Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products

• Published in: Journal of food science 2000-04, Vol.65 (3), p.390-393
• Main Authors: Kalt, W., McDonald, J.E., Donner, H.
• Format: Article
• Language: English
• Subjects: antioxidant capacity; Antioxidants; Berries; Biological and medical sciences; blueberry; Food industries; Food science; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; ORAC; Vaccinium angustifolium
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2000.tb16013.x

Temperature, pH, and oxygenation of extracted blueberries were examined to determine how processing may affect the antioxidant capacity of blueberry food products. Extraction of fruit at 60 °C resulted in higher recovery of anthocyanins and antioxidant capacity, compared to extracts obtained at 25 °C. Subsequent room temperature storage resulted in losses in anthocyanins and antioxidant capacity only in those extracts obtained at 60 °C. Antioxidant capacity was greatest in pH 1 extracts, compared to extracts at pH 4 and 7. Oxygenation was detrimental to both anthocyanins and antioxidant capacity. Antioxidant capacity of processed products was positively correlated with anthocyanin (R = 0.92) and phenolic content (R = 0.95), and negatively correlated with % polymeric color (R = ‐0.64). In general, products that had experienced less processing had a higher antioxidant capacity. Simple colorimetric tests for anthocyanins and phenolics proved to be useful indicators of antioxidant capacity in processed products.