Title
Thermal degradation of cloudy apple juice phenolic constituents Thermal degradation of cloudy apple juice phenolic constituents
Author
Faculty/Department
Faculty of Sciences. Biology
Faculty of Sciences. Chemistry
Faculty of Sciences. Bioscience Engineering
Faculty of Pharmaceutical, Biomedical and Veterinary Sciences. Pharmacy
Faculty of Pharmaceutical, Biomedical and Veterinary Sciences . Biomedical Sciences
Publication type
article
Publication
Amsterdam ,
Subject
Chemistry
Pharmacology. Therapy
Human medicine
Source (journal)
Food chemistry. - Amsterdam
Volume/pages
162(2014) , p. 176-185
ISSN
0308-8146
ISI
000337853000026
Carrier
E
Target language
English (eng)
Full text (Publishers DOI)
Abstract
Although conventional thermal processing is still the most commonly used preservation technique in cloudy apple juice production, detailed knowledge on phenolic compound degradation during thermal treatment is still limited. To evaluate the extent of thermal degradation as a function of time and temperature, apple juice samples were isothermally treated during 7200 s over a temperature range of 80-145 degrees C. An untargeted metabolomics approach based on liquid chromatography-high resolution mass spectrometry was developed and applied with the aim to find out the most heat labile phenolic constituents in cloudy apple juice. By the use of a high resolution mass spectrometer, the high degree of in-source fragmentation, the quality of deconvolution and the employed custom-made database, it was possible to achieve a high degree of structural elucidation for the thermolabile phenolic constituents. Procyanidin subclass representatives were discovered as the most heat labile phenolic compounds of cloudy apple juice. (c) 2014 Published by Elsevier Ltd.
E-info
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