mature Monomers 0.10 0.00 3 0.10 0.10 C 8
seeds, raw Dimers 0.03 0.00 3 0.03 0.03 C 8
Trimers 0.00 0.00 3 0.00 0.00 C 8
43201 Bee Pollen Monomers 0.00 0.00 3 0.00 0.00 C 8
Dimers 0.00 0.00 3 0.00 0.00 C 8
Trimers 0.00 0.00 3 0.00 0.00 C 8
09042 Blackberries, raw Monomers 3.73 1.59 7 0.84 6.30 A 8, 13
Dimers 4.45 3.00 7 1.46 9.50 A 8, 13
Trimers 2.11 2.03 7 0.06 5.84 A 8, 13
4-6mers 7.27 5.02 4 3.47 14.56 A 13
7-10mers 4.24 4.47 4 0.64 10.76 A 13
Polymers 1.51 3.02 4 0.00 6.04 A 13
09050 Blueberries, raw Monomers 3.46 1.38 11 2.07 5.58 A 8, 13
Dimers 5.71 2.40 11 1.66 9.48 A 8, 13
Trimers 4.15 1.85 11 0.73 7.37 A 8, 13
4-6mers 19.57 3.36 8 15.75 26.04 A 13
7-10mers 14.55 2.03 8 10.99 17.40 A 13
Polymers 129.05 47.31 8 58.37 200.62 A 13
97085 Blueberries, wild, Monomers 3.23 0.27 3 2.88 3.40 B 12, 13
raw Dimers 8.45 0.86 3 7.36 9.00 B 12, 13
Trimers 6.56 0.38 3 6.08 6.80 B 12, 13
4-6mers 25.99 0.45 3 25.70 26.56 B 12, 13
7-10mers 29.31 2.38 3 27.80 32.32 B 12, 13
Polymers 255.09 8.39 3 244.48 260.40 B 12, 13
16052 Broadbeans (fava Monomers 80.84 0.00 3 80.84 80.84 C 8
beans), mature Dimers 73.48 0.00 3 73.48 73.48 C 8
seeds, raw
Trimers 0.13 0.00 3 0.13 0.13 C 8
20011 Buckwheat flour, Monomers 3.79 1 3.79 3.79 D 21
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 14
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
whole-groat Dimers 46.51 1 46.51 46.51 D 21

