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J Food Sci. 2010 Oct;75(8):C690-6. doi: 10.1111/j.1750-3841.2010.01799.x. Epub 2010 Sep 24.

Extraction and normal-phase HPLC-fluorescence-electrospray MS characterization and quantification of procyanidins in cranberry extracts.

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1
Dept. of Food Science and Technology, Ohio State Univ., 2015 Fyffe Road, Columbus, OH 43210, USA.

Abstract

Cranberries are a major source of procyanidins, an abundant class of bioactive polyphenols found in nature. The objective of this study was to apply a protocol for extraction and normal-phase high-performance liquid chromatograph-fluorescence-mass spectroscopy separation and quantification of procyanidins in cranberry extracts containing varying processing aids and/or methods of production. Cranberry extracts were best extracted using an acetone/water technique versus an acid/alkaline extraction. Procyanidins were semi-purified with C-18 and Sephadex LH-20 SPE cartridges (GE Healthcare Life Sciences, Piscataway, N.J., U.S.A.). Characterization and quantification of procyanidins up to octamers and higher molecular weight compounds, including separation of the A- and B-type dimers to tetramers was achieved.

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