%0 Journal Article %A Omidkhoda, A. %A Hedayati, B. %A Amini Kafiabad, S. %T The effect of whole blood storage time on quality of RBCs %J The Scientific Journal of Iranian Blood Transfusion Organization %V 11 %N 1 %U http://bloodjournal.ir/article-1-857-en.html %R %D 2015 %K Key words: Red Blood Cells, Quality Control, Hemolysis, %X   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.    %> http://bloodjournal.ir/article-1-857-en.pdf %P 56-63 %& 56 %! %9 Research %L A-10-44-2 %+ %G eng %@ 1027-9520 %[ 2015