Effects of processing and of storage on the stability of pantothenic acid in sea buckthorn products (Hippophaë rhamnoides L. ssp. rhamnoides) assessed by stable isotope dilution assay.
A stable isotope dilution assay for quantification of pantothenic acid in sea buckthorn berries, juice, and concentrate using a four-fold labeled isotopologue of vitamin B5 as the internal standard was adopted using reversed phase liquid chromatography-mass spectrometry with electrospray ionization. Because of a rapid sample clean up procedure without the necessity of external calibration, this methodology permits the accurate analysis of a high number of samples within a short time. Sea buckthorn juice was stored at 25 and 40 degrees C for up to 7 days to determine the effects of storage temperature on the stability of pantothenic acid. Analysis of kinetic data suggested that the degradation follows a first-order model. The results of the experiments showed that storage of sea buckthorn juice for 7 days at ambient temperature (25 degrees C) already resulted in a significant degradation of pantothenic acid of about 18%. The processing effects of juice production and subsequent concentration revealed a decrease of about 6-7% in the juice and of 23% in the juice concentrate.
Gutzeit
Derek
D
Central Institute of the Bundeswehr Medical Service Munich, Ingolstädter Landstrasse 102, 85748 Garching, Hochbrück, Germany.
Klaubert
Bernd
B
Rychlik
Michael
M
Winterhalter
Peter
P
Jerz
Gerold
G
D001628:Beverages / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D031281:Hippophae / Q000737:chemistry*; D007201:Indicator Dilution Techniques; D010205:Pantothenic Acid / Q000032:analysis*; D021241:Spectrometry, Mass, Electrospray Ionization
D010205:Pantothenic Acid