Thursday, December 19, 2013

Chemical composition of cranberries

The cranberry has a unique chemical composition that sets it apart from other North American fruits. 

Cranberries contain about 90% of water along with flavonoids, anthocyanins, triterpenoids, catechin, phenolic compounds, glucose, and fructose.

They are also good source of vitamin C. Other nutrients include folate, iron, magnesium, manganese, phosphorus, potassium, selenium, sulfur, zinc, vitamin A, B1, B2, B3, B5, and E.

The carbohydrate load of cranberries is relatively large, particularly for diabetic patients. The combination of high-acid content (~7.5% Brix) gives pure cranberry juice a Brix/acid ratio of about 3.75, which makes it extremely tart and unpalatable in a single strength form.

Another unique characteristic of the cranberry is astringency created by significant quantities of tannins. The cranberry also contains an unusual mixture so organic acids.

Cranberries contain large amounts of benzoic and phenolic acids (i.e, ~5-6 g/kg fresh weight) with the most abundant acids being benzoic acid, p-coumaric acid and sinapic acid.

In fresh form, cranberries are low in calories, sodium, and free from cholesterol and saturated fats.
Chemical composition of cranberries
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