title: Ultrasound-assisted hydrolysis and gas chromatography-mass spectrometric determination of phenolic compounds in cranberry products.
abstract: An ultrasound-assisted hydrolysis and gas chromatography-mass spectrometric (GC-MS) method has been developed for determination of phenolics in cranberry products. Prior to GC-MS separation and characterisation, the phenolics in samples were hydrolysed by hydrochloric acid with ultrasound-assistance, extracted with ethyl acetate, and derivatised with N,O-bis(trimethylsilyl)trifluoroacetamide (BSTFA)+1% trimethylchlorosilane (TMCS) reagents. The application of ultrasonication significantly accelerated the acidic hydrolysation of the conjugated phenolics. A baseline separation of the 20 phenolics and internal standard was achieved in 25min. Standard calibration curves were linear over the concentration range of 0.0-50μg/mL and detection limits were 0.06-0.70μg/mL. Twenty phenolics were identified in cranberry samples and all of them occurred mainly in conjugated forms. Of those, the benzoic acid, quercetin, and myricetin were most abundant phenolics. The total phenolics were 12.4mg/g in cranberry fruits, 9.1mg/mL in 100% cranberry juice, and 11.1mg/g in cranberry sauces, respectively.
authors.affiliation: Departments of Chemistry and Biochemistry, University of Massachusetts Dartmouth, 285 Old Westport Road, North Dartmouth, MA 02747, USA; College of Chemistry and Materials Engineering, Wenzhou University, Wenzhou, Zhejiang 325035, China.
authors.forename: Chengjun
authors.initials: C
authors.lastname: Wang
authors.affiliation: Departments of Chemistry and Biochemistry, University of Massachusetts Dartmouth, 285 Old Westport Road, North Dartmouth, MA 02747, USA. Electronic address: yzuo@umassd.edu.
authors.forename: Yuegang
authors.initials: Y
authors.lastname: Zuo
keywords: Antioxidant; Conjugated phenolic compounds; Cranberry; GC–MS; Hydrolysis; Ultrasonication