New testing method capable of quantifying insoluble proanthocyanins in cranberry


The innovation opens new possibilities for cranberry research and product development says researchers, and ingredient supplier


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A recent study published in theJournal of Agricultural and Food Chemistry1, confirms that insoluble cranberry proanthocyanins (PACs) can be quantified using butanol-hydrochloric acid method (BuOH-HCl) and a standardized (c-PAC) reference standard. The research was conducted by Complete Phytochemical Solutions, LLC and Reed Research Group, Department of Animal Sciences, University of Wisconsin, and Fruit d’Or Nutraceuticals (Villeroy, QC, Canada) supplied the cranberry products for the study.

“Historically, most cranberry-related health outcomes were associated with juice and juice-derived products which contained only soluble PACs,” explains Christian Krueger, CEO of Complete Phytochemical Solutions, in a press release. “Insoluble PACs have been an under-represented/unappreciated component of cranberry fruit. Now that the industry has moved into whole fruit products, insoluble PACs come into the equation. With the butanol test method, we can do a better job of providing formulators, marketers, and health researchers with more complete compositional information of their starting material.”

According to Krueger, this new test method has the potential to open doors to structure/function claims related to insoluble PACs through research and better understand the role of insoluble PACs in the gut.

“We want to understand all the components within the fruit, but we couldn’t do that without an accepted, validated test method for insoluble PACs,” says Stephen Lukawski, director of sales and business development for Fruit d’Or, in a press release.  "This is a foundational tool that will enable us to continue our work with researchers and scientists on the efficacy behind the cranberry."


1. Gullickson ER et al. “Development of a cranberry standard for quantification of insoluble cranberry (Vaccinium macrocarpon Ait.) proanthocyanidins.” Journal of Agricultural and Food Chemistry, Published online ahead of print July 22, 2019

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