Articles
PROCESSING AND STORAGE EFFECTS ON BLUEBERRY (VACCINIUM CORYMBOSUM L.) POLYPHENOLICS
Article number
841_43
Pages
347 – 354
Language
English
Abstract
Blueberries are commonly consumed in processed forms, but limited information is available on how different processing methods and storage of processed products impact the polyphenolic content of the fruit.
In this study, we determined how canning, puréeing and juicing of blueberries, as well as storage of processed products at 25°C, influenced the retention of chlorogenic acid, total flavonols, total anthocyanins, and total procyanidins.
The retention of flavonols (57-99%) and chlorogenic acid (64-100%) was greater than that of anthocyanins (42-72%) and procyanidins (19-78%). The type of processing method impacted polyphenolic retention with canned products showing the greatest retention, followed by puréed products, and juices.
Non-clarified juices retained higher levels of chlorogenic acid, total flavonols, and total anthocyanins than clarified juices, but clarified juices contained higher levels of total procyanidins.
Significant losses of total anthocyanins and total procyanidins occurred in all processed products stored over six months at 25°C, which most likely was due to polymeric compounds formed as a result of condensation reactions among anthocyanins and procyanidins.
In contrast, total flavonols and chlorogenic acid showed much greater retention during storage.
Our results indicate that methods are needed to prevent polyphenolic losses during processing, especially in juices, and storage of processed products.
In this study, we determined how canning, puréeing and juicing of blueberries, as well as storage of processed products at 25°C, influenced the retention of chlorogenic acid, total flavonols, total anthocyanins, and total procyanidins.
The retention of flavonols (57-99%) and chlorogenic acid (64-100%) was greater than that of anthocyanins (42-72%) and procyanidins (19-78%). The type of processing method impacted polyphenolic retention with canned products showing the greatest retention, followed by puréed products, and juices.
Non-clarified juices retained higher levels of chlorogenic acid, total flavonols, and total anthocyanins than clarified juices, but clarified juices contained higher levels of total procyanidins.
Significant losses of total anthocyanins and total procyanidins occurred in all processed products stored over six months at 25°C, which most likely was due to polymeric compounds formed as a result of condensation reactions among anthocyanins and procyanidins.
In contrast, total flavonols and chlorogenic acid showed much greater retention during storage.
Our results indicate that methods are needed to prevent polyphenolic losses during processing, especially in juices, and storage of processed products.
Publication
Authors
C. Brownmiller, L.R. Howard, R.L. Prior
Keywords
anthocyanins, flavonols, procyanidins, chlorogenic acid, canning, pureeing, juicing
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