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

Derek Gutzeit, Bernd Klaubert, Michael Rychlik, Peter Winterhalter, Gerold Jerz

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20 Scopus citations

Abstract

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°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°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.

Original languageEnglish
Pages (from-to)3978-3984
Number of pages7
JournalJournal of agricultural and food chemistry
Volume55
Issue number10
DOIs
StatePublished - 16 May 2007

Keywords

  • HPLC-ESI-MS-MS
  • Hippophaë rhamnoides
  • Isotope dilution assay
  • Pantothenic acid
  • Process stability
  • SIDA
  • Sea buckthorn products
  • Storage stability

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