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J Agric Food Chem. 2008 Apr 23;56(8):2643-8. doi: 10.1021/jf0731191. Epub 2008 Mar 28.

Steam-blanched highbush blueberry (Vaccinium corymbosum L.) juice: phenolic profile and antioxidant capacity in relation to cultivar selection.

Author information

  • 1Agricultural Research Council (CRA), Research Unit for Processing and Agrofood Industry (IAA), via G. Venezian 26, 20133 Milano, Italy. a.brambilla@ivtpa.it

Abstract

High-quality standards in blueberry juice can be obtained only taking into account fruit compositional variability and its preservation along the processing chain. In this work, five highbush blueberry cultivars from the same environmental growing conditions were individually processed into juice after an initial blanching step and the influence was studied of the cultivar on juice phenolic content, distribution and relative antioxidant activity, measured as scavenging capacity on the artificial free-radical 2,2-diphenyl-1-picrylhydrazyl (DPPH*). A chromatographic protocol was developed to separate all main phenolic compounds in berries. A total of 15 glycosylated anthocyanins, catechin, galactoside, glucoside, and rhamnoside quercetin 3-derivatives, and main benzoic and cinnamic acids were identified. The total content and relative distribution in anthocyanins, chlorogenic acid, and quercetin of each juice were dependent upon cultivar, and the total content was highly correlated (rxy=0.97) to the antioxidant capacity. A selective protective effect of berry blanching in juice processing can be observed on more labile anthocyanin compounds.

PMID:
18370394
[PubMed - indexed for MEDLINE]
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