Total Proanthocyanidins
DMAC Assay
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
| Analyte Name | CAS # | Type |
|---|---|---|
| Total Proanthocyanidins (as GSOPs) | Measured |
Technical Data Sheet
Information required by submitted
Please provide the expected target value(s) or label claim(s) in the sample notes when submitting your order, if available.
Additional information
This method uses Grape Seed Oligomeric Proanthocyanidins (GSOPs) as the calibration standard and is commonly applied to grape seed extracts and other PAC-rich botanical materials. Results are reported as Total PACs calculated as GSOPs. The DMAC assay measures the overall PAC response and does not distinguish between individual PAC structures or botanical sources.
Total Proanthocyanidins
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