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Food Chem. 2014 Dec 1;164:81-8. doi: 10.1016/j.foodchem.2014.04.114. Epub 2014 May 12.

Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries.

Author information

1
Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil; Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Federal de Mato Grosso, Rodovia BR-070, Km 5, 78600-000 Barra do Garças, MT, Brazil. Electronic address: paulapertuzatti@yahoo.com.br.
2
Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil.
3
Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Federal de Mato Grosso, Rodovia BR-070, Km 5, 78600-000 Barra do Garças, MT, Brazil.
4
Instituto Regional de Investigación Científica Aplicada, Universidad Castilla-La Mancha, Avda. Camilo José Cela S/N, 13071 Ciudad Real, Spain.
5
Park University, 8700 NW River Park Drive, Parkville, MO 64152, United States.

Abstract

Hydrophilic and lipophilic extracts of ten cultivars of Highbush and Rabbiteye Brazilian blueberries (Vaccinium corymbosum L. and Vacciniumashei Reade, respectively) that are used for commercial production were analysed for antioxidant activity by the FRAP, ORAC, ABTS and β-carotene-linoleate methods. Results were correlated to the amounts of carotenoids, total phenolics and anthocyanins. Brazilian blueberries had relatively high concentration of total phenolics (1,622-3,457 mg gallic acid equivalents per 100 g DW) and total anthocyanins (140-318 mg cyanidin-3-glucoside equivalents per 100 g DW), as well as being a good source of carotenoids. There was a higher positive correlation between the amounts of these compounds and the antioxidant activity of hydrophilic compared to lipophilic extracts. There were also significant differences in the level of bioactive compounds and antioxidant activities between different cultivars, production location and year of cultivation.

KEYWORDS:

Anthocyanins; Blueberry; Carotenoids; Phenolics; Principal component analysis

PMID:
24996309
DOI:
10.1016/j.foodchem.2014.04.114
[Indexed for MEDLINE]
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