Polyphenolic content of sweet dried cranberries compared to cranberry juice cocktail

Abstract

Polyphenols such as flavonoids and phenolic acids are common constitutes in fresh fruit and fruit juices such as cranberry. Consumption of cranberry juice cocktail (CJC) can significantly contribute to total dietary polyphenol intake. Cranberry flavonoids, especially proanthocyanidins (PACs) play an important role in the inhibition of chronic diseases such as cardiovascular, periodontal, and gastrointestinal. Additionally, studies show that A‐type PACs found in cranberries could play a significant role in the prevention of urinary tract infections caused by pathogenic bacteria.In this study, we compared the polyphenolic content of sweet dried cranberries (SDC's) with cranberry cocktail juice (CJC), a 27% cranberry juice drink. The total phenolic content of CJC determined by the Folin‐Ciocalteu method measured 190 mg gallic acid equivalent (GAE) per 240 ml serving. CJC also had an oxygen radical absorbance capacity (ORAC) of 2040 μmole Trolox equivalents (TE) and contained 35 mg of PACs per serving (measured by DMAC). A standard 40 gram serving of SDC's contained a total phenolic content of 177 mg GAE, delivered 38 mg PACs and had an ORAC value of 1596 μmole TEs. In addition to being a good source of fiber in the diet, SDC's are very comparable to CJC as another source of polyphenols in the diet. This research was supported by Ocean Spray Cranberries, Inc.