2.2. Preparation of Alcohol Insoluble Solids

Pomace was obtained from frozen Stevens variety cranberries (Atoka Cranberries Inc., Manseau, QC, Canada) by blending with a Vitamat commercial juicer (Rotor Lips AG, Uetendorf, Switzerland), followed by pressing in cheese cloth for 24 h at room temperature. Pomace was then freeze dried and blended in a Model 7011C commercial blender (Conair, Stamford, CT, USA) with 40 s pulses until it could pass a sieve size of 1.18 mm. Blended pomace was suspended (13.8%, w/v) in ethanol (95%, v/v), shaken at 150 rpm for 1 h and filtered on Miracloth rayon-polyester cloth (MilliporeSigma, Burlington, MA, USA). The residues (46%, w/v) were washed three times with 85% ethanol, 50% chloroform, 50% methanol and acetone, then dried overnight at room temperature yielding the alcohol insoluble solids (AIS).