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C. H. Lee, J. D. Reed and M. P. Richards, “Ability of Various Polyphenolic Classes from Cranberry to Inhibit Lipid Oxidation in Mechanically Separated Turkey and Cooked Ground Pork,” Journal of Muscle Foods, Vol. 17, No. 3, 2006, pp. 248-266. doi:10.1111/j.1745-4573.2006.00048.x

has been cited by the following article:

• TITLE: Free Radical-Scavenging Properties and Antioxidant Activity of Fractions from Cranberry Products

  AUTHORS: Stéphane Caillet, Guillaume Lorenzo, Jacinthe Côté, Jean-François Sylvain, Monique Lacroix

  KEYWORDS: HPLC Fractions; Cranberry Juices; Phenolic Extracts; Free Radical Scavenging Capacity; Antioxidant Activity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.3, March 21, 2012

  ABSTRACT: Lipid peroxidation inhibition capacity and antiradical activity were evaluated in HPLC fractions of different polarity obtained from two cranberry juices and three extracts isolated from frozen cranberries and pomace containing antho-cyanins, water-soluble and apolar phenolic compounds, respectively. Compounds with close polarities were collected to obtain between three and four fractions from each juice or extract. The cranberry phenols are good free radi-cal-scavengers, but they were less efficient at inhibiting the lipid peroxidation. Of all the samples tested, the intermediate polarity fraction of extract rich in apolar phenolic compounds of fruit presented the highest antiradical activity while the most hydrophobic fractions of the anthocyanin-rich extract from fruit and pomace appeared to be the most efficient at inhibiting the lipid peroxidation. The antioxidant or pro-oxidant activity of fractions increased with the con-centration. The phenol polarity and the technological process to manufacture cranberry juice can influence the antioxidant and antiradical activities of fractions.