Abstract
Changes in major polyphenols, antioxidant capacity, and selected physico-chemical parameters were examined in lowbush blueberry during fruit ripening. Polyphenols (phenolic acids, flavonols, flavan-3-ols, and anthocyanins), density, soluble solid content, pH, titratable acidity, sugars, organic acids, and antioxidant capacity were determined in fruits of four maturities: green, pink/red, blue, and over-mature. Highest concentrations of flavonols, flavan-3-ols, and phenolic acids were in green fruits: 168 ± 107, 119 ± 29 and 543 ± 91 mg/100 g dry weight (DW) respectively. Highest anthocyanin levels were found in blue and over-mature fruits (1011–1060 mg/100 DW). Chlorogenic acid was the most abundant phenolic acid and quercetin-3-O-galactoside the most abundant flavonol in all maturities. Epicatechin was the most abundant flavan-3-ol in green fruits (80 ± 20 mg/100 DW), and catechin was the most abundant in other maturity stages. Increase of glucose and fructose and decrease of organic acids were observed during fruit ripening. Among six organic acids found, quinic acid (1.7–9.5 mg/100 mg DW) was the most abundant throughout the fruit ontogeny. Soluble solids, pH, and density increased with maturity while, titratable acidity decreased. These findings can be helpful in optimizing harvest and processing operations in lowbush blueberry fruits.
Highlights
Fruits and fruit juices contain larger amounts of polyphenols and are considered as significant sources of health promoting bioactives in human diet [1]
The total phenolic content remained unchanged during fruit maturity and ripening
The current study focused on how polyphenol composition and different physico-chemical parameters changed during lowbush blueberry fruit ripening
Summary
Fruits and fruit juices contain larger amounts of polyphenols and are considered as significant sources of health promoting bioactives in human diet [1]. Blueberry polyphenols can include flavonoids, condensed and hydrolyzable tannins, stilbenoids, and phenolic acids [3]. Previous studies have shown numerous health benefits like anti-inflammatory, anti-diabetic, and antioxidant effects of blueberry polyphenols. An anthocyanin-rich lowbush blueberry (Vaccinium angustifolium) fraction showed hypoglycemic activity in an acute mouse model for type 2 diabetes [4]. Whole blueberry intake reduced the phenotypes of metabolic syndrome in obesity-prone Zucker rats [5]. In the same study, when the diet of Zucker rats were supplemented with blueberries, it was observed that plasma triglycerides, fasting insulin and abdominal fat mass were reduced while adipose and skeletal muscle peroxisome proliferator-activated receptor activity was increased. Consumption of wild blueberry-enriched diet for eight weeks improved the lymphocyte protection against
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