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Extraction and Normal-Phase HPLC-Fluorescence-Electrospray MS Characterization and Quantification of Procyanidins in Cranberry Extracts
- Wallace, Taylor C., Giusti, M. Monica
- Journal of food science 2010 v.75 no.8 pp. C690
- acetone, quantitative analysis, laboratory techniques, procyanidins, molecular weight, fruit extracts, high performance liquid chromatography, water, cranberries, mass spectrometry, alkali treatment, acid treatment, supercritical fluid extraction
- 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.