Figure 6.

Principal component analysis (PCA) of degradation rate constants during shelf-life experiment at 37 °C of polyphenols and the TAC, in citric buffer pH = 3, 50 mM with different formulations: Str—strawberry, Fru—fructose and AA—ascorbic acid. Polyphenols were quantified using HPLC-MS and TAC was measured using FRAP. Degradation rates were calculated assuming first-rate order. * p-Coumaroyl hexoside and procyanidin B are overlapping in the PCA.