Source Variation in Antioxidant Capacity of Cranberries from Eight U.S. Cultivars

Antioxidants prevent the oxidation of low-density lipoproteins (LDL) that contributes to cardiovascular disease. While cranberries have been shown to contain antioxidants, cranberries from different sources may possess different antioxidant capacities. The purpose of this study was to determine if antioxidant capacity varies among select cranberry cultivars. Eight U.S. cranberry cultivars were assayed for antioxidant activity. The cranberries were homogenized in a blender to extract juice. Cranberry juice was then added to isolated LDL from five humans and oxidized with copper sulfate. Thiobarbituric acid reactive substances (TBARS) formation was used to determine the antioxidant capacity of each of the cranberry cultivar extracts following oxidation. Sample absorbances at 532 nm varied significantly among the tested cranberry juice extracts. These results may be beneficial to both producers and consumers of cranberry juice. Producers may market and provide a cranberry juice that offers the best health benefits, while consumers may be certain that they are purchasing cranberry juice that provides the best health benefits.