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 Children’s 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 Children’s 

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 Children’s 

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 –700

C 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 nonproanthocyanidin (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, 4→6 or 4→8), but occasionally 

mixed double linkages occur (A type, 4→8, 2→7). 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 4→8 linkage [Epicatechin-(4$→8)-epicatechin], B) B type 4→6 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 

plant’s 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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

Monomers 0.63 0.27 7 0.26 1.01 B 8, 13, 16, 19 

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 

14003 Alcoholic beverage, 

beer, regular 

Polymers 0.00 2 0.00 0.00 B 13 

Monomers 16.64 4.57 68 0.78 35.82 B 7, 8, 10, 11, 

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 

14096 Alcoholic beverage, 

wine, table, red 

Polymers 11.00 2 11.00 11.00 B 13 

Monomers 1.33 0.00 3 1.33 1.33 C 8 

Dimers 0.86 0.00 3 0.86 0.86 C 8 

14104 Alcoholic beverage, 

wine, table, rose 

Trimers 0.01 0.00 3 0.01 0.01 C 8 

Monomers 0.59 0.07 44 0.17 0.66 B 5, 8, 29 

Dimers 0.21 0.03 45 0.04 0.26 B 5, 8, 23, 29 

14106 Alcoholic beverage, 

wine, table, white 

Trimers 0.01 0.02 4 0.00 0.04 C 8, 23 

Monomers 4.96 7.26 25 0.08 28.60 B 13, 17, 24, 

27, 28 

Dimers 4.04 4.19 25 0.00 15.69 B 13, 17, 24, 

27, 28 

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 

09016 Apple juice, canned 

or bottled, 

unsweetened, 

without added 

ascorbic acid 

Polymers 0.00 2 0.00 0.00 B 13 

Monomers 6.46 1.68 4 4.15 8.19 A 13 

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 

97066 Apples, Fuji, with 

peel, raw 

Polymers 14.22 3.06 4 11.18 18.48 A 13 

Monomers 5.94 0.38 3 5.50 6.22 A 13 

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 

97067 Apples, Gala, with 

peel, raw 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

Monomers 3.71 1.02 7 2.34 5.00 A 8, 13 

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 

97069 Apples, Golden 

Delicious, with peel, 

raw 

Polymers 26.46 2.77 4 23.17 29.78 A 13 

Monomers 4.02 0.04 11 4.00 4.15 A 6, 13 

Dimers 6.62 1.28 11 6.00 9.80 A 6, 13 

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 

97068 Apples, Golden 

Delicious, without 

peel, raw 

Polymers 22.40 2 18.39 26.40 A 13 

Monomers 5.68 1.93 7 3.26 8.86 A 8, 13 

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 

97070 Apples, Granny 

Smith, with peel, raw 

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 

Monomers 8.31 3.73 7 6.42 10.16 A 8, 13 

Dimers 15.12 6.49 7 9.61 18.32 A 8, 13 

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 

97072 Apples, Red 

Delicious, with peel, 

raw 

Polymers 40.54 22.20 4 32.67 54.25 A 13 

Monomers 6.81 2 6.19 7.44 A 13 

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 

97071 Apples, Red 

Delicious, without 

peel, raw 

Polymers 28.75 2 23.75 33.75 A 13 

Monomers 8.27 0.00 3 8.27 8.27 C 8 

Dimers 23.16 0.00 3 23.16 23.16 C 8 

97084 Apples, Renette, 

with peel, raw 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

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 

raw 

Polymers 0.80 2 0.80 0.80 B 13 

Monomers 0.96 0.78 8 0.00 2.12 A 13 

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 

09038 Avocados, raw, 

