Proanthocyanidins in peanuts were reported to be similar with those found in cranberries. In some references, ethyl acetate was used. How do I remove ethyl acetate and produce a pure proanthocyanidin extract?
Thank you for the suggestion. I actually used 0.1M HCl solution before but some protocols suggest that it is used to isolate anthocyanins, not proanthocyanidins.