Comparison of Isolated Cranberry (Vaccinium macrocarpon Ait.) Proanthocyanidins to Catechin and Procyanidins A2 and B2 for Use as Standards in the 4-(Dimethylamino)cinnamaldehyde Assay
| Autor: | Rodrigo P. Feliciano, Jess D. Reed, Christian G. Krueger, Michael P. Shea, Amy B. Howell, Dhanansayan Shanmuganayagam |
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| Rok vydání: | 2012 |
| Předmět: |
Chromatography
Chemistry Reproducibility of Results TheoryofComputation_GENERAL Catechin General Chemistry Food Inspection Cinnamaldehyde chemistry.chemical_compound Vaccinium macrocarpon ComputingMethodologies_PATTERNRECOGNITION Proanthocyanidin Cinnamates Fruit Calibration Biflavonoids Press cake Proanthocyanidins Procyanidin A2 Coloring Agents General Agricultural and Biological Sciences Procyanidin B2 |
| Zdroj: | Journal of Agricultural and Food Chemistry. 60:4578-4585 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf3007213 |
| Popis: | The 4-(dimethylamino)cinnamaldehyde (DMAC) assay is currently used to quantify proanthocyanidin (PAC) content in cranberry products. However, this method suffers from issues of accuracy and precision in the analysis and comparison of PAC levels across a broad range of cranberry products. Current use of procyanidin A2 as a standard leads to an underestimation of PACs content in certain cranberry products, especially those containing higher molecular weight PACs. To begin to address the issue of accuracy, a method for the production of a cranberry PAC standard, derived from an extraction of cranberry (c-PAC) press cake, was developed and evaluated. Use of the c-PAC standard to quantify PAC content in cranberry samples resulted in values that were 2.2 times higher than those determined by procyanidin A2. Increased accuracy is critical for estimating PAC content in relationship to research on authenticity, efficacy, and bioactivity, especially in designing clinical trials for determination of putative health benefits. |
| Databáze: | OpenAIRE |
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