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Separation and Purification of Hydroxycinnamic Acid Derivatives in Cranberries
Author(s) -
MARWAN A. G.,
NAGEL C. W.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10129.x
Subject(s) - chemistry , chromatography , elution , hydroxycinnamic acid , alcohol , polyamide , aqueous solution , organic chemistry , antioxidant
Hydroxycinnamic acid derivatives have been shown to be a complex mixture of closely related compounds. A procedure has been described for their isolation and purification from cranberries. The hydroxycinnamates were extracted from the plant tissue with aqueous alcohol, followed by pre‐separation on a polyamide CC‐6 column. For easier sample concentration, the eluted compounds were extracted in alcohol. Final separations were made on a High Performance Liquid Chromatograph. Recycling was used to purify the individual compounds. A total of 15 compounds was purified. The method can be used for the separation and purification of individual phenollc compounds from mixtures.