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Extraction and normal-phase HPLC-fluorescence-electrospray MS characterization and quantification of procyanidins in cranberry extracts.
J Food Sci 2010; 75(8):C690-6JF

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.

Authors+Show Affiliations

Dept. of Food Science and Technology, Ohio State Univ., 2015 Fyffe Road, Columbus, OH 43210, USA.No affiliation info available

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

21535487

Citation

Wallace, Taylor C., and M Monica Giusti. "Extraction and Normal-phase HPLC-fluorescence-electrospray MS Characterization and Quantification of Procyanidins in Cranberry Extracts." Journal of Food Science, vol. 75, no. 8, 2010, pp. C690-6.
Wallace TC, Giusti MM. Extraction and normal-phase HPLC-fluorescence-electrospray MS characterization and quantification of procyanidins in cranberry extracts. J Food Sci. 2010;75(8):C690-6.
Wallace, T. C., & Giusti, M. M. (2010). Extraction and normal-phase HPLC-fluorescence-electrospray MS characterization and quantification of procyanidins in cranberry extracts. Journal of Food Science, 75(8), pp. C690-6. doi:10.1111/j.1750-3841.2010.01799.x.
Wallace TC, Giusti MM. Extraction and Normal-phase HPLC-fluorescence-electrospray MS Characterization and Quantification of Procyanidins in Cranberry Extracts. J Food Sci. 2010;75(8):C690-6. PubMed PMID: 21535487.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction and normal-phase HPLC-fluorescence-electrospray MS characterization and quantification of procyanidins in cranberry extracts. AU - Wallace,Taylor C, AU - Giusti,M Monica, Y1 - 2010/09/24/ PY - 2011/5/4/entrez PY - 2011/5/4/pubmed PY - 2011/8/24/medline SP - C690 EP - 6 JF - Journal of food science JO - J. Food Sci. VL - 75 IS - 8 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/21535487/Extraction_and_normal_phase_HPLC_fluorescence_electrospray_MS_characterization_and_quantification_of_procyanidins_in_cranberry_extracts_ L2 - https://doi.org/10.1111/j.1750-3841.2010.01799.x DB - PRIME DP - Unbound Medicine ER -