Analyzing Cranberry Bioactive Compounds

Abstract

There is a growing public interest for the North American cranberry (Vaccinium macrocarpon) as a functional food because of the potential health benefits linked to phytochemical compounds present in the fruit--the anthocyanin pigments, responsible for its brilliant red color, and other secondary plant metabolites (flavonols, flavan-3-ols, proanthocyanidins, and phenolic acid derivatives). Isolation of these phenolic compounds and flavonoids from a sample matrix is a prerequisite to any comprehensive analysis scheme. By far the most widely employed analytical technique for the characterization of these compounds has been high-performance liquid chromatography(HPLC) coupled with ultraviolet-visible(UV/Vis) and mass spectrometer(MS) detection. This review covers the cranberry major bioactive compounds, the extraction and purification methods, and the analytical conditions for HPLC used to characterize them. Extraction, chromatographic separation and detection strategies, analyte determinations, and applications in HPLC are discussed and the information regarding methods of specific cranberry analyte analyses has been summarized in tabular form to provide a means of rapid access to information pertinent to the reader.

Polyphenol characterization, anti-oxidant, anti-proliferation and anti-tyrosinase activity of cranberry pomace

“…Similar to a previous report , most of the flavonols found were glycosides of quercetin and myrcetin, although moderate amounts of aglycones were observed as well. Our UPLC-ESI-MS data were consistent with previous reports which showed the presence of the measured different classes of phenolic compounds in by-products of cranberry-juice processing [21,22].…”

The effect of different maturity stages on phytochemical composition and antioxidant capacity of cranberry cultivars

“…The identification and concentration phenolic results are presented in Table 2. Structures of these compounds were identified by comparison of their spectral and MS and/or MS/MS data to those reported in previous studies [21,[28][29][30][31].…”

Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

“…The fruit and its juice reportedly exhibit various health benefits, including treatment of recurrent urinary tract infections by preventing the adherence of fimbriated Escherichia coli to mucosal surfaces (Foo, Lu, Howell, & Vorsa, 2000), prevention of in vitro co-aggregation between gram-negative bacterial pairs involved in periodontal diseases (Weiss, Lev-Dor, Sharon, & Ofek, 2002), protection against lipoprotein oxidation (Porter, Krueger, Wiebe, Cunningham, & Reed, 2001), anti-hypertensive activity (Reed, 2002), in vitro antibacterial activity (Côté, Caillet, Doyon, Sylvain, & Lacroix, 2010a), and anticancer activity (Kandil et al, 2002). The bioactive components that make up the cranberry juice have been well characterized (Côté, Caillet, Doyon, Sylvain, & Lacroix, 2010b;Lee, Rennaker, & Wrolstad, 2008;Zuo, Wang, & Zhan, 2002). Several studies have shown anthocyanins, proanthocyanidins, and phenolics from cranberries are active components in molecular mechanism behind various health benefits of cranberries (Apostolidis, Kwon, & Shetty, 2008;Guo et al, 2007;Lin, Labbe, & Shetty, 2005;Wu et al, 2009).…”