Extraction and normal-phase HPLC-fluorescence-electrospray MS characterization and quantification of procyanidins in cranberry extracts |
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Authors: | Wallace Taylor C Giusti M Monica |
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Affiliation: | Dept. of Food Science and Technology, Ohio State Univ., 2015 Fyffe Road, Columbus, OH 43210, USA. |
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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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Keywords: | A- and B-type cranberry fluorescence procyanidin solid phase extraction |
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