Abstract
ABSTRACTBlueberry (Vaccinium spp.) is a widely consumed fruit worldwide. Anthocyanins, phenolic acids, and flavonoids are the main bioactive compounds of blueberry. However, little information is available about the changes in phenolic profiles of blueberries during fruit maturation. The aim of this work was to assess the effects of genotype and maturity on phenolic compounds and antioxidant ability of four rabbiteye blueberry cultivars grown in Guizhou, China. The total phenolics, total flavonoid and individual phenolic compound in the rabbiteye blueberries were investigated at five ripening stages based on color. Derivatives of phenolic compounds (gallic acid, epicatechin, rutin, p-coumaric acid, quercetin, catechin, ellagic acid, chlorogenic acid, and ferulic acid) were determined by HLPC and quantified using calibration curves. Antioxidant capacity was evaluated by total reducing power assay (TRPA), 1,1-diphenyl-2- picrylhydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP), and 2,2ʹ-Azinobis-(3-ethylbenzthiazoline-6-sulfonate (ABTS) assay. Gallic acid, ellagic acid, and ferulic acid were the main phenolic compounds in rabbiteye blueberries, and phenolic compound contents of different rabbiteye blueberries cultivars changed with ripening stage. The gallic acid content of all cultivars increased at first and then decreased. The ferulic acid contents of ‘Powderblue’ and ‘Gardenblue’ cultivars gradually increased during ripening. The ellagic acid content of ‘Powderblue’ blueberries increased with ripening but decreased in ‘Baldwin’ blueberries. The total phenolics, total flavonoid, and antioxidant capacity of all cultivars increased nonlinearly with ripening. Phenolic compounds were the main antioxidants found in rabbiteye blueberries. Notably, ‘Gardenblue’ had exceptionally higher phenolics compound and antioxidant activity compared with other cultivars.
Highlights
Blueberry (Vaccinium spp) is a widely consumed fruit worldwide owing in part to its richness in bioactive compounds and excellent antioxidant activity.[1,2,3] New blueberry cultivars had been bred and selected based on their bioactive compounds and antioxidant activity.[4]
The aim of this work was to assess the effects of genotype and maturity on phenolic compounds and antioxidant ability of four rabbiteye blueberry cultivars grown in Guizhou, China
Previous studies have reported that blueberries are rich in phenolics, which are greatly affected by varieties and producing regions[14,15], and phenolic compounds, including quinic acid, chlorogenic acid, gallic acid, p-coumaric acid, caffeic acid, ferulic acid, ellagic acid, rutin, catechin, epicatechin, myricetin, quercetin, and kaempferol.[13,16,17,18,19,20,21]
Summary
Blueberry (Vaccinium spp) is a widely consumed fruit worldwide owing in part to its richness in bioactive compounds and excellent antioxidant activity.[1,2,3] New blueberry cultivars had been bred and selected based on their bioactive compounds and antioxidant activity.[4]. Anthocyanin synthesis has been accelerated through the increasing maturity of highbush blueberry, with fruit skin color steadily becoming darker and bluer, reaching a peak value at a purple-black stage.[5,6] Phenolic acids, mainly located in the cell wall tissue of blueberries, are major secondary metabolites in blueberry fruits with important implications for human health.[7,8] The effects of the genotype, growing seasons, climate conditions, ripeness, and storage conditions on the phenolic content and antioxidant activity in the blueberry fruits have been reported.[1,7,9,10,11,12,13] Previous studies have reported that blueberries are rich in phenolics, which are greatly affected by varieties and producing regions[14,15], and phenolic compounds, including quinic acid, chlorogenic acid, gallic acid, p-coumaric acid, caffeic acid, ferulic acid, ellagic acid, rutin, catechin, epicatechin, myricetin, quercetin, and kaempferol.[13,16,17,18,19,20,21]
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