Cranberry Extract

Cranberry Extract (Extractum Oxycocci; GHP), water extract from cranberry berries (Vaccinium oxycoccus L., Vacc. macrocarpum Ait., etc.). Method of preparation: berries washed with water are crushed, the juice is pressed out and immediately subjected to brief boiling (5 min.), during which foam (protein and part of pectin substances) is removed. The juice after cooling is filtered and evaporated at a temperature not exceeding 60° (preferably in vacuum) to the consistency of a liquid extract. More complete removal of protein and pectin substances is achieved by fermenting cranberry juice, but this requires more time. C. e. is a dark red liquid (sp. gr. 1.270-1.357), miscible with water as well as with 40° alcohol, containing 18-28% citric acid (according to GHP-total acid content not less than 25.2%) along with small amounts of malic, benzoic and other acids, about 25% fermentable sugar, tannin and other extractive substances. Widely used as a substitute for citric acid in preparing refreshing drinks and the like. Especially willingly taken by feverish patients. Due to the citric acid content, all processing of cranberries should be done in wooden or well-silvered (not tinned) vessels. C. e. is tested for the absence of harmful copper compounds (from vessels) as well as sulfurous acid (from smoking barrels with sulfur). Extract containing iron or tin (from vessels) is usually grayish.