Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage
2015
Rodríguez-Pérez, C. | Quirantes-Piné, R. | Contreras, M. del M. | Uberos, J. | Fernández-Gutiérrez, A. | Segura-Carretero, A.
Shelf life of commercial cranberry syrup irradiated with gamma radiation at a rate of 5kGy and stored for 6months at 25°C and 60% relative humidity (RH) and under accelerated stability conditions was investigated. High-performance liquid chromatography coupled to electrospray ionisation quadrupole-time-of-flight mass spectrometry (HPLC–ESI-QTOF-MS) was used to characterise cranberry syrup. Afterwards, these compounds were quantified by HPLC–ESI-QTOF-MS and 4-dimethylaminocinnamaldehyde (DMAC) assay. A significant increase in the content of procyanidin B isomer 1 (from 4.4 to 7.0μg/ml) and procyanidin A2 (from 83 to 93μg/ml) was observed after irradiation and compared with the non-irradiated syrup. Procyanidin B isomers and prodelphinidin were stable at 25°C during the first month of storage, whereas quercetin and some derivatives remained constant for 3months of storage at this temperature. In short, after gamma-irradiation in dose of 5kGy, most compounds were highly stable for a month at 25°C.
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