97031 Buckwheat, hulls Monomers 1.02 1 1.02 1.02 D 21

Dimers 43.49 1 43.49 43.49 D 21
97034 Cacao beans Monomers 1381.28 1 1381.28 1381.28 C 12
Dimers 831.29 1 831.29 831.29 C 12
Trimers 785.70 1 785.70 785.70 C 12
4-6mers 2690.78 1 2690.78 2690.78 C 12
7-10mers 2224.21 1 2224.21 2224.21 C 12
Polymers 1568.49 1 1568.49 1568.49 C 12
99321 Candies, dark Monomers 79.79 24.86 8 57.20 136.40 C 1, 18
chocolate Dimers 59.05 14.07 8 50.00 94.20 C 1, 18
Trimers 32.25 11.49 8 20.00 55.60 C 1, 18
4-6mers 48.10 30.08 8 20.00 118.30 C 1, 18
7-10mers 14.38 16.77 8 0.00 54.20 C 1, 18
19120 Candies, milk Monomers 23.47 3.55 8 20.00 31.18 A 1, 13
chocolate Dimers 23.10 3.09 8 20.00 29.73 A 1, 13
Trimers 14.65 4.29 8 10.00 22.55 A 1, 13
4-6mers 40.72 11.08 8 30.00 65.05 A 1, 13
7-10mers 17.63 15.62 8 0.00 45.42 A 1, 13
Polymers 32.82 9.17 4 24.84 40.88 A 13
11125 Carrots, cooked, Monomers 0.00 0.00 4 0.00 0.00 A 13
boiled, drained, Dimers 0.00 0.00 4 0.00 0.00 A 13
without salt
Trimers 0.00 0.00 4 0.00 0.00 A 13
4-6mers 0.00 0.00 4 0.00 0.00 A 13
7-10mers 0.00 0.00 4 0.00 0.00 A 13
Polymers 0.00 0.00 4 0.00 0.00 A 13
11124 Carrots, raw Monomers 0.00 0.00 7 0.00 0.00 A 8,13
Dimers 0.00 0.00 7 0.00 0.00 A 8, 13
Trimers 0.00 0.00 7 0.00 0.00 A 8, 13
4-6mers 0.00 0.00 4 0.00 0.00 A 13
7-10mers 0.00 0.00 4 0.00 0.00 A 13
Polymers 0.00 0.00 4 0.00 0.00 A 13
09070 Cherries, sweet, raw Monomers 5.11 1.21 7 3.46 6.37 A 8, 13
Dimers 3.25 0.65 7 2.38 3.91 A 8, 13
Trimers 2.39 0.51 7 1.85 3.48 A 8, 13
4-6mers 6.51 0.83 4 5.96 7.74 A 13
7-10mers 1.87 0.11 4 1.77 2.03 A 13
Polymers 0.00 0.00 4 0.00 0.00 A 13
16056 Chickpeas Monomers 0.00 0.00 3 0.00 0.00 C 8
(garbanzo beans, Dimers 0.00 0.00 3 0.00 0.00 C 8
bengal gram),
mature seeds, raw Trimers 0.00 0.00 3 0.00 0.00 C 8
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 15
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
97040 Chocolate, liquor Monomers 363.33 63.29 12 200.00 490.00 C 1
Dimers 306.67 51.40 12 180.00 420.00 C 1
Trimers 210.00 32.19 12 130.00 280.00 C 1
4-6mers 406.67 63.87 12 240.00 530.00 C 1
7-10mers 190.00 22.56 12 130.00 230.00 C 1
97012 Choke berries Monomers 5.20 2 5.20 5.20 B 13
Dimers 12.50 2 12.50 12.50 B 13
Trimers 10.30 2 10.30 10.30 B 13
4-6mers 40.30 2 40.30 40.30 B 13
7-10mers 52.90 2 52.90 52.90 B 13
Polymers 542.60 2 542.60 542.60 B 13
97083 Cocoa drink, made Monomers 1.33 0.00 3 1.33 1.33 C 8
with water (Spain) Dimers 0.36 0.00 3 0.36 0.36 C 8
Trimers 0.13 0.00 3 0.13 0.13 C 8
19165 Cocoa, dry powder, Monomers 316.83 466.98 7 26.60 1381.00 C 8, 18
unsweetened Dimers 183.49 347.12 7 7.20 991.20 C 8, 18
Trimers 159.54 256.46 7 2.60 739.00 C 8, 18
4-6mers 524.53 727.98 4 38.40 1590.30 C 18
7-10mers 188.93 285.02 4 3.10 606.80 C 18
14209 Coffee, brewed from Monomers 0.11 0.00 3 0.11 0.11 C 8
grounds, prepared Dimers 0.00 0.00 3 0.00 0.00 C 8
with tap water
Trimers 0.00 0.00 3 0.00 0.00 C 8
97081 Coffee, ground Monomers 3.67 0.00 3 3.67 3.67 C 8
Dimers 0.00 0.00 3 0.00 0.00 C 8
Trimers 0.00 0.00 3 0.00 0.00 C 8
16062 Cowpeas, common Monomers 14.00 2 14.00 14.00 B 13
(blackeyes, crowder, Dimers 6.00 2 6.00 6.00 B 13
southern), mature
seeds, raw Trimers 6.10 2 6.10 6.10 B 13
4-6mers 7.30 2 7.30 7.30 B 13
7-10mers 0.00 2 0.00 0.00 B 13
Polymers 0.00 2 0.00 0.00 B 13
09078 Cranberries, raw Monomers 7.26 1.51 4 5.53 8.59 A 13
Dimers 25.93 6.12 4 20.55 33.16 A 13
Trimers 18.93 3.39 4 14.17 22.16 A 13
4-6mers 70.27 13.07 4 54.63 84.95 A 13
7-10mers 62.90 14.71 4 50.09 79.99 A 13
Polymers 233.48 49.08 4 167.46 276.36 A 13
14242 Cranberry juice Monomers 0.56 2 0.56 0.56 B 13
cocktail, bottled Dimers 2.71 2 2.71 2.71 B 13
Trimers 1.59 2 1.59 1.59 B 13
4-6mers 4.58 2 4.58 4.58 B 13
7-10mers 3.84 2 3.84 3.84 B 13
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 16
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
Polymers 8.33 2 8.33 8.33 B 13
09083 Currants, european Monomers 0.90 2 0.90 0.90 B 13
black, raw Dimers 2.90 2 2.90 2.90 B 13
Trimers 3.00 2 3.00 3.00 B 13
4-6mers 10.60 2 10.60 10.60 B 13
7-10mers 9.90 2 9.90 9.90 B 13
Polymers 122.40 2 122.40 122.40 B 13
99044 Currants, red Monomers 3.23 0.00 3 3.23 3.23 C 8
Dimers 1.90 0.00 3 1.90 1.90 C 8
Trimers 0.00 0.00 3 0.00 0.00 C 8
09086 Custard-apple, Monomers 6.25 0.00 3 6.25 6.25 C 8
(bullock's-heart), raw Dimers 14.20 0.00 3 14.20 14.20 C 8
Trimers 4.49 0.00 3 4.49 4.49 C 8
09087 Dates, deglet noor Monomers 0.00 0.00 7 0.00 0.00 A 13
Dimers 1.84 0.48 7 1.28 2.57 A 13
Trimers 3.02 0.46 7 2.34 3.67 A 13
4-6mers 5.88 0.68 7 4.78 6.70 A 13
7-10mers 0.00 0.00 7 0.00 0.00 A 13
