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Steam-Blanched Highbush Blueberry (Vaccinium corymbosum L.) Juice: Phenolic Profile and Antioxidant Capacity in Relation to Cultivar Selection
- Brambilla, A., Lo Scalzo, R., Bertolo, G., Torreggiani, D.
- Journal of agricultural and food chemistry 2008 v.56 no.8 pp. 2643-2648
- fruit juices, blueberries, blanching, steaming, phenolic compounds, antioxidant activity, Vaccinium corymbosum, cultivars, free radical scavengers, chromatography, food composition, anthocyanins, catechin, galactosides, glucosides, quercetin
- 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 radical). 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.