Contribution No. 878 from Summerland Research Centre.
Quantitation and Distribution of Simple and Acylated Anthocyanins and Other Phenolics in Blueberries
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 59, Issue 5, pages 1057–1059, September 1994
How to Cite
GAO, L. and MAZZA, G. (1994), Quantitation and Distribution of Simple and Acylated Anthocyanins and Other Phenolics in Blueberries. Journal of Food Science, 59: 1057–1059. doi: 10.1111/j.1365-2621.1994.tb08189.x
We thank KA Sanford, Agriculture and Agri-Food Canada, Research Station, Kentville, N.S. for blueberry samples, and the Natural Sciences and Engineering Research Council of Canada for financial support in the form of an NSERC-Canadian Government Visiting Fellowship to L.Gao.
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 3/21/94; revised 5/29/94; accepted 6/12/94.
- food colors;
Simple and acylated anthocyanins and other phenolics in ten cultivars and hybrids of lowbush and one cultivar of highbush blueberries were extracted, isolated and quantified by reversed phase HPLC and capillary gas liquid chromatography. All cultivars contained nonacylated glucosides and galactosides of delphinidin, cyanidin, petunidin, peonidin, and malvidin. Each anthocyanin also occurred in the acetylated form in eight of eleven cultivars. Total anthocyanins in blueberries ranged from 110 to 260 mg/100g of fresh berries. ‘Blomidon’ berries contained the lowest and ‘Chignecto’ berries the highest level. Acetylated anthocyanins made up to 35% of the total anthocyanins in ‘Chignecto’. Chlorogenic acid was the major colorless phenolic of lowbush and highbush blueberries, at 50–100 mg/100 g fresh fruit.