Polymers 0.00 0.00 7 0.00 0.00 A 13
11209 Eggplant, raw Monomers 0.00 0.00 3 0.00 0.00 C 8
Dimers 0.00 0.00 3 0.00 0.00 C 8
Trimers 0.00 0.00 3 0.00 0.00 C 8
09089 Figs, raw Monomers 0.03 0.04 11 0.00 0.12 A 8, 13
Dimers 0.01 0.01 11 0.00 0.03 A 8, 13
Trimers 0.00 0.00 11 0.00 0.00 A 8, 13
4-6mers 0.00 0.00 8 0.00 0.00 A 13
7-10mers 0.00 0.00 8 0.00 0.00 A 13
Polymers 0.00 0.00 8 0.00 0.00 A 13
09135 Grape juice, purple, Monomers 1.69 2 1.69 1.69 B 13
canned or bottled, Dimers 3.18 2 3.18 3.18 B 13
unsweetened,
without added Trimers 1.78 2 1.78 1.78 B 13
vitamin C 4-6mers 7.49 2 7.49 7.49 B 13
7-10mers 6.46 2 6.46 6.46 B 13
Polymers 28.37 2 28.37 28.37 B 13
97082 Grape juice, white, Monomers 0.16 1 0.16 0.16 C 26
canned Dimers 0.24 1 0.24 0.24 C 26
Trimers 0.00 1 0.00 0.00 C 26
97003 Grape seeds, raw Monomers 171.29 80.56 34 44.00 439.00 C 9, 22
Dimers 169.89 110.51 37 16.00 539.00 C 9, 22
Trimers 32.22 30.63 37 0.00 138.00 C 9, 22
97004 Grape skins, raw Dimers 33.87 7.15 3 28.60 42.00 C 22
Trimers 14.10 3.85 3 10.30 18.00 C 22
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 17
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
97073 Grapes, green, raw Monomers 0.96 0.09 4 0.87 1.06 A 13
Dimers 2.33 0.05 4 2.26 2.36 A 13
Trimers 1.88 0.06 4 1.79 1.93 A 13
4-6mers 8.35 0.33 4 8.01 8.68 A 13
7-10mers 9.15 0.59 4 8.64 9.90 A 13
Polymers 58.87 14.17 4 46.21 79.18 A 13
97074 Grapes, red, raw Monomers 1.36 0.56 9 0.44 2.14 B 8, 13, 20
Dimers 2.38 1.40 9 1.24 5.26 B 8, 13, 20
Trimers 1.01 0.48 7 0.38 1.64 A 8, 13
4-6mers 6.07 0.88 4 4.87 7.00 A 13
7-10mers 6.23 1.10 4 4.77 7.44 A 13
Polymers 44.56 9.89 4 32.88 54.31 A 13
97014 Hops Monomers 157.53 87.94 4 81.70 282.10 C 14
Dimers 84.10 44.82 4 42.80 147.20 C 14
Trimers 51.53 25.32 4 28.70 87.50 C 14
35138 Indian Squash, Raw Monomers 1.63 1 1.63 1.63 B 13
(Navajo) Dimers 1.98 1 1.98 1.98 B 13
Trimers 1.49 1 1.49 1.49 B 13
4-6mers 4.62 1 4.62 4.62 B 13
7-10mers 3.19 1 3.19 3.19 B 13
Polymers 3.50 1 3.50 3.50 B 13
09148 Kiwi fruit, (chinese Monomers 0.51 0.42 11 0.19 1.28 A 8, 13
gooseberries), fresh, Dimers 0.61 0.22 11 0.14 0.87 A 8, 13
raw
Trimers 0.52 0.19 11 0.11 0.77 A 8, 13
4-6mers 1.32 0.94 8 0.00 2.43 A 13
7-10mers 0.20 0.27 8 0.00 0.54 A 13
Polymers 0.00 0.00 8 0.00 0.00 A 13
97079 Kiwi, gold, raw Monomers 1.10 1 1.10 1.10 B 13
Dimers 1.61 1 1.61 1.61 B 13
Trimers 1.16 1 1.16 1.16 B 13
4-6mers 5.00 1 5.00 5.00 B 13
7-10mers 5.03 1 5.03 5.03 B 13
Polymers 0.00 1 0.00 0.00 B 13
16069 Lentils, mature Monomers 0.53 0.07 4 0.49 0.65 C 4, 8
seeds, raw Dimers 1.20 0.29 4 1.04 1.67 C 4, 8
Trimers 0.11 0.20 4 0.00 0.44 C 4, 8
11248 Lentils, sprouted, Monomers 0.00 1 0.00 0.00 D 4
raw Dimers 1.86 1 1.86 1.86 D 4
Trimers 0.00 1 0.00 0.00 D 4
14317 Malted drink mix, Monomers 35.90 32.50 3 15.90 73.40 C 18
chocolate, powder Dimers 20.60 11.59 3 11.70 33.70 C 18
Trimers 8.77 5.24 3 5.40 14.80 C 18
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 18
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
4-6mers 12.10 9.66 3 5.60 23.20 C 18
7-10mers 0.77 0.68 3 0.00 1.30 C 18
09176 Mangos, raw Monomers 2.30 1 2.30 2.30 B 13
Dimers 1.80 1 1.80 1.80 B 13
Trimers 1.40 1 1.40 1.40 B 13
4-6mers 7.20 1 7.20 7.20 B 13
7-10mers 0.00 1 0.00 0.00 B 13
Polymers 0.00 1 0.00 0.00 B 13
97011 Marionberries Monomers 0.90 2 0.90 0.90 B 13
(Northwest Dimers 3.40 2 3.40 3.40 B 13
blackberries), raw
Trimers 2.40 2 2.40 2.40 B 13
4-6mers 2.20 2 2.20 2.20 B 13
7-10mers 0.00 2 0.00 0.00 B 13
Polymers 0.00 2 0.00 0.00 B 13
97086 Medlar, raw Monomers 0.79 0.00 3 0.79 0.79 C 8
Dimers 1.30 0.00 3 1.30 1.30 C 8
Trimers 0.63 0.00 3 0.63 0.63 C 8
01102 Milk, chocolate, fluid, Monomers 0.40 2 0.31 0.49 A 13
commercial Dimers 2.18 2 2.15 2.21 A 13
Trimers 0.00 2 0.00 0.00 A 13
4-6mers 0.00 2 0.00 0.00 A 13
7-10mers 0.00 2 0.00 0.00 A 13
Polymers 0.00 2 0.00 0.00 A 13
09191 Nectarines, with Monomers 5.57 2.49 38 0.39 12.53 B 13, 30
peel, raw Dimers 5.00 3.83 38 0.12 23.52 B 13, 30
Trimers 1.75 0.80 8 0.68 2.92 A 13
4-6mers 5.98 2.96 8 2.15 10.17 A 13
7-10mers 3.57 2.27 8 0.00 6.89 A 13
Polymers 7.31 6.71 8 0.00 19.08 A 13
97049 Nectarines, white, Monomers 10.64 4.69 30 2.39 29.67 C 30
with peel, raw Dimers 11.93 8.28 30 0.13 39.91 C 30
12061 Nuts, almonds Monomers 7.77 0.86 8 6.84 8.92 A 13
Dimers 9.52 1.64 8 6.60 11.86 A 13
Trimers 8.82 1.67 8 6.62 11.05 A 13
4-6mers 39.97 8.49 8 29.36 51.36 A 13
7-10mers 37.68 8.37 8 27.18 51.98 A 13
Polymers 80.26 28.09 8 43.86 120.94 A 13
12087 Nuts, cashew nuts, Monomers 6.66 2.88 7 3.36 10.80 A 13
