Determination of Myricetin & Benzoic Acid in Cranberries
Special Project Fall, CH 461, 2004
Jessica McElravy
Jeffrey Torgerson
Amber Taylor
Abstract:
In this experiment, HPLC was used to determine the concentration of Benzoic Acid and Myricetin in various cranberry products. The products that were analyzed included fresh cranberries, 100% cranberry juice, 27% cranberry juice cocktail and a cranberry supplement pill. Reverse-phase separation along a C18 column with absorption detection at 254 nm was used to resolve the peaks of the 2 compounds.
Benzoic acid standards of 25 mg/L and 50 mg/L along with the origin were used to create a 2nd order polynomial calibration curve. Myricetin standards with concentration from 1 mg/L to 10 mg/L were used to define a linear regression line. The best source for myricetin from samples analyzed was 12.2 mg/L from the 100% juice, where the best source of benzoic acid was 5.5 mg/L from fresh crushed berries.