Effect of storage temperature on phenolics stability in hawthorn (Crataegus pinnatifida var. major) fruits and a hawthorn drink |
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| Authors: | Qi Chang Zhong Zuo Moses SS Chow Walter KK Ho |
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| Affiliation: | 1. School of Pharmacy and Drug Development Centre, Room 610, Basic Medical Science Building, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong;2. Department of Biochemistry, The Chinese University of Hong Kong, Shatin, N.T., Hong Kong;3. Institute of Medicinal Plant Development, Chinese Academy of Medical Science & Peking Union Medical Collage, Beijing 100094, PR China |
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| Abstract: | The stability of five major phenolics, namely (−)-epicatechin (EC), procyanidin B2 (PC-B2), chlorogenic acid (ChA), hyperoside (HP) and isoquercitrin (IQ), in hawthorn fruits and a canned hawthorn drink were evaluated during 6 months of storage in the dark at three different temperatures (4, 23 and 40 °C). HPLC with a diode-array detector was used to determine the contents of the individual compounds. The results showed that the studied phenolics in the hawthorn fruits and the drink were both stable at 4 °C and relatively unstable at 23 and 40 °C with varied extents of degradation. At room temperature (23 °C), marked degradations of EC and PC-B2 were observed in both the fruits and the drink with around 50% and 30% decrease after a 6-month storage, respectively. A more significant decrease of the phenolics was observed at 40 °C, especially for EC and PC-B2, which were almost completely degraded after a 6-month storage. HP, IQ and ChA were relatively stable at 23 °C, but unstable at 40 °C. Therefore, low-temperature storage is recommended for maintaining the quality and efficacy of hawthorn fruits and its preparations. |
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| Keywords: | Stability Hawthorn (&minus )-Epicatechin Procyanidin B2 Chlorogenic acid Hyperoside Isoquercitrin |
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