raw Dimers 2.02 0.42 7 1.49 2.55 A 13
Trimers 0.00 0.00 7 0.00 0.00 A 13
4-6mers 0.00 0.00 7 0.00 0.00 A 13
7-10mers 0.00 0.00 7 0.00 0.00 A 13
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 19
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
Polymers 0.00 0.00 7 0.00 0.00 A 13
12099 Nuts, chestnuts, Monomers 0.02 0.00 3 0.02 0.02 C 8
european, dried, Dimers 0.01 0.00 3 0.01 0.01 C 8
unpeeled
Trimers 0.02 0.00 3 0.02 0.02 C 8
12120 Nuts, hazelnuts or Monomers 9.83 1.57 8 6.77 12.10 A 13
filberts Dimers 12.51 3.84 8 4.43 17.73 A 13
Trimers 13.56 3.93 8 4.93 17.09 A 13
4-6mers 67.72 20.34 8 22.78 85.57 A 13
7-10mers 74.60 21.90 8 26.06 102.69 A 13
Polymers 322.44 102.48 8 98.10 442.95 A 13
12142 Nuts, pecans Monomers 17.22 2.55 8 12.60 19.98 A 13
Dimers 42.13 5.42 8 33.74 49.46 A 13
Trimers 26.03 1.98 8 22.82 28.77 A 13
4-6mers 101.43 10.45 8 87.44 119.79 A 13
7-10mers 84.23 12.90 8 65.00 99.54 A 13
Polymers 223.01 59.05 8 140.58 297.31 A 13
12151 Nuts, pistachio nuts, Monomers 10.94 4.35 7 5.89 15.77 A 13
raw Dimers 13.26 1.80 7 10.11 15.10 A 13
Trimers 10.51 1.22 7 8.49 12.00 A 13
4-6mers 42.24 5.23 7 32.33 47.26 A 13
7-10mers 37.93 4.93 7 28.36 43.28 A 13
Polymers 122.46 37.10 7 53.25 158.74 A 13
12155 Nuts, walnuts, Monomers 6.93 3.39 8 2.88 11.50 A 13
english Dimers 5.65 0.89 8 4.02 6.63 A 13
Trimers 7.19 1.16 8 5.04 8.49 A 13
4-6mers 22.05 3.31 8 16.64 26.14 A 13
7-10mers 5.41 0.81 8 4.20 6.54 A 13
Polymers 20.02 9.27 8 5.34 39.43 A 13
97087 Peaches, canned, Monomers 0.55 2 0.45 0.65 A 13
heavy syrup pack, Dimers 2.81 2 2.80 2.83 A 13
drained liquid
Trimers 0.00 2 0.00 0.00 A 13
4-6mers 0.00 2 0.00 0.00 A 13
7-10mers 0.00 2 0.00 0.00 A 13
Polymers 0.00 2 0.00 0.00 A 13
09370 Peaches, canned, Monomers 0.62 2 0.52 0.72 A 13
heavy syrup, drained Dimers 1.82 2 1.76 1.88 A 13
Trimers 0.00 2 0.00 0.00 A 13
4-6mers 0.00 2 0.00 0.00 A 13
7-10mers 0.00 2 0.00 0.00 A 13
Polymers 0.00 2 0.00 0.00 A 13
97054 Peaches, white, with Monomers 6.31 1.51 30 2.77 12.30 C 30
peel, raw Dimers 23.45 9.44 30 4.76 49.57 C 30
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 20
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
09236 Peaches, yellow, Monomers 4.48 1.32 41 1.19 8.39 B 8, 13, 30
with peel, raw Dimers 12.24 4.44 41 4.12 25.20 B 8, 13, 30
Trimers 4.41 1.40 11 2.74 6.94 A 8, 13
4-6mers 17.66 5.45 8 9.58 26.25 A 13
7-10mers 10.94 3.72 8 5.71 17.10 A 13
Polymers 22.02 7.73 8 12.74 34.54 A 13
16098 Peanut butter, Monomers 2.03 0.93 3 0.99 2.79 A 13
smooth style, with Dimers 3.00 0.76 3 2.12 3.50 A 13
salt
Trimers 8.14 3.49 3 4.14 10.59 A 13
4-6mers 0.00 0.00 3 0.00 0.00 A 13
7-10mers 0.00 0.00 3 0.00 0.00 A 13
Polymers 0.00 0.00 3 0.00 0.00 A 13
16089 Peanuts, all types, Monomers 5.11 1.00 4 3.74 5.88 A 13
oil-roasted, with salt Dimers 4.07 0.70 4 3.12 4.72 A 13
Trimers 3.67 0.46 4 3.20 4.20 A 13
4-6mers 2.77 0.20 4 2.57 2.97 A 13
7-10mers 0.00 0.00 4 0.00 0.00 A 13
Polymers 0.00 0.00 4 0.00 0.00 A 13
97016 Pear juice, all Monomers 0.00 0.00 3 0.00 0.00 C 25
varieties Dimers 0.00 0.00 3 0.00 0.00 C 25
Trimers 0.00 0.00 3 0.00 0.00 C 25
97075 Pears, green Monomers 2.03 0.29 7 1.71 2.49 A 13
cultivars, with peel, Dimers 2.73 0.44 7 2.11 3.49 A 13
raw
Trimers 2.03 0.31 7 1.59 2.61 A 13
4-6mers 5.99 1.13 7 4.25 7.97 A 13
7-10mers 5.36 1.39 7 3.64 8.02 A 13
Polymers 24.16 15.28 7 10.00 56.33 A 13
97076 Pears, red anjou, Monomers 2.67 1.46 4 0.93 4.21 A 13
with peel, raw Dimers 2.81 1.25 4 1.55 4.33 A 13
Trimers 2.29 0.92 4 1.37 3.36 A 13
4-6mers 6.47 1.87 4 4.66 8.96 A 13
7-10mers 4.57 0.97 4 3.68 5.91 A 13
Polymers 13.11 11.30 4 0.97 23.32 A 13
16085 Peas, split, mature Monomers 0.02 0.00 3 0.02 0.02 C 8
seeds, raw Dimers 0.00 0.00 3 0.00 0.00 C 8
Trimers 0.00 0.00 3 0.00 0.00 C 8
11334 Peppers, sweet, Monomers 0.00 0.00 4 0.00 0.00 A 13
green, cooked, Dimers 0.00 0.00 4 0.00 0.00 A 13
boiled, drained,
without salt Trimers 0.00 0.00 4 0.00 0.00 A 13
4-6mers 0.00 0.00 4 0.00 0.00 A 13
7-10mers 0.00 0.00 4 0.00 0.00 A 13
Polymers 0.00 0.00 4 0.00 0.00 A 13
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 21
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
11333 Peppers, sweet, Monomers 0.00 0.00 7 0.00 0.00 A 8, 13
green, raw Dimers 0.00 0.00 7 0.00 0.00 A 8, 13
Trimers 0.00 0.00 7 0.00 0.00 A 8, 13
4-6mers 0.00 0.00 4 0.00 0.00 A 13
7-10mers 0.00 0.00 4 0.00 0.00 A 13
Polymers 0.00 0.00 4 0.00 0.00 A 13
11823 Peppers, sweet, red, Monomers 0.00 0.00 4 0.00 0.00 A 13
cooked, boiled, Dimers 0.00 0.00 4 0.00 0.00 A 13
drained, without salt
Trimers 0.00 0.00 4 0.00 0.00 A 13
