Proanthocyanidins also named as PACs, are polymeric condensation products (condensed tannins), responsible for many bitter and astringent flavors in food products such as wine, chocolate, beer, and cranberries. They are widely distributed in nature and represent the most abundant flavonoids consumed in the diet. Recent attention has been given to these compounds because of their health-promoting properties toward chronic diseases and is considered functional ingredients in many foods and beverages because of their positive effects on human health.
The 4-dimethylaminocinnamaldehyde (DMAC) reacts with procyanidins’ A cycle’s C8, in terminal units of proanthocyanidin. This reaction produces a green/blue colored compound that can be measured by spectrophotometry.
