. Author manuscript; available in PMC: 2014 Dec 15.

Published in final edited form as: Food Chem. 2013 Jun 21;141(4):10.1016/j.foodchem.2013.06.050. doi: 10.1016/j.foodchem.2013.06.050

Table 1.

pH dependence of polyphenols extracted from cranberry pomace in water or aq. ethanol (10:1, solvent:pomace)

Solvent	pH	Total Polyphenols (mg/l)	Proanthocyanidins (mg/l)
H₂0	2	266	114
	3	104	47
	4	124	49
	5	78	25

50% Ethanol	2	964	306
	3	591	181
	4	469	154
	5	408	123

Total polyphenols were calculated as gallic acid and proanthocyanidins were calculated as proanthocyanidin A2 equivalents