4-6mers 0.00 0.00 4 0.00 0.00 A 13
7-10mers 0.00 0.00 4 0.00 0.00 A 13
Polymers 0.00 0.00 4 0.00 0.00 A 13
11821 Peppers, sweet, red, Monomers 0.00 0.00 7 0.00 0.00 A 8, 13
raw Dimers 0.00 0.00 7 0.00 0.00 A 8, 13
Trimers 0.00 0.00 7 0.00 0.00 A 8, 13
4-6mers 0.00 0.00 4 0.00 0.00 A 13
7-10mers 0.00 0.00 4 0.00 0.00 A 13
Polymers 0.00 0.00 4 0.00 0.00 A 13
97088 Persimmons, raw Monomers 0.80 0.00 3 0.80 0.80 C 8
Dimers 0.44 0.00 3 0.44 0.44 C 8
Trimers 0.04 0.00 3 0.04 0.04 C 8
09266 Pineapple, raw, all Monomers 0.00 0.00 6 0.00 0.00 B 8, 13
varieties Dimers 0.00 0.00 6 0.00 0.00 B 8, 13
Trimers 0.00 0.00 6 0.00 0.00 B 8, 13
4-6mers 0.00 0.00 3 0.00 0.00 A 13
7-10mers 0.00 0.00 3 0.00 0.00 A 13
Polymers 0.00 0.00 3 0.00 0.00 A 13
09430 Pineapple, raw, extra Monomers 0.00 0.00 7 0.00 0.00 A 13
sweet variety Dimers 0.00 0.00 7 0.00 0.00 A 13
Trimers 0.00 0.00 7 0.00 0.00 A 13
4-6mers 0.00 0.00 7 0.00 0.00 A 13
7-10mers 0.00 0.00 7 0.00 0.00 A 13
Polymers 0.00 0.00 7 0.00 0.00 A 13
97046 Plum, yellow, whole, Dimers 27.71 1.04 6 26.06 29.36 C 30
raw
97077 Plums, black Monomers 8.36 2 6.79 9.93 B 13
diamond, with peel, Dimers 19.74 2 16.04 23.44 B 13
raw
Trimers 18.84 2 14.91 22.76 B 13
4-6mers 57.33 2 49.91 64.74 B 13
7-10mers 38.04 2 34.89 41.18 B 13
Polymers 104.96 2 94.58 115.34 B 13
09279 Plums, with peel, Monomers 10.88 2.91 11 6.38 14.94 A 13, 30
raw Dimers 38.54 10.72 35 18.14 74.02 B 8, 13, 30
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 22
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
Trimers 22.25 4.76 11 14.54 31.16 A 13, 30
4-6mers 58.04 12.52 8 39.31 75.70 A 13
7-10mers 33.79 11.87 8 15.26 54.48 A 13
Polymers 57.28 24.41 8 18.37 98.71 A 13
09286 Pomegranates, raw Monomers 0.81 0.00 3 0.81 0.81 C 8
Dimers 0.29 0.00 3 0.29 0.29 C 8
Trimers 0.00 0.00 3 0.00 0.00 C 8
09296 Quinces, raw Monomers 1.42 0.00 3 1.42 1.42 C 8
Dimers 2.61 0.00 3 2.61 2.61 C 8
Trimers 1.22 0.00 3 1.22 1.22 C 8
09302 Raspberries, raw Monomers 3.91 2.74 9 1.12 9.49 A 8, 13
Dimers 8.64 8.36 9 2.34 25.58 A 8, 13
Trimers 3.92 4.83 9 0.30 13.92 A 8, 13
4-6mers 7.70 5.18 6 2.83 15.21 A 13
7-10mers 0.90 1.73 6 0.00 4.39 A 13
Polymers 0.00 0.00 6 0.00 0.00 A 13
20067 Sorghum, grain Monomers 9.09 6.19 8 0.90 18.00 B 2, 13
Dimers 22.10 10.56 8 8.00 36.72 B 2, 13
Trimers 28.43 13.44 8 10.30 46.82 B 2, 13
4-6mers 157.37 53.54 8 85.10 232.25 B 2, 13
7-10mers 223.40 53.28 8 150.00 298.35 B 2, 13
Polymers 1461.99 93.00 8 1307.30 1622.11 B 2, 13
97030 Sorghum, bran Monomers 23.24 4.20 5 27.80 30.29 B 2, 12, 13
Dimers 95.56 18.32 5 77.19 122.09 B 2, 12, 13
Trimers 123.72 17.19 5 99.20 147.80 B 2, 12, 13
4-6mers 650.32 92.09 5 531.03 774.79 B 2, 12, 13
7-10mers 784.19 101.42 5 625.89 904.23 B 2, 12, 13
Polymers 2927.64 335.38 5 2440.40 3384.67 B 2, 12, 13
02010 Spices, cinnamon, Monomers 23.92 1 23.92 23.92 B 13
ground Dimers 256.29 1 256.29 256.29 B 13
Trimers 1252.20 1 1252.20 1252.20 B 13
4-6mers 2608.63 1 2608.63 2608.63 B 13
7-10mers 1458.32 1 1458.32 1458.32 B 13
Polymers 2508.78 1 2508.78 2508.78 B 13
02015 Spices, curry powder Monomers 0.00 1 0.00 0.00 B 13
Dimers 9.50 1 9.50 9.50 B 13
Trimers 22.88 1 22.88 22.88 B 13
4-6mers 41.78 1 41.78 41.78 B 13
7-10mers 0.00 1 0.00 0.00 B 13
Polymers 0.00 1 0.00 0.00 B 13
11953 Squash, zucchini, Monomers 0.00 0.00 3 0.00 0.00 C 8
baby, raw Dimers 0.00 0.00 3 0.00 0.00 C 8
Trimers 0.00 0.00 3 0.00 0.00 C 8
Table 1. USDA Database for the Proanthocyanidin Content of Selected Foods 2004
(for mean, standard deviation, min and max, units = mg/100 g, edible portion) 23
1
NDB Description Proanthocyanidin Mean SD N Min Max CC Sources of
No. Data
09316 Strawberries, raw Monomers 3.71 0.80 11 2.52 5.47 A 8, 13
Dimers 5.26 1.89 11 1.89 8.61 A 8, 13
Trimers 4.90 2.27 11 0.50 8.57 A 8, 13
4-6mers 28.14 6.47 8 18.77 38.95 A 13
7-10mers 23.88 3.47 8 18.38 28.84 A 13
Polymers 75.78 13.36 8 57.83 97.81 A 13
97007 Strawberry tree fruit Monomers 10.19 0.00 3 10.19 10.19 C 8
(arbutus), raw Dimers 6.60 0.00 3 6.60 6.60 C 8
Trimers 3.69 0.00 3 3.69 3.69 C 8
14355 Tea, brewed, Monomers 9.30 0.00 3 9.30 9.30 C 8
prepared with tap Dimers 3.74 0.00 3 3.74 3.74 C 8
water
Trimers 0.38 0.00 3 0.38 0.38 C 8
11529 Tomatoes, red, ripe, Monomers 0.00 0.00 3 0.00 0.00 A 8
raw, year round Dimers 0.00 0.00 3 0.00 0.00 A 8
average
Trimers 0.00 0.00 3 0.00 0.00 A 8
20080 Wheat flour, whole- Monomers 0.00 0.00 3 0.00 0.00 C 8
grain Dimers 0.00 0.00 3 0.00 0.00 C 8
Trimers 0.00 0.00 3 0.00 0.00 C 8
97002 Wine, sherry white Monomers 3.62 0.00 3 3.62 3.62 C 3
Dimers 4.56 0.00 3 4.56 4.56 C 3
 24

