title: Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice.
abstract: The stability of phenolic compounds was followed in black currant juice at ambient temperatures (in light and in dark conditions) and at +4 °C for a year. Analyses were based on high-performance liquid chromatography-diode-array detection-electrospray ionization-mass spectrometry (or tandem mass spectrometry) and high-performance liquid chromatography-diode-array detection-electrospray ionization-quadrupole time-of-flight mass spectrometry methods supported by nuclear magnetic resonance after selective high-performance liquid chromatography isolation. Altogether, 43 metabolites were identified, of which 2-(Z)-p-coumaroyloxymethylene-4-β-d-glucopyranosyloxy-2-(Z)-butenenitrile, 2-(E)-caffeoyloxymethylene-4-β-d-glucopyranosyloxy-2-(Z)-butenenitrile, 1-O-(Z)-p-coumaroyl-β-d-glucopyranose, (Z)-p-coumaric acid 4-O-β-d-glucopyranoside, and (Z)-p-coumaric acid were novel findings in black currant juice. Hydroxycinnamic acid derivatives degraded 20-40% at room temperature during one year of storage, releasing free hydroxycinnamic acids. O-Glucosides of hydroxycinnamic acid compounds were the most stable, followed by O-acylquinic acids, acyloxymethyleneglucosyloxybutenenitriles, and O-acylglucoses. Light induced the isomerization of (E)-coumaric acid compounds into corresponding Z-isomers. Flavonol glycosides stayed fairly stable. Flavonol aglycones were derived mainly from malonylglucosides. Over 90% of anthocyanins were lost at room temperature in a year, practically independent of light. Storage at low temperatures, preferably excluding light, is necessary to retain the original composition of phenolic compounds.
authors.forename: Leenamaija
authors.initials: L
authors.lastname: Mäkilä
authors.forename: Oskar
authors.initials: O
authors.lastname: Laaksonen
authors.forename: Aino-Liisa
authors.initials: AL
authors.lastname: Alanne
authors.forename: Maaria
authors.initials: M
authors.lastname: Kortesniemi
authors.affiliation: Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, China.
authors.forename: Heikki
authors.initials: H
authors.lastname: Kallio
authors.forename: Baoru
authors.initials: B
authors.lastname: Yang
mesh_terms: D000872:Anthocyanins / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000737:chemistry*; D044948:Flavonols / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices / Q000032:analysis*; D006027:Glycosides / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D031965:Ribes / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D003373:Coumaric Acids; D044948:Flavonols; D006027:Glycosides; D010936:Plant Extracts
keywords: anthocyanins; black currant; flavonols; hydroxycinnamic acids; storage