Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products
Article first published online: 28 JUN 2008
Journal of Food Science
Volume 65, Issue 3, pages 390–393, April 2000
How to Cite
Kalt, W., McDonald, J.E. and Donner, H. (2000), Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products. Journal of Food Science, 65: 390–393. doi: 10.1111/j.1365-2621.2000.tb16013.x
- Issue published online: 28 JUN 2008
- Article first published online: 28 JUN 2008
- MS 19990625 received 6/18/99; revised 10/20/99; accepted 12/3/99.
- antioxidant capacity;
- Vaccinium angustifolium
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.