IMPROVED HPLC RESOLUTION AND QUANTIFICATION OF ELLAGIC ACID FROM STRAWBERRY, BLACKBERRY, AND CRANBERRY

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  • 1 Fruit Laboratory, USDA-ARS, Beltsville, MD

Ellagic acid (EA) a naturally occurring polyphenol in many fruit and nut crops, is a putative inhibitor of certain chemically-induced cancers. Improved methods of extraction, detection and quantification are essential for accurate determination of EA for plant physiological and genetic studies and animal nutrition and chemopreventative studies. Column (C18) preconditioning significantly reduced column retention of EA. An ammonium phosphate/methanol solvent system was used in preference to sodium phosphate/methanol. Fruit sample determinations were 10-100 times higher than previously reported, due to the improvements in efficiency of these methods. EA levels (mg/g dry wt) were: strawberry pulp (1.55), achene (8.46), root (1.55), crown (3.32) and leaf (14.27); blackberry pulp (,2.43) and seed (3.37); and cranberry skin (1.06), pulp (0.31), seed (0.69), leaf (4.10).

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