Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage Rodríguez-Pérez, Celia Quirantes-Piné, Rosa Contreras, María del Mar Uberos Fernández, José Fernández-Gutiérrez, Alberto Segura Carretero, Antonio 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 °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. 2025-07-25T11:26:01Z 2025-07-25T11:26:01Z 2015-05-01 journal article Food Chemistry Volume 174, 2015, Pages 392-399 https://hdl.handle.net/10481/105676 https://doi.org/10.1016/j.foodchem.2014.11.061 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier