Effects of industrial and home-made spread processing on bilberry phenolics

•Bilberry spreads are good source of anthocyanins.•Anthocyanins are better preserved by industrial than home-made processing.•The individual phenolic profiles in industrial and home-made spreads are different.•Antioxidant activity in home-made spread from ground berries is higher.•Gallic and protoca...

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Bibliographic Details
Published in:Food chemistry 2015-04, Vol.173, p.61-69
Main Authors: Može Bornšek, Špela, Polak, Tomaž, Skrt, Mihaela, Demšar, Lea, Poklar Ulrih, Nataša, Abram, Veronika
Format: Article
Language:English
Subjects:
2,4,6-Trihydroybenzaldehyde
Anthocyanins - analysis
Antioxidants - analysis
Bilberries
Chromatography, Liquid - methods
Flavonols - analysis
Food Industry
Home-made
Industrial
Liquid chromatography–mass spectrometry
Phenolics
Phenols - analysis
Plant Extracts - analysis
Polyphenols - analysis
Spreads
Tandem Mass Spectrometry - methods
Vaccinium myrtillus - chemistry
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Summary:•Bilberry spreads are good source of anthocyanins.•Anthocyanins are better preserved by industrial than home-made processing.•The individual phenolic profiles in industrial and home-made spreads are different.•Antioxidant activity in home-made spread from ground berries is higher.•Gallic and protocatechuic acid did not reflect well the anthocyanins degradation. Bilberries processed into spreads represent an important source of anthocyanins if these remain rich in the final product. The effects of thermal processing were studied with non-ground and ground bilberries processed into spreads according to industrial and home-made procedures. Samples were analysed by LC–DAD–MS/MS and LC–MS. The spreads had 28–60% less total phenolics, 4–62% less anthocyanins, and 1-fold to 2-fold more phenolic acids and total flavonols than the bilberries, but approximately equal flavanols. The home-made spread from ground bilberries had ca. 26% higher antioxidant activity. Delphinidin 3-glucoside and cyanidin 3-glucoside were taken through the two spread procedures, with their degradation to gallic acid (38–57%), protocatechuic acid (1–2%) and 2,4,6-trihydroxybenzaldehyde determined. The amounts of gallic and protocatechuic acids did not reflect well for anthocyanin degradation. The industrial spread procedure with non-ground bilberries is a more suitable procedure to maintain the final content of anthocyanins.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.10.005