Original research articlePhysico-chemical parameters and proanthocyanidin profiles of cranberries cultivated in New Zealand

- Different cultivars of cranberries contain a wide range of organic acid contents.
- Proanthocyanidins profiles were similar among the different cultivars investigated.
- A-type (epi)catechin units were the main constituents of the proanthocyanidins.
- Crowley and Howes showed promise as potential food resources for health use.

Twenty-one cultivars of cranberry fruits (Vaccinium macrocarpon) grown in New Zealand were analysed for their physico-chemical characteristics including average fruit weight, total soluble solids content, pH, total titratable acidity, organic acids, and total anthocyanins. In addition, the total proanthocyanidin contents of the fruit were determined using 4-dimethylaminocinnamaldehyde assay, and the profiles were characterised using matrix-assisted laser desorption/ionization time of flight mass spectra. Between the different cultivars, there was a range of average fruit weight (0.75-1.84 g), total soluble solids content (9.7-12.8%), juice pH (2.61-2.86), total titratable acidity (3.74-8.77 g citric acid/L juice) and total anthocyanin content (1.63-2.87 mg cyanidin-3-glucoside/g dry weight). The 21 cranberry cultivars exhibited similar high performance liquid chromatography profiles for proanthocyanidins using a diol column. The cultivars of Crowley and Howes with the higher contents were found to contain mainly A type (epi)catechin extending units. Therefore, Crowley and Howes with high proanthocyanidin contents would be the best choice of the cultivars studied for the promotion of urinary tract health.