Proanthocyanidins - Total
PACYN
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Turnaround Time:
2 - 4 days
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Method Description
Proanthocyanidins are condensed tannins formed by the polymerization of flavan-3-ol units, responsible for astringency in many plant products. These compounds are analyzed because they contribute to product mouthfeel, color stability, and antioxidant properties in beverages, botanicals, and nutraceuticals. The vanillin-HCl method specifically targets the condensed tannin structure through acid-catalyzed condensation reactions that form measurable colored complexes.
Analyte List
Technical Data Sheet
Method Name
Determination of Proanthocyanidins in Food and Botanical Products by UV-Vis Test Method
Method Code
LAB-TM-071
Equipment Type
UV/Vis Spectrophotometer
Equipment Details
Method Reference
Reportable Unit
%
Sample Size Requirements
Available for
Food Products (Raw Materials, Powders)
Dietary Supplements (Powders),
Botanicals (Powders)
API (Isolates, Powders)
Additional Information
Unavailable for
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