Table 2. Foods Containing Undetectable Amounts of Proanthocyanidins1

NDB_No Food Description NDB_No Food Description
97091 Agave, cooked salt
97092 Agave, dried 11282 Onions, raw
97090 Agave, raw 11294 Onions, sweet, raw
11008 Artichokes, (globe or french), cooked, 09202 Oranges, raw, navels
boiled, drained, without salt 09291 Plums, dried (prunes), uncooked
11012 Asparagus, cooked, boiled, drained 11358 Potatoes, red, flesh and skin, baked
35132 Banana Melon (Navajo) 11355 Potatoes, red, flesh and skin, raw
16037 Beans, navy, raw 11356 Potatoes, Russet, flesh and skin, baked
35131 Blue Corn Meal (Navajo) 11353 Potatoes, russet, flesh and skin, raw
35130 Blue Corn Meal with ash (Navajo) 11357 Potatoes, white, flesh and skin, baked
11097 Broccoli raab, cooked 11354 Potatoes, white, flesh and skin, raw
11096 Broccoli raab, raw 11429 Radishes, raw
11091 Broccoli, cooked, boiled, drained, 09298 Raisins, seedless
without salt
20044 Rice, white, long-grain, regular, raw,
11090 Broccoli, raw enriched
11110 Cabbage, cooked, boiled, drained, 97089 Snacks, tortilla chips, low fat, made with
without salt olestra
11113 Cabbage, red, cooked, boiled, drained, 19444 Snacks, tortilla chips, low fat, made with
without salt olestra, nacho cheese
11112 Cabbage, red, raw 16108 Soybeans, mature seeds, raw
11960 Carrots, baby, raw 02003 Spices, basil, dried
11143 Celery, raw 02009 Spices, chili powder
11206 Cucumber, peeled, raw 02011 Spices, cloves, ground
11205 Cucumber, with peel, raw 02020 Spices, garlic powder
09421 Dates, medjool 02021 Spices, ginger, ground
09112 Grapefruit, raw, pink and red, all areas 02024 Spices, mustard seed, yellow
11250 Lettuce, butterhead (includes boston 02026 Spices, onion powder
and bibb types), raw
02027 Spices, oregano, dried
11251 Lettuce, cos or romaine, raw
02028 Spices, paprika
11253 Lettuce, green leaf, raw
02029 Spices, parsley, dried
11252 Lettuce, iceberg (includes crisphead
02030 Spices, pepper, black
types), raw
02033 Spices, poppy seed
11257 Lettuce, red leaf, raw
02043 Spices, turmeric, ground
09159 Limes, raw
11508 Sweetpotato, cooked, baked in skin,
09181 Melons, cantaloupe, raw
without salt
09184 Melons, honeydew, raw
11510 Sweetpotato, cooked, boiled, without skin
12078 Nuts, brazilnuts, dried, unblanched
11507 Sweetpotato, raw, unprepared
12132 Nuts, macadamia nuts, dry roasted,
09218 Tangerines, (mandarin oranges), raw
without salt added
11530 Tomatoes, red, ripe, cooked
12147 Nuts, pine nuts, pignolia, dried
09326 Watermelon, raw
20038 Oats
11283 Onions, cooked, boiled, drained, without
1
From Gu, et al (2003) J. Agric. Food Chem. 51:7513-7521.
 25

Table 3. Foods containing prodelphinidins, propelargonidins and A-Type Linkages

in addition to Procyanidins and B-Type linkages

Fruits Prodelphinidins1 Propelargonidins1 A-Type

Linkages1
Avocado (13)
Bananas (8)
Blackberries (8)
Cranberries (13)
Currants, black (13)
Currants, red (8)
Grapes, green (8, 13)
Grapes, red (13)
Persimmons (8)
Plums (13, 30)
Quince (8)
Raspberry (13)
Strawberry (13)
Strawberry tree fruit (8)
Vegetables
Broad beans (8)
Nuts
Almonds (13)
Hazelnuts (13)
Peanuts, roasted; Peanut (13)
butter
Pecans (13)
Pistachios (13)
Beverages
Beer (8, 13, 16,19)
Cranberry juice cocktail (13)
Grape Juice (13)
Tea, Black and green (8)
Wine, red (8, 13)
Grains
Barley (14, 16)
Lentil (8)
Pinto beans (13)
Red beans, small (13)
Red kidney beans (13)
Spices
Cinnamon (13) (13)
Curry powder (13)
1
Reference number to source of data in parentheses
 26

Sources of Data:

1. Adamson, G.E., Lazarus, S.A., Mitchell, A.E., Prior, R.L., Cao, G., Jacobs, P.H.,
Kremers, B.G., Hammerstone, J.F., Rucker, R.B., Ritter, K.A., and Schmitz, H.H.
HPLC method for the quantification of procyanidins in cocoa and chocolate samples and
correlation to total antioxidant capacity.
J. Agric. Food Chem., 1999, 47, 4184-4188.
*Cocoa beans and chocolates (milk, dark, and noir-type).
*Procyanidins (monomers, dimers, trimers, etc.).

2. Awika, J.M., Dykes, L., Gu, L., Rooney, L.W., and Prior, R.L.
Processing sorghum (Sorghum bicolor) and sorghum products alters procyanidin
oligomer and polymer distribution and content.
J. Agric. Food Chem., 2003, 51(18), 5516-5521.
*Sorghum grain (high tannin, sumac), Sorghum bran (sumac), Cocoa, Blueberry.
*Procyanidins (monomers-decamers, polymers, total procyanidins).

3. Baron, R., Mayen, M., Merida, J., and Medina, M.

Changes in phenolic compounds and browning during biological aging of sherry-type
wine.
J. Agric. Food Chem., 1997, 45(5), 1682-1685.
*Dry pale sherry white wine (in 5 different stages of aging).
*Procyanidins B1-B4, Catechin, Epicatechin, Phenolic acids (Gallic, Protocatechuic,
Vanillic, Syringic, Caffeic, p-Coumaric, Ferulic, Tyrosol, trans-Caftaric, cis-Coutaric,
trans-Coutaric, Feftaric).

4. Bartolome, B., Estrella, I., and Hernandez, T.

Changes in phenolic compounds in lentils (Lens culinaris) during germination and
fermentation.
Z. Lebensm Unters Forsch A., 1997, 205, 290-294.
*Lentils (Lens culinaris): raw, germinated, and fermented
*Procyanidins B1-B3, B5, C1 (trimers), T2-T4 (tetramers), (+)-Catechin, Phenolic acids
(Protocatechuic-acid & aldehyde, Gentisic acid, p-Hydroxybenzoic-acid & aldehyde,
Vanillic, p-Hydroxyphenylpropionic, p-Coumaric, Ferulic), Vanillin, Tryptophol.

