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Extraction and Normal‐Phase HPLC‐Fluorescence‐Electrospray MS Characterization and Quantification of Procyanidins in Cranberry Extracts
Author(s) -
Wallace Taylor C.,
Giusti M. Monica
Publication year - 2010
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.1750-3841.2010.01799.x
Subject(s) - chemistry , chromatography , extraction (chemistry) , proanthocyanidin , polyphenol , solid phase extraction , high performance liquid chromatography , mass spectrometry , fluorescence spectroscopy , sephadex , electrospray , acetone , fluorescence , biochemistry , enzyme , antioxidant , physics , quantum mechanics
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.