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Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products
Abstract
Temperature, pH, and oxygenation of extracted blueberries were examined to determine how processing may affect the antioxidant capacity of blueberry food products. Extraction of fruit at 60 °C resulted in higher recovery of anthocyanins and antioxidant capacity, compared to extracts obtained at 25 °C. Subsequent room temperature storage resulted in losses in anthocyanins and antioxidant capacity only in those extracts obtained at 60 °C. Antioxidant capacity was greatest in pH 1 extracts, compared to extracts at pH 4 and 7. Oxygenation was detrimental to both anthocyanins and antioxidant capacity. Antioxidant capacity of processed products was positively correlated with anthocyanin (R = 0.92) and phenolic content (R = 0.95), and negatively correlated with % polymeric color (R = ‐0.64). In general, products that had experienced less processing had a higher antioxidant capacity. Simple colorimetric tests for anthocyanins and phenolics proved to be useful indicators of antioxidant capacity in processed products.
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Cited by
Shahidi, F., & Ambigaipalan, P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.06.018 · Cited by 3,081
Bioactive compounds in seaweed: functional food applications and legislation
Holdt, S. L., & Kraan, S. (2011) · Journal of Applied Phycology · doi:10.1007/s10811-010-9632-5 · Cited by 2,135
Al-Farsi, M., Alasalvar, C., Morris, A., Baron, M., & Shahidi, F. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf050579q · Cited by 579
Karlsen, A., Paur, I., Bøhn, S. K., Sakhi, A. K., Borge, G. I., Serafini, M., Erlund, I., Laake, P., Tonstad, S., & Blomhoff, R. (2010) · European Journal of Nutrition · doi:10.1007/s00394-010-0092-0 · Cited by 216
Su, M.-S., & Chien, P.-J. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.11.021 · Cited by 210
Metadata
- Authors
- Kalt, W., McDonald, J. E., & Donner, H.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2000-04
- Volume
- 65
- Issue
- 3
- Pages
- 390-393
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2160926754
- Cited by
- 228
- References
- 1
- FWCI
- 3.13
- Type
- journal article
- Language
- en
- Open access
- closed
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- Kalt, W., McDonald, J. E., & Donner, H. (2000). Anthocyanins, Phenolics, and Antioxidant Capacity of Processed Lowbush Blueberry Products. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2000.tb16013.x
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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