Changes in Anthocyanins and Polyphenolics During Juice Processing of Highbush Blueberries (Vaccinium corymbosum L.)

Journal of Food Science - Tập 65 Số 2 - Trang 357-364 - 2000
Grete Skrede1, Ronald B. Pegg2, Robert W. Durst2
1Author Skrede is with Matforsk, Norwegian Food Research Institute, Osloveien 1, N‐1430 Aas, Norway.
2Authors Wrolstad and Durst are with the Dept. of Food Science and Technology, Oregon State University, Cor‐vallis, Or eg., U.S.A.

Tóm tắt

ABSTRACT:Frozen blueberries (Vaccinium corymbosum L.) were processed into juice and concentrate, and the changes in anthocyanin pigments and polyphenolics (cinnamates, procyanidins, flavonol glycosides) were monitored. While juice yield was 83%, only 32% of the anthocyanins were recovered in single‐strength juice. Flavonol, procyanidin and chlorogenic acid recoveries in juice were 35%, 43%, and 53%, respectively. The proportion of polyphenolics remaining in the press‐cake residue ranged from 1% (chlorogenic acid) to 18% (anthocyanins). Pronounced losses of anthocyanins and polyphenolics during milling and depectinization are believed to be due to native polyphenol oxidase. Losses during concentration ranged from 1.5% (anthocyanins) to 20% (procyanidins). Striking changes occurred in the anthocyanin profile with malvidin glycosides being most stable and delphinidin glycosides the least.

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Journal of Food Science

Tập 65 Số 2

357-364

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