The effect of cranberry juice and a cranberry functional beverage on the growth and metabolic activity of selected oral bacteria

Table 2 Selected phenolic compounds of cranberry juice (CJ) and cranberry functional beverage (CFB)

Compound	Molecular Formula	MS precursor ion	MSMS ions	CJ (µg/100 mL)	CFB (µg/100 mL)
Quercitin pentoside^*	C₂₀H₁₈O₁₁	[M-H]⁻	151, 227, 243, 255, 271, 300	1962.9 ± 54.0	347.6 ± 10.7
Quercitin pentoside^*	C₂₁H₂₀O₁₁	[M-H]⁻	151, 179, 227, 255, 271, 300	542.6 ± 0.3	96.6 ± 0.9
Quercitin	C₁₅H₁₀O₇	[M-H]⁻	107, 121, 151, 179, 227, 243	16.6 ± 0.1	< LOD
Procyanidin isomers^*	C₃₀H₂₆O₁₂	[M + H]⁺	123, 127, 139, 163, 287, 409	614.3 ± 11.0	628.1 ± 8.1
Epicatechin	C₁₅H₁₄O₆	[M + H]⁺	123, 139, 207	945.0 ± 15.4	757.9 ± 12.9

Results are presented as means ± SDs; *calculated according to standard curves of appropriate aglycone; LOD level of detection

ISSN: 1472-6831