@misc{10481/105676,
year = {2015},
month = {5},
url = {https://hdl.handle.net/10481/105676},
abstract = {Shelf life of commercial cranberry syrup irradiated with gamma radiation at a rate of 5 kGy and stored for 6 months 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 7.0 μg/ml) and procyanidin A2 (from 83 to 93 μg/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 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 °C.},
organization = {This work was supported by the project AGL2011-29857-C03-02 and AP2010-1551 (Spanish Ministry of Science and Innovation), as well as P09-CTS-4564, P10-FQM-6563 and P11-CTS-7625 (Andalusian Regional Government Council of Innovation and Science) and PI070274 (Carlos III Institute of Health for Clinical Research, Madrid, Spain). The authors are grateful to the Spanish Ministry of Economy and Competitiveness (MINECO) for a FPU fellowship (C. Rodríguez-Pérez), a “Personal técnico de apoyo” Grant PTA2012-6956-E (R. Quirantes-Piné) and a Juan de la Cierva contract (M. del M. Contreras).},
publisher = {Elsevier},
keywords = {Cranberry},
keywords = {DMAC},
keywords = {Gamma-irradiation},
keywords = {HPLC},
keywords = {Mass spectrometry},
keywords = {Stability},
title = {Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage},
doi = {https://doi.org/10.1016/j.foodchem.2014.11.061},
author = {Rodríguez-Pérez, Celia and Quirantes-Piné, Rosa and Contreras, María del Mar and Uberos Fernández, José and Fernández-Gutiérrez, Alberto and Segura Carretero, Antonio},
}