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Study on extraction process of cranberry proanthocyanidins and its antioxidant activity

Adopting ethanol extraction method to extracted cranberry proanthocyanidins. And the antioxidant activities of proanthocyanidins from cranberry were also studied. The results demonstrated that the optimal conditions were: 65% of ethanol concentration,1∶ 15 g / m L of solid-liquid ratio,30 min of extraction time and extraction temperature was 70 ℃. The proanthocyanidins had better capacity of eliminating superoxide anion and reducing power.