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

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...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2012-05, Vol.60 (18), p.4578-4585
Main Authors: Feliciano, Rodrigo P, Shea, Michael P, Shanmuganayagam, Dhanansayan, Krueger, Christian G, Howell, Amy B, Reed, Jess D
Format: Article
Language:English
Subjects:
Biflavonoids - analysis
Biflavonoids - chemistry
Biological and medical sciences
Calibration - standards
catechin
Catechin - analysis
Catechin - chemistry
Cinnamates - chemistry
clinical trials
Coloring Agents - chemistry
Food industries
Food Inspection - methods
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General aspects
Methods of analysis, processing and quality control, regulation, standards
molecular weight
proanthocyanidins
Proanthocyanidins - analysis
Proanthocyanidins - chemistry
Proanthocyanidins - isolation & purification
procyanidins
Reproducibility of Results
Vaccinium macrocarpon
Vaccinium macrocarpon - chemistry
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Summary: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.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf3007213