Cranberry analytical standards

Procyanidins & Anthocyanins

in Cranberry fruit

Health benefit of Cranberry fruit and fruit products are well-established and broadly exploited in many food supplemments and medecines. They are usually associated to their high content in antioxydant polyphenols, more specifically to proanthocyanidins and anthocyanins.

Proanthocyanidins (or procyanidins or PACs) are a large class of polymeric substances issued from catechins and epicatechins. Potency of cranberry based products is usually measured as PACs content, by various available methods: see Kruger, Anal Bioanal Chem 2013 . More specifically procyanidin A2, is recognized as the major "active" of cranberry products and can be titrated as such by HPLC: see Lee, Journal of Functional Foods 2013. Extrasynthese procyanidin A2 analytical standard is recognized as the best-in-class reference material for this determination.

Cranberry fruit represents a very unique profile of anthocyanins: major substances are galactosides and arabinosides of cyanidins and peonidins, once glucosides are minor derivatives (HPLC graph below). Quantification of these substances make a good tracker of quality and potency of products as antioxydants: see Brown, J AOAC Int 2011 . This quite specific profile make anthocyanidin HPLC profile a very useful and clear fingerprint for cranberry fruit derivatives and can be used as a valuable maker of authentication of berry species and processed products.


HPLC cranberry

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