Publication
Title
Thermal degradation of cloudy apple juice phenolic constituents
Author
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.
Language
English
Source (journal)
Food chemistry. - Amsterdam
Publication
Amsterdam : 2014
ISSN
0308-8146
Volume/pages
162(2014), p. 176-185
ISI
000337853000026
Full text (Publisher's DOI)
Full text (publisher's version - intranet only)
UAntwerpen
Faculty/Department
Research group
Publication type
Subject
External links
Web of Science
Record
Identification
Creation 25.03.2015
Last edited 20.06.2017