Proximate and Polyphenolic Characterization of Cranberry Pomace

Abstract

The proximate composition and identification and quantification of polyphenolic compounds in dried cranberry pomace were determined. Proximate analysis was conducted based on AOAC methods for moisture, protein, fat, dietary fiber, and ash. Other carbohydrates were determined by the difference method. Polyphenolic compounds were identified and quantified by HPLC-ESI-MS. The composition of dried cranberry pomace was 4.5% moisture, 2.2% protein, 12.0% fat, 65.5% insoluble fiber, 5.7% soluble fiber, 8.4% other carbohydrates, 1.1% ash, and 0.6% total polyphenolics. It contained six anthocyanins (111.5 mg/100 g of DW) including derivatives of cyanidin and peonidin. Thirteen flavonols were identified (358.4 mg/100 g of DW), and the aglycones myricetin (55.6 mg/100 g of DW) and quercetin (146.2 mg/100 g of DW) were the most prominent. Procyanidins with degrees of polymerization (DP) of 1-6 were identified (167.3 mg/100 g of DW), the most abundant being an A-type of DP2 (82.6 mg/100 g of DW).

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

“…The crude extract had the highest amount of procyanidin content, because of the presence of monomeric, dimeric, and oligomeric proanthocyanidins. A previous study has reported the presence of both A-and B-type linkages in cranberry procyanidins [5].…”

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

“…These literature data suggest that the decrease in the antibacterial activity against bacteria observed with the most hydrophobic fraction of clarified juice may have been caused by a change in the proanthocyanidin profile, and that these bacteria are more susceptible to proanthocyanidins that have a high degree of polymerization. Also, the presence proanthocyanidins (White, Howard, & Prior, 2010), and more specifically of anthocyanin-polyflavan-3-ol oligomers (Reed, Krueger, & Vestling, 2005), was detected in cranberry pomace. Based on this information, the most hydrophobic fraction of pomace E1 could contain some of these compounds that exhibited a very high antibacterial activity toward all bacteria (MICs between 1.2 and 2.4 mg phenol/well).…”

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

“…'Pilgrim', 'Stevens', and 'Ben Lear' were 3.0, 3.2, and 2.9 times higher than the same cultivars in this study in the commercially mature phase. [32].…”