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:: Volume 11, Issue 1 (Spring 2014 2015) ::
Sci J Iran Blood Transfus Organ 2015, 11(1): 56-63 Back to browse issues page
The effect of whole blood storage time on quality of RBCs
A. Omidkhoda, B. Hedayati, S. Amini Kafiabad
Abstract:   (9317 Views)

  Abstract

 Background and Objectives

 According to our national standards, whole blood units are stored at 22 ± 2 ° C prior to processing. Since there has been no study about the quality of RBCs prepared after the storage of whole blood units at 22 ± 2 ° C in Iran, we decided to investigate the quality effect of whole blood stored for 8 and 24 hours at this temperature.

 

 Materials and Methods

 Twelve whole blood units in pediatric bags were collected and placed in the cooling plate box. After 8 and 24 hours, RBCs were produced from these stored units. Then, the bags were analyzed for hemolysis, 2, 3-diphosphoglycerate, lactate dehydrogenase, glucose, and sodium.

 

 Results

 Although a higher percentage of hemolysis, lactate dehydrogenase levels, and lower 2,3-DPG, sodium and glucose levels were determined in RBCs prepared after the 24-hour WB storing time, no significant differences, except for 2,3 DPG, were observed between 8-hour (205 ± 12) and 24-hour (113 ± 13) WB storing time periods.

  

 Conclusions

 Although storing whole blood at 22 ± 2 ° C for 24 hours prior to RBCs production had an impact on its quality, the property of prepared components is defined to be within an acceptable range of quality control.

 

 

Keywords: Key words: Red Blood Cells, Quality Control, Hemolysis
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Type of Study: Research | Subject: Blood transfusion medicine
Published: 2014/03/16
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Omidkhoda A, Hedayati B, Amini Kafiabad S. The effect of whole blood storage time on quality of RBCs. Sci J Iran Blood Transfus Organ. 2015; 11 (1) :56-63
URL: http://bloodjournal.ir/article-1-857-en.html


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Volume 11, Issue 1 (Spring 2014 2015) Back to browse issues page
فصلنامه پژوهشی خون Scientific Journal of Iran Blood Transfus Organ
The Scientific Journal of Iranian Blood Transfusion Organization - Copyright 2006 by IBTO
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