Abstract
This study examined the effects of freezing, storage, and cabinet drying on the anthocyanin content and antioxidant activity of blueberries (Vaccinium corymbosum L). Fresh samples were stored for two weeks at 5°C while frozen samples were kept for up to three months at −20°C. There were two drying treatments, one including osmotic pretreatment followed by cabinet drying and the other involving only cabinet drying. Total anthocyanins found in fresh blueberries were 7.2 ± 0.5 mg/g dry matter, expressed as cyanidin 3-rutinoside equivalents. In comparison with fresh samples, total anthocyanins in untreated and pretreated dried blueberries were significantly reduced to 4.3 ± 0.1 mg/g solid content, 41% loss, and 3.7 ± 0.2 mg/g solid content, 49% loss, respectively. Osmotic treatment followed by a thermal treatment had a greater effect on anthocyanin loss than the thermal treatment alone. In contrast, the frozen samples did not show any significant decrease in anthocyanin level during three months of storage. Measurement of the antioxidant activity of anthocyanin extracts from blueberries showed there was no significant difference between fresh, dried, and frozen blueberries.
Highlights
Anthocyanins, natural pigments which are responsible for the blue, purple, violet, and red colours of fruit, are one of the major flavonoid classes [1]
This study examined the effects of freezing, storage, and cabinet drying on the anthocyanin content and antioxidant activity of blueberries (Vaccinium corymbosum L)
Total anthocyanins in Fresh blueberries 2-week storage at 5◦C (FR2) were slightly lower than those in FR0; namely, 5.7 and 7.2 mg/g dry matter, respectively (Table 1)
Summary
Anthocyanins, natural pigments which are responsible for the blue, purple, violet, and red colours of fruit, are one of the major flavonoid classes [1]. Blueberries contain the following anthocyanins: malvidin 3-galactoside, delphinidin 3-galactoside, delphinidin 3-arabinoside, petunidin 3-galactoside, petunidin 3-arabinoside, malvidin 3-arabino-side, cyanidin 3glucoside, cyanidin 3-galactoside, cyanidin 3-arabinoside, delphinidin 3-glucoside, malvidin 3-glucoside, peonidin 3-glucoside, peonidin 3-galactoside, peonidin 3arabinoside, and peonidin 3-glucoside [3]. Flavonoids such as flavones, isoflavones, flavonones, anthocyanins, and catechins have strong antioxidant capacity [4]. These compounds can be found in cereal grains, tubers, tea, coffee, fruits, and vegetables. Methanol extracts from Vaccinium angustifolium L and cultivar Fundy possess higher antioxidant activity than sweet cherry, potato (purple), wheat germ, and ginseng root [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