5. Betes-Saura, C., Andres-Lacueva, C., and Lamuela-Raventos, R.M.

Phenolics in white free run juices and wines from Penedes by high-performance liquid
chromatography: Changes during vinification.
J. Agric. Food Chem., 1996, 44(10), 3040-3046.
*White free run grape juice & wines (from Penedes).
*Procyanidins B2 & B3, Phenolic acids, Benzoic acids, Hydroxycinnamics, Totals.
 27

6. Burda, S., Oleszek, W., and Lee, C.Y.

Phenolic compounds and their changes in apples during maturation and cold storage.
J. Agric. Food Chem., 1990, 38, 945-948.
*Apples (Golden delicious, Empire, Rhode Island Greening).
*Procyanidin B2, Epicatechin, Quercetin glycosides, Phloretin xylogalactoside, Phloretin
glucoside, Chlorogenic acid.

7. de Freitas, V.A.P., Glories, Y., and Monique, A.

Developmental changes of procyanidins in grapes of red Vitis vinifera varieties and their
composition in respective wines.
Am. J. Enol. Vitic., 2000, 51(4), 397-403.
*Wine-Merlot and Cabernet Sauvignon.
*Procyanidins dimers: B1-B8, Trimer C1, Total dimers + C1, Total dimers + catechins,
(+)-Catechin, (-)-Epicatechin, (-)-Epicatechin gallate.

8. de Pascual-Teresa, S., Santos-Buelga, C., and Rivas-Gonzalo, J.C.

Quantitative analysis of flavan-3-ols in Spanish foodstuffs and beverages.
J. Agric. Food Chem., 2000, 48, 5331-5337.
*Apple (Golden), Apple (Granny Smith), Apple Renette, Apple (Red Delicious), Apricot,
Avocado, Banana, Blackberry, Blueberry, Cherry, Chestnut, Custard apple, Early fig,
Grape (red), Grape (white), Kiwi, Medlar, Peach, Pear (Blanquilla), Pear (Conferencia),
Persimmon, Pineapple, Plum, Pomegranate, Quince, Raspberry, Redcurrent, Strawberry,
Strawberry tree fruit, Aubergine, Broad bean, Carrot, Courgette, Lettuce, Onion, Pea,
Pepper (red), Pepper (green), Tomato, Chickpea, French bean, Lentil, Pinto bean, White
bean, Cider, Coffee, Soluble cacao, Tea (black), Tea (green), Wine (red), Wine (rose),
Wine (white), Beer, Bee pollen, Chocolate, Wheat flour.
*Procyanidins B1-B5, B7, C1, Gallocatechin, Catechin, Epigallocatechin, Epicatechin,
Epigallocatechin gallate, Epicatechin-3O-gallate.

9. Fuleki, T., and Ricardo da Silva, J.M.

Catechin and procyanidin composition of seeds from grape cultivars grown in Ontario.
J. Agric. Food Chem., 1997, 45, 1156-1160.
*Grape seeds.
*(+)-Catechin, (-)-Epicatechin, procyanidin dimmers, trimers.

10. Ghiselli, A., Nardini, M., Baldi, A., and Scaccini, C.

Antioxidant activity of different phenolic fractions separated from an Italian red wine.
J. Agric. Food Chem., 1998, 46(2), 361-367.
*Italian red wine.
*Procyanidins B1, B2, B3, B6, Free anthocyanins (Delphinidin, Cyanidin, Petunidin, &
Malvidin glucosides), Flavonols (Quercetin, Myricetin, & Kaempferol glucosides),
Hydroxycinnamoyltartaric acids, Phenolic acids.
 28

11. Gomez-Plaza, E., Gil-Munoz, R., Lopez-Roca, J.M., and Martinez, A.

Color and phenolic compounds of a young red wine as discriminating variables of its
aging status.
Food Res. Internat., 1999, 32, 503-507.
*Red wine (var. Monastrell).
*Procyanidins B2, B4, B5, Caftaric acid, Coutaric acid, Catechin, Epicatehin,
Anthocyanins (as malvidin-3-glucoside)-Delphinidin, Petunidin, Peonidin, Malvidin.

12. Gu, L., Kelm, M., Hammerstone, J.F., Beecher, G., Cunningham, D., Vannozzi,
S., and Prior, R.L.
Fractionation of polymeric procyanidins from lowbush blueberry and quantification of
procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent
detection method.
J. Agric. Food Chem., 2002, 50, 4852-4860.
*Blueberries (lowbush), Brown sorghum bran, Cocoa, Cranberries.
*Procyanidins (monomers through polymers), Total procyanidins.

13. Gu, L., Kelm, M.A., Hammerstone, J.F., Beecher, G., Holden, J., Haytowitz, D.,
Gebhardt, S., and Prior, R.L.
Concentrations of proanthocyanidins in common foods and estimations of normal
consumption.
J. Nutr., 2004, 134(3), 613-617.

14. Jerumanis, J.
Quantitative analysis of flavanoids in barley, hops, and beer by high-performance liquid
chromatography (HPLC).
J. Inst. Brew., July-August 1985, 91, 250-252.
*Barley, Hops.
*Procyanidins B3 & C2, Prodelphinidin B3 & trimers (B, D, & E), (+)-Catechin.

15. Kovac, V., Alonso, E., Bourzeix, M., and Revilla, E.

Effect of several enological practices on the content of catechins and proanthocyanidins
of red wines.
J. Agric. Food Chem., 1992, 40(10), 1953-1957.
*Red wines (cv Vranac).
*Procyanidins B1-B4, C1, (+)-Catechin, (-)-Epicatechin, Total catechins and
procyanidins.

16. Madigan D. and McMurrough I.

Determination of proanthocyanidins and catechins in beer and barley by high-
performance liquid chromatography with dual-electrode electrochemical detection.
Analyst, 1994, 194(5), 863-868.
*Beer (stabilized).
*prodelphinidin B3, Procyanidin B3, (+)-Catechin, (-)-Epicatechin.
 29

17. Mangas, J.J., Suarez, B., Picinelli, A., Moreno, J., and Blanco, D.
Differentiation by phenolic profile of apple juices prepared according to two membrane
techniques.
J. Agric. Food Chem., 1997, 45(12), 4777-4784.
*Apple juice (from cider apples).
*Procyanidins B1 & B2, (-)-Epicatechin, Chlorogenic acid, Phloretin glucoside
(phloridzin), Phloretin xyloglucoside, Unknown polyphenol.

