Abstract: In this paper, the anthocyanin composition and antioxidant activity of cranberry were evaluated. By pH differential method, the amounts of anthocyanins extracted by ultra high pressure-assisted extraction and conventional solvent extraction were determined to be (75.49 ± 0.43) and (67.31 ± 1.08) mg/100 g, respectively. The anthocyanin content of cranberry was (79.52 ± 0.50) mg/100 g. AB-8 macroporous resin was used to purify anthocyanins from the crude extract of cranberry. After purification, the content of anthocyanins in the freeze-dried powder increased from (46.10 ± 0.92) to (309.26 ± 2.37) mg/g. The scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulphonate) (ABTS+·) free radical and total antioxidant capacity of the purified anthocyanins were determined. The results indicated that the antioxidant capacity of cranberry anthocyanins was stronger than that of vitamin C at the same concentrations. Seven anthocyanins were identified by HPLC-MS, namely peonidin-3,5-dihexoside, cyanidin-3-galactoside, cyanidin-3-glucoside, cyanidin-3-arabinoside, peonidin-3-galactoside, peonidin-3-glucoside and peonidin-3-arabinoside. Peonidin-3,5-dihexoside was identified in cranberry for the first time to our knowledge.

Key words: cranberry anthocyanins, ultra high pressure, high performance liquid chromatography-mass spectrometry, antioxidant ability