Table 2.

Proanthocyanidin monomers to tetramers in the cranberry polyphenol-enriched protein-rich matrix eluates (mg/g), using fluorescence HPLC detection, quantified as procyanidin A2 (mean ± SD).

Proanthocyanidin	CB-DSF mg/g	CB-SPI mg/g	CB-HPI mg/g	CB-MPF mg/g	CB-PPI mg/g
Monomers	0.70 ± 0.00	0.61 ± 0.2	0.78 ± 0.01	0.74 ± 0.01	0.58 ± 0.00
Dimer-A2	1.64 ± 0.01	1.24 ± 0.04	1.73 ± 0.01	1.71 ± 0.01	1.40 ± 0.02
Dimer-B2	0.55 ± 0.00	0.5 ± 0.01	0.54 ± 0.00	0.60 ± 0.00	0.51 ± 0.01
Trimer A-type	1.00 ± 0.00	0.74 ± 0.02	0.94 ± 0.01	1.05 ± 0.00	0.90 ± 0.01
Trimer B-type	0.41 ± 0.17	0.38 ± 0.02	0.45 ± 0.00	0.45 ± 0.23	0.35 ± 0.01
Tetramers	0.75 ± 0.02	0.53 ± 0.00	0.80 ± 0.01	0.80 ± 0.00	0.67 ± 0.02
Total (monomers –tetramers)	5.03 ± 0.04	4.00 ± 0.10	5.24 ± 0.05	5.33 ± 0.04	4.37 ± 0.07

CB = cranberry; DSF = defatted soy flour; HPI= hemp protein isolate; MPF = medium roast peanut flour; PPI = pea protein isolate