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Food Chem. 2015 Dec 1;188:583-90. doi: 10.1016/j.foodchem.2015.05.031. Epub 2015 May 8.

Antioxidant properties, phenolic composition and potentiometric sensor array evaluation of commercial and new blueberry (Vaccinium corymbosum) and bog blueberry (Vaccinium uliginosum) genotypes.

Author information

1
Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania.
2
Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania. Electronic address: rimas.venskutonis@ktu.lt.
3
Kaunas Botanical Garden of Vytautas Magnus University, Žilibero g. 6, Kaunas LT-46324, Lithuania.

Abstract

Antioxidant properties of juices of newly bred and known blueberry (Vaccinium corymbosum) genotypes and wild bog blueberry (Vaccinium uliginosum) were evaluated by ABTS(+) scavenging capacity (RSC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), total phenolic content (TPC) and total anthocyanin content (TAC) assays. TPC varied in the range of 0.85-2.81 mg gallic acid equiv./mL, RSC, FRAP and ORAC values were 6.38-20.9, 3.07-17.8 and 4.21-45.68 μmol Trolox equiv./g, respectively. New blueberry genotypes and bog blueberry demonstrated stronger antioxidant properties and TAC than other studied genotypes. The content of quinic (203-3614 μg/mL), chlorogenic (20.0-346.8 μg/mL) acids and rutin (0.00-26.88 μg/mL) measured by UPLC/ESI-QTOF-MS varied depending on the genotype. Juices were evaluated by electronic tongue; PCA score plot showed that the method discriminates different genotypes although some juice samples were located very closely and overlapping. Significant differences were observed between L(∗), a(∗), b(∗) colour parameters of some genotypes.

KEYWORDS:

Antioxidant capacity; Colour; Electronic tongue; Phenolic compounds; Total anthocyanin content; Vaccinium corymbosum; Vaccinium uliginosum

PMID:
26041234
DOI:
10.1016/j.foodchem.2015.05.031
[Indexed for MEDLINE]

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