Cranberry Juice Composition

Abstract

Eight samples of cranberries (Vaccinium macrocarpon) representing the major varieties and principal commercial growing regions in the United States were processed into juice. Four of the 8 samples were concentrated to 50° Brix. Liquid chromatography (LC) was used to determine nonvolatile organic acid, anthocyanidin pigment, and sugar profiles. Ultraviolet-visible spectral methods were used to determine anthocyanin concentration, polymeric color, and percent polymeric color. Other data presented include stable isotope carbon ratios, degree Brix, pH, and Hunter color parameters. These data are presented to serve as an authentic data base for use in detection of adulterated cranberry juice.