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Antioxidant Activity and Polyphenol Content of Cranberries (Vaccinium macrocarpon)

Pınar Kalın, İlhami Gülçin and Ahmet C. Gören

Atatürk University, Faculty of Sciences, Department of Chemistry, 25240-Erzurum, Türkiye

Department of Zoology, College of Science, King Saud University, 11451-Riyadh, Saudi Arabia

TUBITAK UME, Chemistry Group Laboratories, P.O. Box: 54, 41470-Gebze-Kocaeli, Türkiye

Abstract: Cranberries (Vaccinium macrocarpon) contain many bioactive compounds and have some biological activities and beneficial health properties. In the study, antioxidant effects of lyophilized aqueous extract of cranberry (LAEC) and quantity of some its polyphenolic compounds were determined. For this purpose, we performed DPPH·, DMPD •+, ABTS •+ and O 2 •- radicals scavenging activities, inhibition of lipid peroxidation activity by thiocyanate method, Cu 2+ and Fe 3+ reducing abilities, FRAP assay and Fe 2+ binding activity. At the 10 µg/mL concentration, LAEC inhibited 52.4% lipid peroxidation produced by linoleic acid emulsion. Also, α-tocopherol, BHA, trolox, and BHT had 52.5, 89.9, 93.1 and 94.9% inhibition value at 30 µg/mL concentration, respectively. Quantitative amounts of some phenolic compounds in LAEC were investigated by high performance liquid chromatography-tandem mass spectrometry (LC-MS/MS). p-Hydroxy benzoic acid was found as the most abundant phenolic compound (55 mg/kg extract) in LAEC.

Keywords: Cranberries (Vaccinium macrocarpon); Polyphenol content; Radical scavenging; Antioxidant activity; LC-MS/MS. © 2015 ACG Publications. All rights reserved.