California 

Polymers 0.00 0.00 8 0.00 0.00 A 13 

Monomers 1.70 1 B 13 

Dimers 3.40 1 B 13 

Trimers 2.30 1 B 13 

4-6mers 7.60 1 B 13 

7-10mers 4.60 1 B 13 

97021 Babyfood, apricots 

with pears and 

apples 

Polymers 0.00 1 B 13 

Monomers 1.10 1 B 13 

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 

97022 Babyfood, banana, 

plum, grape 

Polymers 4.40 1 B 13 

Monomers 0.40 1 B 13 

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 

97024 Babyfood, banana, 

strawberry 

Polymers 2.80 1 B 13 

Monomers 4.80 1 B 13 

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 

03181 Babyfood, cereal, 

barley, dry 

Polymers 0.00 1 B 13 

Monomers 0.70 1 B 13 

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 

97025 Babyfood, dessert, 

blueberry buckle 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

Dimers 2.70 1 B 13 

Trimers 1.70 1 B 13 

4-6mers 5.20 1 B 13 

7-10mers 2.90 1 B 13 

cherry vanilla 

pudding, junior 

Polymers 0.00 1 B 13 

Monomers 2.90 1 B 13 

Dimers 5.10 1 B 13 

Trimers 2.80 1 B 13 

4-6mers 7.80 1 B 13 

7-10mers 5.20 1 B 13 

03165 Babyfood, fruit, 

apple and blueberry, 

junior 

Polymers 2.20 1 B 13 

Monomers 3.00 1 B 13 

Dimers 7.30 1 B 13 

Trimers 4.30 1 B 13 

4-6mers 14.90 1 B 13 

7-10mers 10.60 1 B 13 

97020 Babyfood, fruit, 

Apple, Strawberry, 

banana 

Polymers 14.00 1 B 13 

Monomers 3.80 1 B 13 

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 

97018 Babyfood, Fruit, 

apples, organic 

Polymers 14.80 1 B 13 

Monomers 3.40 1 B 13 

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 

03116 Babyfood, fruit, 

applesauce, strained 

Polymers 0.00 1 B 13 

Monomers 0.00 1 B 13 

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 

97017 Babyfood, fruit, 

bananas 

Polymers 0.00 1 B 13 

Monomers 1.85 0.12 4 1.70 2.00 B 13 

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 

97019 Babyfood, fruit, 

peaches 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

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 

pears, strained 

Polymers 0.00 0.00 4 0.00 0.00 B 13 

Monomers 0.00 1 B 13 

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 

43007 Babyfood, fruit, tutti 

frutti, junior 

Polymers 0.00 1 B 13 

Monomers 0.09 1 B 13 

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 

03166 Babyfood, juice, 

apple 

Polymers 0.00 1 B 13 

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 

43408 Babyfood, juice, pear 

Polymers 0.00 1 B 13 

Monomers 0.09 1 B 13 

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 

97064 Babyfood, juice, 

white grape 

Polymers 0.00 1 B 13 

Monomers 1.40 1 B 13 

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 

97023 Babyfood, plums 

with apples 

Polymers 7.30 1 B 13 

Monomers 0.00 1 B 13 

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 

03091 Babyfood, 

vegetables, green 

beans, strained 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

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 

vegetables, peas, 

strained 

Polymers 0.00 1 B 13 

Monomers 0.00 1 B 13 

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 

03104 Babyfood, 

vegetables, squash, 

strained 

Polymers 0.00 1 B 13 

Monomers 198.54 2 196.40 200.69 A 13 

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 

19078 Baking chocolate, 

unsweetened, 

squares 

Polymers 551.00 2 418.91 683.09 A 13 

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 

09040 Bananas, raw 

Polymers 0.00 0.00 4 0.00 0.00 A 13 

