Proximate and polyphenolic characterization of cranberry pomace.
The proximate composition and identification and quantification of polyphenolic compounds in dried cranberry pomace were determined. Proximate analysis was conducted based on AOAC methods for moisture, protein, fat, dietary fiber, and ash. Other carbohydrates were determined by the difference method. Polyphenolic compounds were identified and quantified by HPLC-ESI-MS. The composition of dried cranberry pomace was 4.5% moisture, 2.2% protein, 12.0% fat, 65.5% insoluble fiber, 5.7% soluble fiber, 8.4% other carbohydrates, 1.1% ash, and 0.6% total polyphenolics. It contained six anthocyanins (111.5 mg/100 g of DW) including derivatives of cyanidin and peonidin. Thirteen flavonols were identified (358.4 mg/100 g of DW), and the aglycones myricetin (55.6 mg/100 g of DW) and quercetin (146.2 mg/100 g of DW) were the most prominent. Procyanidins with degrees of polymerization (DP) of 1-6 were identified (167.3 mg/100 g of DW), the most abundant being an A-type of DP2 (82.6 mg/100 g of DW).
White
Brittany L
BL
Department of Food Science, University of Arkansas, Fayetteville, Arkansas 72703, USA.
Howard
Luke R
LR
Prior
Ronald L
RL
D002241:Carbohydrates / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis*; D005638:Fruit / Q000737:chemistry; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D010940:Plant Proteins / Q000032:analysis; D059808:Polyphenols; D029799:Vaccinium macrocarpon / Q000737:chemistry*
D002241:Carbohydrates; D005419:Flavonoids; D010636:Phenols; D010936:Plant Extracts; D010940:Plant Proteins; D059808:Polyphenols