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. Author manuscript; available in PMC: 2013 Aug 13.
Published in final edited form as: Food Chem. 2012 Apr 15;131(4):1193–1200. doi: 10.1016/j.foodchem.2011.09.103

Fig. 2.

Fig. 2

Sorption of cranberry polyphenols to defatted soybean flour (DSF) and antibacterial activity of polyphenol-enriched DSF. (A) Left panel - untreated DSF and cranberry polyphenol-enriched DSF (CB-DSF). Right panel – cranberry juice before and after DSF treatment. (B) Concentration (top) and percentage (bottom) of cranberry anthocyanins (ACNs; cyanidin-3-O-glucoside equivalents) and (C) proanthocyanidins (PACs; catechin equivalents) sorbed to increasing amounts (g/l) of DSF. 2x and 5x refer to dilutions of cranberry juice concentrate (D) Ability of Staphylococcus aureus to form colonies on acidic (pH 4) or pH-adjusted (pH 7) solid medium (first column); on solid medium (pH 4) containing DSF or CB-DSF (second column) or on a pH-adjusted (pH 7) solid medium containing 10, 20, 30 or 40 mg/ml of DSF or CB-DSF (last four columns). Duplicate wells of each treatment are shown.