Identification of Phenolic Compounds in Processed Cranberries by HPLC MethodNirupam Biswas1*, Pauline Balac1, Sai Kishore Narlakanti1, MD Enamul Haque2 and MD Mehedi Hassan3
- *Corresponding Author:
- Nirupam Biswas
Department of Nutrition and Food Sciences
School of Applied Science, University of Huddersfield
United Kingdom., HD1 3DH, United Kingdom
Tel: + 447745738807
E-mail: [email protected]
Received date: December 08, 2012; Accepted date: December 27, 2012; Published date: December 29, 2012
Citation: Biswas N, Balac P, Narlakanti SK, Enamul Haque MD, Mehedi Hassan MD (2013) Identification of Phenolic Compounds in Processed Cranberries by HPLC Method. J Nutr Food Sci 3:181. doi: 10.4172/2155-9600.1000181
Copyright: © 2013 Biswas N, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Cranberries contain significant amounts of flavonoids and polyphenolic compounds that provide health benefits including antioxidants functions, protection against cardiovascular diseases and anti-adhesive properties that help to prevent urinary tract infections and stomach ulcers. In this study, phenolic compounds in different cranberry products were extracted using methanol and acetone. The phenolic extracts were then analysed using high performance liquid chromatography (HPLC). The results showed that the different cranberry products had different phenolic types (including tannic acid, (+) catechin, (-) epicatechin, procyanidin A2 and p-coumaric acid) in different amounts. Moreover, the results varied depending on the extraction methods. Generally, the methanol extracts had higher total phenolic in comparison to acetone extracts of all the different cranberry products studied. For methanol extraction,
frozen cranberry had the highest total phenolic content (616.65 ± 0.14 mg/g), followed by sauces (360.80 ± 0.09 mg/g), then 17% juices (237.84 ± 0.03 mg/ml) and lastly, dry cranberry (142.13 ± 0.05 mg/g). However, for acetone extraction, the total phenolic content were in the order: frozen (609.92 ± 0.12 mg/g) > 17% juices (269.27 ± 0.06 mg/ml) > sauce (94.03 ± 0.06 mg/g) > dry cranberry (0.57 ± 0.01 mg/g). The results of the present study showed that methanol serves as a better solvent than acetone for extracting phenolic compounds for both qualitative and quantitative HPLC analysis of phenolic compounds in cranberry products.