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 

20004 Barley 

Trimers 50.00 10.59 8 33.60 67.10 C 14 

Monomers 2.90 2 2.90 2.90 B 13 

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 

16014 Beans, black, mature 

seeds, raw 

Polymers 0.00 2 0.00 0.00 B 13 

Monomers 0.00 0.00 3 0.00 0.00 C 8 

Dimers 0.00 0.00 3 0.00 0.00 C 8 

16022 Beans, french, 

mature seeds, raw 

Trimers 0.00 0.00 3 0.00 0.00 C 8 

Monomers 16.25 4.61 4 10.60 21.90 B 13 

Dimers 22.90 2.86 4 19.40 26.40 B 13 

Trimers 23.60 4.49 4 18.10 29.10 B 13 

16032 Beans, kidney, red, 

mature seeds, raw 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

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 

Monomers 1.75 0.06 4 1.70 1.82 A 13 

Dimers 4.40 0.36 4 3.90 4.70 A 13 

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 

16043 Beans, pinto, mature 

seeds, cooked, 

boiled, without salt 

Polymers 1.41 1.66 4 0.00 3.23 A 13 

Monomers 10.72 4.06 7 5.26 15.94 A 8, 13 

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 

16042 Beans, pinto, mature 

seeds, raw 

Polymers 459.63 34.15 4 410.41 489.30 A 13 

Monomers 0.10 0.00 3 0.10 0.10 C 8 

Dimers 0.03 0.00 3 0.03 0.03 C 8 

16049 Beans, white, mature 

seeds, raw 

Trimers 0.00 0.00 3 0.00 0.00 C 8 

Monomers 0.00 0.00 3 0.00 0.00 C 8 

Dimers 0.00 0.00 3 0.00 0.00 C 8 

43201 Bee Pollen 

Trimers 0.00 0.00 3 0.00 0.00 C 8 

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 

09042 Blackberries, raw 

Polymers 1.51 3.02 4 0.00 6.04 A 13 

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 

09050 Blueberries, raw 

Polymers 129.05 47.31 8 58.37 200.62 A 13 

Monomers 3.23 0.27 3 2.88 3.40 B 12, 13 

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 

97085 Blueberries, wild, 

raw 

Polymers 255.09 8.39 3 244.48 260.40 B 12, 13 

Monomers 80.84 0.00 3 80.84 80.84 C 8 

Dimers 73.48 0.00 3 73.48 73.48 C 8 

16052 Broadbeans (fava 

beans), mature 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

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 

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 

97034 Cacao beans 

Polymers 1568.49 1 1568.49 1568.49 C 12 

Monomers 79.79 24.86 8 57.20 136.40 C 1, 18 

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 

99321 Candies, dark 

chocolate 

7-10mers 14.38 16.77 8 0.00 54.20 C 1, 18 

Monomers 23.47 3.55 8 20.00 31.18 A 1, 13 

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 

19120 Candies, milk 

chocolate 

Polymers 32.82 9.17 4 24.84 40.88 A 13 

Monomers 0.00 0.00 4 0.00 0.00 A 13 

Dimers 0.00 0.00 4 0.00 0.00 A 13 

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 

11125 Carrots, cooked, 

boiled, drained, 

without salt 

Polymers 0.00 0.00 4 0.00 0.00 A 13 

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 

11124 Carrots, raw 

Polymers 0.00 0.00 4 0.00 0.00 A 13 

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 

09070 Cherries, sweet, raw 

Polymers 0.00 0.00 4 0.00 0.00 A 13 

Monomers 0.00 0.00 3 0.00 0.00 C 8 

Dimers 0.00 0.00 3 0.00 0.00 C 8 

16056 Chickpeas 

(garbanzo beans, 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

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 

97040 Chocolate, liquor 

7-10mers 190.00 22.56 12 130.00 230.00 C 1 

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 

97012 Choke berries 

Polymers 542.60 2 542.60 542.60 B 13 

Monomers 1.33 0.00 3 1.33 1.33 C 8 

Dimers 0.36 0.00 3 0.36 0.36 C 8 

97083 Cocoa drink, made 

with water (Spain) 

