Release of bound procyanidins from cranberry pomace by alkaline hydrolysis.
Procyanidins in plant products are present as extractable or unextractable/bound forms. We optimized alkaline hydrolysis conditions to liberate procyanidins and depolymerize polymers from dried cranberry pomace. Alkaline extracts were neutralized (pH 6-7) and then procyanidins were extracted with ethyl acetate and analyzed by normal phase high performance liquid chromatography. Alkaline hydrolysis resulted in an increase in low molecular weight procyanidins, and the increase was greater at higher temperature, short time combinations. The most procyanidins (DP1-DP3) were extracted at 60 degrees C for 15 min with each concentration of NaOH. When compared to conventional extraction using homogenization with acetone/water/acetic acid (70:29.5:0.5 v/v/v), treatment with NaOH increased procyanidin oligomer extraction by 3.8-14.9-fold, with the greatest increase being DP1 (14.9x) and A-type DP2 (8.4x) procyanidins. Alkaline treatment of the residue remaining after conventional extraction resulted in further procyanidin extraction, indicating that procyanidins are not fully extracted by conventional extraction methods.
Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72703, USA.
Brittany L
BL
White
Luke R
LR
Howard
Ronald L
RL
Prior
D000468:Alkalies / Q000737:chemistry; D005591:Chemical Fractionation; D005638:Fruit / Q000737:chemistry; D006868:Hydrolysis; D010936:Plant Extracts / Q000032:analysis* / Q000302:isolation & purification; D044945:Proanthocyanidins / Q000032:analysis* / Q000302:isolation & purification; D029799:Vaccinium macrocarpon / Q000737:chemistry*
D000468:Alkalies; D010936:Plant Extracts; D044945:Proanthocyanidins