18. Masterfoods, Inc., Hackettstown, New Jersey. Unpublished Data.

*Dark Chocolates, Cocoa powders
*Procyanidins monomers to dimmers.
19. McMurrough, I. and Madigan, D.
Semipreparative chromatographic procedure for the isolation of dimeric and trimeric
proanthocyanidins from barley.
J. Agric. Food Chem., 1996, 44(7), 1731-1735.
*Beer.
*Procyanidins B3 & T4, Prodelphinidins B3, T1-T3, Total dimers and trimers, (+)-
Catechin, (-)-Epicatechin, Total monomers, Total flavonols.

20. Oszmianski, J. and Lee, Y.

Isolation and HPLC determination of phenolic compounds in red grapes.
Am. J. Enol. Vitic., 1990, 41(3), 204-206.
*Red grapes (Concord & de Chaunac).
*Procyanidin B3, Epicatechin, Rutin, Quercetin galactoside and glucoside, trans-
Caffeoyl, cis-Caffeoyl, trans-Coumaroyl, cis-Coumaroyl.

21. Quettier-Deleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, C., Luyckx, M.,
Cazin, M., Cazin, J.-C., Bailleul, F., and Trotin, F.
Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum
Moench) hulls and flour.
Journal of Ethnopharmacology, 2000, 72, 35-42.
*Flour, Hulls (var. La Harpe)
*Procyanidin B2 & B2-3-O-gallate, (-)-Epicatechin, (-)-Epicatechin gallate, Rutin,
Quercetin, Hyperoside.

22. Ricardo da Silva, J.M., Rosec, J-Ph., Bourziex, M., Mourgues, J., & Moutounet,
M.
Dimer and trimer procyanidins in Carignan and Mourvedre grapes and red wines.
Vitis, 1992, 31, 55-63.
*Grapes & Wine-red (Carignan and Mourvedre).
*Procyanidins B1-B4, C1, T2, B1-3-O-gallate, B2-3-O-gallate, B2-3-O-gallate.
 30

23. Ricardo da Silva, J.M., Cheynier, V., Samsom, A., and Bourziex, M.
Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin
composition of Grenache blanc wines.
Am. J. Enol. Vitic., 1993, 44(2), 168-172.
*Wine (from Grenache blanc grapes).
*Procyanidins B1-B4, C1, T2, B1-3-O-gallate, B2-3-O-gallate, B2-3-O-gallate.

24. Schieber, A., Keller, P., and Carle, R.

Determination of phenolic acids and flavonoids of apple and pear by high-performance
liquid chromatography.
J. Chrom. A., 2001, 910, 265-273.
*Apple and pear juice (apple juice from Jonagold & Elstar varieties; pear juice from
Alexander Lucas, Anjou, & Red Williams varieties).
*Procyanidins B1 & B2, Catechin, Epicatechin, Quercetin & Quercetin glycosides, 5-
HMF, p-Coumaroyl glucose, Chlorogenic acid, p-Coumaroyl quinic acid, Caffeic acid, p-
Coumaric acid, Phloridzin, Phloretin.

25. Spanos, G.A. and Wrolstad, R.E.

Influence of variety, maturity, processing, and storage on the phenolic composition of
pear juice.
J. Agric. Food Chem., 1990(a), 38, 817-824.
*Pear juice (from Comice, dAnjou, and Bartlett varieties).
*Procyanidins B1-B4, Total procyanidins, Catechin, Epicatechin, Cinnamics (oxidized),
Arbutin, Rutin, Quercetin galactoside, Isorhamnetin glycosides, Total flavonols, Total
phenolics.

26. Spanos, G.A. and Wrolstad, R.E.

Influence of processing and storage on the phenolic composition of Thompson seedless
grape juice.
J. Agric. Food Chem., 1990(b), 38(7), 1565-1571.
*Grape juice (from Thompson seedless grapes).
*Procyanidins B1-B4, Trimer + Tetramer, Total procyanidins, Catechin, Epicatechin,
Total unknowns.

27. Spanos, G.A., Wrolstad, R.E., and Heatherbell, D.A.

Influence of processing and storage on the phenolic composition of apple juice.
J. Agric. Food Chem., 1990(c) , 38(7), 1572-1579.
*Apple juice (from Granny Smith, Red delicious, McIntosh, & Spartan variety).
*Procyanidins B1-B4, Total procyanidins, Catechin, Epicatechin, Quercetin glycosides &
totals, Phloretin glycosides & totals, Cinnamics.
 31

28. Suarez-Valles, B., Sanatamaria-Victorero, J., Mangas Alonso, J.J., and Blanco-
Gomis, D.
High-performance liquid chromatography of the neutral phenolic compounds of low
molecular weight in apple juice.
J. Agric. Food Chem., 1994, 42, 2732-2736.
*Apple juice (N Senora, San Pedro, & San Juan varieties).
*Procyanidins B1, B2, C1 + tetramer, Unknown procyanidin, Catechin, Epicatechin,
Phloretin xyloglucoside, Rutin, Isoquercetin + Hyperin, Unknown flavonol, Avicularin,
Phloridzin, Quercetrin.

29. Teissedre, P.L. and Landrault, T.

Wine phenolics: contribution to intake and bioavailability.
Food Res. Int., 2000, 33(6), 461-467.
*Wine (commercial)-Red & White (Merlot, Cabernet-Sauvignon, Grenache, Syrah,
Egiodola, & Chardonnay).
*Procyanidins B1-B4, Catechin, Epicatechin, Malvidine-3-glucoside, Total phenols,
Gallic acid, Caffeic acid, Para-hydroxycoumaric acid, Caftaric acid, Protocatechuic acid.

30. Tomas-Barberan, F.A., Gil, M.I., Cremin, P., Waterhouse, A.L., Hess-Pierce, B.,
and Kader, A.A.
HPLC-DAD-ESIMS analysis of phenolic compounds in nectarines, peaches, and plums.
J. Agric. Food Chem., 2001, 49, 4748-4760.
*Nectarines (white & yellow flesh), Peaches (white & yellow flesh), Plums (red &
yellow).
* Procyanidins (B1 & others for nectarines and peaches; B1, B2, B4, A-type dimers, &
others for plums), Catechin, Epicatechin, Quercetin glycosides, Cyanidin glycosides,
Hydrocinnamic acid derivatives, Totals.