Trimers 0.13 0.00 3 0.13 0.13 C 8 

Monomers 316.83 466.98 7 26.60 1381.00 C 8, 18 

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 

19165 Cocoa, dry powder, 

unsweetened 

7-10mers 188.93 285.02 4 3.10 606.80 C 18 

Monomers 0.11 0.00 3 0.11 0.11 C 8 

Dimers 0.00 0.00 3 0.00 0.00 C 8 

14209 Coffee, brewed from 

grounds, prepared 

with tap water Trimers 0.00 0.00 3 0.00 0.00 C 8 

Monomers 3.67 0.00 3 3.67 3.67 C 8 

Dimers 0.00 0.00 3 0.00 0.00 C 8 

97081 Coffee, ground 

Trimers 0.00 0.00 3 0.00 0.00 C 8 

Monomers 14.00 2 14.00 14.00 B 13 

Dimers 6.00 2 6.00 6.00 B 13 

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 

16062 Cowpeas, common 

(blackeyes, crowder, 

southern), mature 

seeds, raw 

Polymers 0.00 2 0.00 0.00 B 13 

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 

09078 Cranberries, raw 

Polymers 233.48 49.08 4 167.46 276.36 A 13 

Monomers 0.56 2 0.56 0.56 B 13 

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 

14242 Cranberry juice 

cocktail, bottled 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

 Polymers 8.33 2 8.33 8.33 B 13 

Monomers 0.90 2 0.90 0.90 B 13 

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 

09083 Currants, european 

black, raw 

Polymers 122.40 2 122.40 122.40 B 13 

Monomers 3.23 0.00 3 3.23 3.23 C 8 

Dimers 1.90 0.00 3 1.90 1.90 C 8 

99044 Currants, red 

Trimers 0.00 0.00 3 0.00 0.00 C 8 

Monomers 6.25 0.00 3 6.25 6.25 C 8 

Dimers 14.20 0.00 3 14.20 14.20 C 8 

09086 Custard-apple, 

(bullock's-heart), raw 

Trimers 4.49 0.00 3 4.49 4.49 C 8 

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 

09087 Dates, deglet noor 

Polymers 0.00 0.00 7 0.00 0.00 A 13 

Monomers 0.00 0.00 3 0.00 0.00 C 8 

Dimers 0.00 0.00 3 0.00 0.00 C 8 

11209 Eggplant, raw 

Trimers 0.00 0.00 3 0.00 0.00 C 8 

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 

09089 Figs, raw 

Polymers 0.00 0.00 8 0.00 0.00 A 13 

Monomers 1.69 2 1.69 1.69 B 13 

Dimers 3.18 2 3.18 3.18 B 13 

Trimers 1.78 2 1.78 1.78 B 13 

4-6mers 7.49 2 7.49 7.49 B 13 

7-10mers 6.46 2 6.46 6.46 B 13 

09135 Grape juice, purple, 

canned or bottled, 

unsweetened, 

without added 

vitamin C 

Polymers 28.37 2 28.37 28.37 B 13 

Monomers 0.16 1 0.16 0.16 C 26 

Dimers 0.24 1 0.24 0.24 C 26 

97082 Grape juice, white, 

canned 

Trimers 0.00 1 0.00 0.00 C 26 

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 

97003 Grape seeds, raw 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

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 

97073 Grapes, green, raw 

Polymers 58.87 14.17 4 46.21 79.18 A 13 

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 

97074 Grapes, red, raw 

Polymers 44.56 9.89 4 32.88 54.31 A 13 

Monomers 157.53 87.94 4 81.70 282.10 C 14 

Dimers 84.10 44.82 4 42.80 147.20 C 14 

97014 Hops 

Trimers 51.53 25.32 4 28.70 87.50 C 14 

Monomers 1.63 1 1.63 1.63 B 13 

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 

35138 Indian Squash, Raw 

(Navajo) 

