Cranberries total phenolics

Recent studies are starting to build evidence that these foods help to improve the antioxidant potential in vivo. For example, Pedersen and associates [51] have shown that consumption of cranberry juice was able to increase the plasma antioxidant capacity of healthy female volunteers, by determining a 30% increase in vitamin C and a small but significant increase in total phenols plasma concentration. 

The total phenolic content increase after soymilk fermentation of the LP2 strain with the cranberry-chitosan oligosaccharide mixture addition at various concentrations was further correlated with H. pylori inhibition (Apostolidis et al. 2011). This finding is supported by previous reports indicating the potential of phenolic-containing plant extracts for... 

An HPLC-DAD method was developed for the separation and the determination of flavonoid and phenolic antioxidants in commercial and freshly prepared cranberry juice.Two sample preparation procedures were used with and without hydrolysis of the glycoside forms of flavonoids carried out by the addition of HCl in the step prior to solid-phase extraction (SPE). The flavonoid and phenolic compounds were then fractionated into neutral and acidic groups via a solid-phase extraction method (Sep-Pak Cig), followed by a RP HPLC separation with gradient elution with water-methanol-acetic acid and a detection at 280 and 360 nm. A comparison of the chromatograms obtained for extracts prepared with and without hydrolysis showed that flavonoids and phenolic acids exist predominantly in combined forms such as glycosides and esters. In a freshly squeezed cranberry juice, for instance, 400 mg of total flavonoids and phenolics per liter of sample was found, 56% of which were flavonoids. Quercetin was the main flavonoid in the hydrolyzed products, where it accounted for about 75% of the total flavonoids, while it was absent in the unhydrolyzed products. 

---