Antioxidant activity, anthocyanins and phenolics of rabbiteye blueberry (Vaccinium ashei) fluid products as affected by fermentation
Abstract
Frozen rabbiteye blueberries (Vaccinium ashei) were processed into juice (BJ), wines made without (BW1) or with (BW2) skin contact fermentation, and vinegars made from BW1 (JV), BW2 (WV) or blueberries (BV). Total phenolics, total anthocyanins, antioxidant activities (beta-carotene bleaching assay and ferric thiocyanate assay), and antiradical activity (DPPH radical-scavenging method) of these fluid products were determined. The differences in total anthocyanin contents of all blueberry products were significant. The BW2 had the highest content of anthocyanins and polyphenols and the highest beta-carotene bleaching activity and antiradical activity. Acetification decreased total anthocyanin content, total polyphenols and antioxidant activities. Correlations indicate that anthocyanins made significant contributions than did phenolics to antioxidant activities of products. The abilities of BJ, BW1 (wine from blueberry juice), and BW2 to inhibit linoleic acid peroxidation were high (approximately 95%). The abilities of vinegar products to inhibit linoleic acid peroxidation were low. The results indicate that skin-contact fermentation is a better method for obtaining higher antioxidant activity of blueberry products. Also, acetification significantly decreased anthocyanins and antioxidant activities.
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According to Su and Chien, acetic acid, 2/3-methylbutanoic acid, phenethyl acetate, 2-phenyl ethanol, octanoic acid, eugenol, and phenylacetic acid were the most significant aroma-active compounds in the vinegar produced.
“According to Su and Chien (50), acetic acid (the vinegar odor), 2/3-methylbutanoic acid (sweaty odor), phenethyl acetate (sweet, honey odor), 2-phenyl ethanol (rosy, sweet odor), octanoic acid (sweaty odor), eugenol (clove odor), and phenylacetic acid were the most significant aroma-active compounds in the vinegar produced (overall floral odor).”
From Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar (2023) · cites this paper as [50]
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Varieties, Production, Composition and Health Benefits of Vinegars: A Review
Ho, C. W., Lazim, A. M., Fazry, S., Zaki, U. K. H. H., & Lim, S. J. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.10.128 · Cited by 346 · see citing works
Kelebek, H., Kadiroğlu, P., Demircan, N. B., & Selli, S. (2017) · Journal of the Institute of Brewing · doi:10.1002/jib.432 · Cited by 76 · see citing works
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Vinegar production from fruit concentrates: effect on volatile composition and antioxidant activity
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- Authors
- Su, M.-S., & Chien, P.-J.
- Affiliations
- Yuanpei University (TW)
- Corresponding author
- Su, Min-Sheng
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2007-01
- Volume
- 104
- Issue
- 1
- Pages
- 182-187
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2169984346
- Cited by
- 210
- References
- 1
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 3 · 2023: 28 · 2022: 7 · 2021: 16 · 2020: 8 · 2019: 8 · 2018: 9 · 2017: 15 · 2016: 17 · 2015: 14 · 2014: 16 · 2013: 23 · 2012: 9
- FWCI
- 4.46
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- rabbiteye blueberry, Vaccinium ashei, anthocyanins, total phenolic content, antioxidant activity, blueberry wine, acetification, linoleic acid peroxidation inhibition, β-carotene bleaching, DPPH radical scavenging
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