Polymers 3.50 1 3.50 3.50 B 13 

Monomers 0.51 0.42 11 0.19 1.28 A 8, 13 

Dimers 0.61 0.22 11 0.14 0.87 A 8, 13 

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 

09148 Kiwi fruit, (chinese 

gooseberries), fresh, 

raw 

Polymers 0.00 0.00 8 0.00 0.00 A 13 

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 

97079 Kiwi, gold, raw 

Polymers 0.00 1 0.00 0.00 B 13 

Monomers 0.53 0.07 4 0.49 0.65 C 4, 8 

Dimers 1.20 0.29 4 1.04 1.67 C 4, 8 

16069 Lentils, mature 

seeds, raw 

Trimers 0.11 0.20 4 0.00 0.44 C 4, 8 

Monomers 0.00 1 0.00 0.00 D 4 

Dimers 1.86 1 1.86 1.86 D 4 

11248 Lentils, sprouted, 

raw 

Trimers 0.00 1 0.00 0.00 D 4 

Monomers 35.90 32.50 3 15.90 73.40 C 18 

Dimers 20.60 11.59 3 11.70 33.70 C 18 

14317 Malted drink mix, 

chocolate, powder 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

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 

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 

09176 Mangos, raw 

Polymers 0.00 1 0.00 0.00 B 13 

Monomers 0.90 2 0.90 0.90 B 13 

Dimers 3.40 2 3.40 3.40 B 13 

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 

97011 Marionberries 

(Northwest 

blackberries), raw 

Polymers 0.00 2 0.00 0.00 B 13 

Monomers 0.79 0.00 3 0.79 0.79 C 8 

Dimers 1.30 0.00 3 1.30 1.30 C 8 

97086 Medlar, raw 

Trimers 0.63 0.00 3 0.63 0.63 C 8 

Monomers 0.40 2 0.31 0.49 A 13 

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 

01102 Milk, chocolate, fluid, 

commercial 

Polymers 0.00 2 0.00 0.00 A 13 

Monomers 5.57 2.49 38 0.39 12.53 B 13, 30 

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 

09191 Nectarines, with 

peel, raw 

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 

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 

12061 Nuts, almonds 

Polymers 80.26 28.09 8 43.86 120.94 A 13 

Monomers 6.66 2.88 7 3.36 10.80 A 13 

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 

12087 Nuts, cashew nuts, 

raw 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

 Polymers 0.00 0.00 7 0.00 0.00 A 13 

Monomers 0.02 0.00 3 0.02 0.02 C 8 

Dimers 0.01 0.00 3 0.01 0.01 C 8 

12099 Nuts, chestnuts, 

european, dried, 

unpeeled Trimers 0.02 0.00 3 0.02 0.02 C 8 

Monomers 9.83 1.57 8 6.77 12.10 A 13 

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 

12120 Nuts, hazelnuts or 

filberts 

Polymers 322.44 102.48 8 98.10 442.95 A 13 

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 

12142 Nuts, pecans 

Polymers 223.01 59.05 8 140.58 297.31 A 13 

Monomers 10.94 4.35 7 5.89 15.77 A 13 

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 

12151 Nuts, pistachio nuts, 

raw 

Polymers 122.46 37.10 7 53.25 158.74 A 13 

Monomers 6.93 3.39 8 2.88 11.50 A 13 

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 

12155 Nuts, walnuts, 

english 

Polymers 20.02 9.27 8 5.34 39.43 A 13 

Monomers 0.55 2 0.45 0.65 A 13 

Dimers 2.81 2 2.80 2.83 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 

97087 Peaches, canned, 

heavy syrup pack, 

drained liquid 

Polymers 0.00 2 0.00 0.00 A 13 

Monomers 0.62 2 0.52 0.72 A 13 

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 

09370 Peaches, canned, 

heavy syrup, drained 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

Monomers 4.48 1.32 41 1.19 8.39 B 8, 13, 30 

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 

09236 Peaches, yellow, 

with peel, raw 

Polymers 22.02 7.73 8 12.74 34.54 A 13 

Monomers 2.03 0.93 3 0.99 2.79 A 13 

Dimers 3.00 0.76 3 2.12 3.50 A 13 

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 

16098 Peanut butter, 

smooth style, with 

salt 

Polymers 0.00 0.00 3 0.00 0.00 A 13 

