Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography

Hao Chen, Yuegang Zuo, Yiwei Deng

Research output: Contribution to journalArticlepeer-review

251 Scopus citations

Abstract

A HPLC method was developed for the separation and determination of flavonoid and phenolic antioxidants in cranberry juices. Free flavonoid and phenolic compounds were fractionated into neutral and acidic groups by means of a solid-phase extraction method, followed by subsequent HPLC separations. Combined flavonoids and phenolics were hydrolyzed by acid before HPLC analysis. This developed method provides a fast and high resolution of individual flavonoid and phenolic compounds. In cranberry fruit, flavonoids and phenolic acids exist predominantly in combined forms, such as glycosides and esters. A total of 400 mg of total flavonoids and phenolic compounds/l of sample was found in a freshly squeezed cranberry juice, which was distributed as about 44% of phenolic acids and 56% of flavonoids. Benzoic acid was the major phenolic compound. Major flavonoids in the freshly squeezed cranberry juice were quercetin and myricetin.

Original languageEnglish (US)
Pages (from-to)387-395
Number of pages9
JournalJournal of Chromatography A
Volume913
Issue number1-2
DOIs
StatePublished - Apr 13 2001
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Biochemistry
  • Organic Chemistry

Keywords

  • Antioxidants
  • Benzoic acid
  • Catechin
  • Flavonoids
  • Food analysis
  • Fruit juices
  • Myricetin
  • Phenolic acids
  • Quercetin

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