Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography.
Journal of Chromatography A. 2001 April 13;913(1-2):387-95
For this study a special HPLC method was developed to separate and identify individual flavonoid and phenolic phytochemicals in cranberry juice. They found that the flavonoids and phenolic acids in cranberry juice were present in the form of glycosides and esters. In the cranberry juice the quantity of flavonoids was slightly higher than that of phenolic compounds. Quercetin and myricetin were the dominant flavonoids in cranberry juice.
Characterization of flavonols in cranberry (Vaccinium macrocarpon) powder.
Journal of Agricultural and Food Chemistry. 2004 January 28;52(2):188-95
The aim of this study was to identity flavonoids in cranberry. The researchers found 6 new phytochemicals, which were mainly gluconates of myricetin and quercetin. Two phytochemicals represent a new class of cranberry flavonol compounds, consisting of a flavonol, a sugar and a carboxylic group. The type of sugar is important as it determines the bioavailability of the flavonol in vivo.
Separation, characterization, and quantitation of benzoic and phenolic antioxidants in American cranberry fruit by GC-MS.
Journal of Agricultural and Food Chemistry. 2002 June 19;50(13):3789-94
The aim of this study was to separate and identify phytochemicals in cranberry. The phytochemicals were subjected to silylation reaction and the resulted trimethylsilyl derivatives separated with GC-MS. The researchers identified fifteen benzoic and phenolic acids: benzoic acid, o-hydroxybenzoic acid, cinnamic acid, m-hydroxybenzoic acid, p-hydroxybenzoic acid, p-hydroxyphenyl acetic acid, phthalic, 2,3-dihydroxybenzoic acid, vanillic acid, o-hydroxycinnamic acid, 2,4-dihydroxybenzoic acid, p-coumaric acid, ferulic acid, caffeic acid and sinapic acid. The researchers were the first to identify 10 phenolic acids which have not been reported in cranberry before. Benzoic acid was to most abundant in cranberry, followed by p-coumaric and sinapic acid. About ten percent of these phytochemicals were present as free acids and the others were bound to sugars.
Composition of a chemopreventive proanthocyanidin-rich fraction from cranberry fruits responsible for the inhibition of 12-O-tetradecanoyl phorbol-13-acetate (TPA)-induced ornithine decarboxylase (ODC) activity.
Journal of Agricultural and Food Chemistry. 2002 February 27;50(5):1063-9
The aim of this study was to separate the phenolics from cranberry in different fractions by vacuum chromatography. They found that the antioxidant activity was present most fractions but that the strongest chemopreventive activity was found in a fraction rich in proanthocyanidins. This fraction contained mainly quercetin, myricetin and its glycosides, dimmers of gallocatechin and epigallocatechin and oligomeric proanthocyanidins.
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