Monomers 5.11 1.00 4 3.74 5.88 A 13 

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 

16089 Peanuts, all types, 

oil-roasted, with salt 

Polymers 0.00 0.00 4 0.00 0.00 A 13 

Monomers 0.00 0.00 3 0.00 0.00 C 25 

Dimers 0.00 0.00 3 0.00 0.00 C 25 

97016 Pear juice, all 

varieties 

Trimers 0.00 0.00 3 0.00 0.00 C 25 

Monomers 2.03 0.29 7 1.71 2.49 A 13 

Dimers 2.73 0.44 7 2.11 3.49 A 13 

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 

97075 Pears, green 

cultivars, with peel, 

raw 

Polymers 24.16 15.28 7 10.00 56.33 A 13 

Monomers 2.67 1.46 4 0.93 4.21 A 13 

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 

97076 Pears, red anjou, 

with peel, raw 

Polymers 13.11 11.30 4 0.97 23.32 A 13 

Monomers 0.02 0.00 3 0.02 0.02 C 8 

Dimers 0.00 0.00 3 0.00 0.00 C 8 

16085 Peas, split, mature 

seeds, raw 

Trimers 0.00 0.00 3 0.00 0.00 C 8 

Monomers 0.00 0.00 4 0.00 0.00 A 13 

Dimers 0.00 0.00 4 0.00 0.00 A 13 

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 

11334 Peppers, sweet, 

green, cooked, 

boiled, drained, 

without salt 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

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 

11333 Peppers, sweet, 

green, raw 

Polymers 0.00 0.00 4 0.00 0.00 A 13 

Monomers 0.00 0.00 4 0.00 0.00 A 13 

Dimers 0.00 0.00 4 0.00 0.00 A 13 

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 

11823 Peppers, sweet, red, 

cooked, boiled, 

drained, without salt 

Polymers 0.00 0.00 4 0.00 0.00 A 13 

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 

11821 Peppers, sweet, red, 

raw 

Polymers 0.00 0.00 4 0.00 0.00 A 13 

Monomers 0.80 0.00 3 0.80 0.80 C 8 

Dimers 0.44 0.00 3 0.44 0.44 C 8 

97088 Persimmons, raw 

Trimers 0.04 0.00 3 0.04 0.04 C 8 

Monomers 0.00 0.00 6 0.00 0.00 B 8, 13 

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 

09266 Pineapple, raw, all 

varieties 

Polymers 0.00 0.00 3 0.00 0.00 A 13 

Monomers 0.00 0.00 7 0.00 0.00 A 13 

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 

09430 Pineapple, raw, extra 

sweet variety 

Polymers 0.00 0.00 7 0.00 0.00 A 13 

97046 Plum, yellow, whole, 

raw 

Dimers 27.71 1.04 6 26.06 29.36 C 30 

Monomers 8.36 2 6.79 9.93 B 13 

Dimers 19.74 2 16.04 23.44 B 13 

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 

97077 Plums, black 

diamond, with peel, 

raw 

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

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

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 

Monomers 0.81 0.00 3 0.81 0.81 C 8 

Dimers 0.29 0.00 3 0.29 0.29 C 8 

09286 Pomegranates, raw 

Trimers 0.00 0.00 3 0.00 0.00 C 8 

Monomers 1.42 0.00 3 1.42 1.42 C 8 

Dimers 2.61 0.00 3 2.61 2.61 C 8 

09296 Quinces, raw 

Trimers 1.22 0.00 3 1.22 1.22 C 8 

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 

09302 Raspberries, raw 

Polymers 0.00 0.00 6 0.00 0.00 A 13 

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 

20067 Sorghum, grain 

Polymers 1461.99 93.00 8 1307.30 1622.11 B 2, 13 

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 

97030 Sorghum, bran 

Polymers 2927.64 335.38 5 2440.40 3384.67 B 2, 12, 13 

Monomers 23.92 1 23.92 23.92 B 13 

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 

02010 Spices, cinnamon, 

ground 

Polymers 2508.78 1 2508.78 2508.78 B 13 

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 

02015 Spices, curry powder 

Polymers 0.00 1 0.00 0.00 B 13 

Monomers 0.00 0.00 3 0.00 0.00 C 8 

Dimers 0.00 0.00 3 0.00 0.00 C 8 

11953 Squash, zucchini, 

baby, 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) 23

NDB 

No. 

