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. 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 2.

Comparison of 10:1 and 5:1 extraction of cranberry pomace with 50% and 75% aqueous ethanol

Solvent Volume
(ml)		 TP (mg/l) TP (mg) % TP in
dry extract		 PACs (mg/l) PACs (mg) % PACs in dry extract PACs as % of TP
50% EtOH (10:1) 793 ± 40 947 ± 73.1 750 ± 19 ** 15.1 ± 1.6 495 ± 73 391 ± 39 7.9 ± 1.3 52 ± 4.1
50% EtOH (5:1) 328 ± 3 1545 ± 193 507 ± 58 12.6 ± 1.2 1170 ± 152 384 ± 47 9.6 ± 1.0 76 ± 7.0 **
75% EtOH (10:1) 878 ± 45 863 ± 114 761 ± 139 11.8 ± 1.3 531 ± 31 466 ± 4.2 ** 7.3 ± 1.5 63 ± 11
75% EtOH (5:1) 418 ± 33 1610 ± 157 678 ± 118 15.7 ± 1.8 841 ± 11.5 352 ± 23 8.3 ± 1.5 53 ± 5.8

n=3 independent sample lots for each solvent condition.

T-test, ** p< 0.01

TP = total polyphenols calculated as gallic acid equivalents. PACs = proanthocyanidins calculated as proanthocyanidin A2 equivalents