Release and Degradation of Anthocyanins and Phenolics from Blueberry Pomace during Thermal Acid Hydrolysis and Dry Heating

Bener M., Shen Y., Apak R., Finley J. W., Xu Z.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.61, sa.27, ss.6643-6649, 2013 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 61 Sayı: 27
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1021/jf401983c
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.6643-6649
  • Anahtar Kelimeler: pomace, anthocyanins, antioxidants, phenolics, blueberry, ANTIOXIDANT CAPACITY, SWEET-POTATO, STABILITY, COLOR, GRAPE, BLACKBERRY, EXTRACTS
  • İstanbul Üniversitesi Adresli: Evet

Özet

In this study, blueberry pomace was soaked in pH 1, 4, or 7 solution for 10 min followed by boiling hydrolysis. Nine anthocyanins and 11 other phenolic compounds were released after acid hydrolysis. The highest anthocyanin release (4.70 mg/g) was achieved by boiling at pH 1 for 15 min followed by 3.94 mg/g at 4 and 3.46 mg/g at pH 7. Phenolics were released more quickly than anthocyanins during boiling. The change of antioxidant activity of the pomace during boiling was correlated with the total phenolic content but not anthocyanin content. The degradation rate of anthocyanins during boiling eventually surpassed the release rate from the pomace. Protocatechuic acid and catechin continuously increased during heating. Dry heat resulted in continuous degradation of anthocyanins and other phenolics in the pomace. The reduction in antioxidant activity of the pomace during dry heating was correlated with both the phenolic and anthocyanin contents.