Description Proanthocyanidin Mean1 SD N Min Max CC Sources of 

Data 

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 

09316 Strawberries, raw 

Polymers 75.78 13.36 8 57.83 97.81 A 13 

Monomers 10.19 0.00 3 10.19 10.19 C 8 

Dimers 6.60 0.00 3 6.60 6.60 C 8 

97007 Strawberry tree fruit 

(arbutus), raw 

Trimers 3.69 0.00 3 3.69 3.69 C 8 

Monomers 9.30 0.00 3 9.30 9.30 C 8 

Dimers 3.74 0.00 3 3.74 3.74 C 8 

14355 Tea, brewed, 

prepared with tap 

water Trimers 0.38 0.00 3 0.38 0.38 C 8 

Monomers 0.00 0.00 3 0.00 0.00 A 8 

Dimers 0.00 0.00 3 0.00 0.00 A 8 

11529 Tomatoes, red, ripe, 

raw, year round 

average Trimers 0.00 0.00 3 0.00 0.00 A 8 

Monomers 0.00 0.00 3 0.00 0.00 C 8 

Dimers 0.00 0.00 3 0.00 0.00 C 8 

20080 Wheat flour, wholegrain 

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 

97091 Agave, cooked

97092 Agave, dried

97090 Agave, raw

11008 Artichokes, (globe or french), cooked, 

boiled, drained, without salt

11012 Asparagus, cooked, boiled, drained

35132 Banana Melon (Navajo)

16037 Beans, navy, raw 

35131 Blue Corn Meal (Navajo)

35130 Blue Corn Meal with ash (Navajo)

11097 Broccoli raab, cooked

11096 Broccoli raab, raw

11091 Broccoli, cooked, boiled, drained, 

without salt

11090 Broccoli, raw

11110 Cabbage, cooked, boiled, drained, 

without salt

11113 Cabbage, red, cooked, boiled, drained, 

without salt

11112 Cabbage, red, raw

11960 Carrots, baby, raw

11143 Celery, raw

11206 Cucumber, peeled, raw

11205 Cucumber, with peel, raw

09421 Dates, medjool

09112 Grapefruit, raw, pink and red, all areas

11250 Lettuce, butterhead (includes boston 

and bibb types), raw

11251 Lettuce, cos or romaine, raw

11253 Lettuce, green leaf, raw

11252 Lettuce, iceberg (includes crisphead 

types), raw

11257 Lettuce, red leaf, raw

09159 Limes, raw

09181 Melons, cantaloupe, raw

09184 Melons, honeydew, raw

12078 Nuts, brazilnuts, dried, unblanched

12132 Nuts, macadamia nuts, dry roasted, 

without salt added

12147 Nuts, pine nuts, pignolia, dried

20038 Oats 

11283 Onions, cooked, boiled, drained, without 

NDB_No Food Description 

salt

11282 Onions, raw

11294 Onions, sweet, raw

09202 Oranges, raw, navels

09291 Plums, dried (prunes), uncooked

11358 Potatoes, red, flesh and skin, baked

11355 Potatoes, red, flesh and skin, raw

11356 Potatoes, Russet, flesh and skin, baked

11353 Potatoes, russet, flesh and skin, raw

11357 Potatoes, white, flesh and skin, baked

11354 Potatoes, white, flesh and skin, raw

11429 Radishes, raw

09298 Raisins, seedless

20044 Rice, white, long-grain, regular, raw, 

enriched 

97089 Snacks, tortilla chips, low fat, made with 

olestra

19444 Snacks, tortilla chips, low fat, made with 

olestra, nacho cheese

16108 Soybeans, mature seeds, raw 

02003 Spices, basil, dried

02009 Spices, chili powder

02011 Spices, cloves, ground

02020 Spices, garlic powder

02021 Spices, ginger, ground

02024 Spices, mustard seed, yellow

02026 Spices, onion powder

02027 Spices, oregano, dried

02028 Spices, paprika

02029 Spices, parsley, dried

02030 Spices, pepper, black

02033 Spices, poppy seed

02043 Spices, turmeric, ground

11508 Sweetpotato, cooked, baked in skin, 

without salt

11510 Sweetpotato, cooked, boiled, without skin

11507 Sweetpotato, raw, unprepared

09218 Tangerines, (mandarin oranges), raw

11530 Tomatoes, red, ripe, cooked

09326 Watermelon, raw

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 

butter 

 √ (13) 

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 highperformance 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, transCaffeoyl, 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, pCoumaric 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, d’Anjou, 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 BlancoGomis, 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.