Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage

作者：Rodriguez Perez C; Quirantes Pine R^*; Contreras M del M; Uberos J; Fernandez Gutierrez A; Segura Carretero A

来源：Food Chemistry, 2015, 174: 392-399.

DOI：10.1016/j.foodchem.2014.11.061

• Cranberry
• DMAC
• Gamma-irradiation
• HPLC
• Mass spectrometry
• Stability

Shelf life of commercial cranberry syrup irradiated with gamma radiation at a rate of 5 kGy and stored for 6 months at 25 degrees 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 7.0 mu g/ml) and procyanidin A2 (from 83 to 93 mu g/ml) was observed after irradiation and compared with the non-irradiated syrup. Procyanidin B isomers and prodelphinidin were stable at 25 degrees C during the first month of storage, whereas quercetin and some derivatives remained constant for 3 months of storage at this temperature. In short, after gamma-irradiation in dose of 5 kGy, most compounds were highly stable for a month at 25 degrees C.

• 出版日期2015-5-1