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Effect of γ‐Irradiation on Phenolic Acids in Strawberries
Author(s) -
Breitfellner F.,
Solar S.,
Sontag G.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb10629.x
Subject(s) - chemistry , caffeic acid , hydroxylation , hydroxybenzoic acid , hydrolysis , cinnamic acid , phenolic acid , gallic acid , irradiation , ferulic acid , chromatography , coumaric acid , organic chemistry , enzyme , antioxidant , physics , nuclear physics
The content of phenolic acids in strawberries was determined before and after gamma‐irradiation in the dose range 1 to 10 kGy. Fresh whole strawberries were irradiated, acid‐base‐hydrolyzed, and purified on polyamide columns. The compounds were analyzed by reversed‐phase chromatography and detected with a diode‐array detector. Dose/concentration relationships were obtained for gallic acid, 4‐hydroxybenzoic acid, cinnamic acid, p‐coumaric acid, and caffeic acid. Whereas radiolysis of the individual acids in aqueous solutions led to their efficient degradation and to a notable hydroxylation, in the complex matrix of food no hydroxylation products were formed and only the amount of 4‐hydroxybenzoic acid was affected by irradiation (build up: 0.68 ± 0.04 mg kg −1 kGy −1 ).