Changes in phenolic profiles and antioxidant activity in rabbiteye blueberries during ripening

Abstract

Blueberry (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. ARTICLE HISTORY

Variation of Anthocyanin Content and Profile Throughout Fruit Development and Ripening of Highbush Blueberry Cultivars Grown at Two Different Altitudes

“…Starting from turning stage (class II), “Duke” and “Brigitta” steadily accumulated flavonoids and anthocyanins. These results are in line with those of Ribera et al (2010) who reported total anthocyanin concentrations for “Brigitta” ranging from 3.79 to 190 mg cyanidin-3-glucoside 100 g −1 FW and with comparable trends in rabbiteye blueberry (Guofang et al, 2019), in lowbush blueberry (Gibson et al, 2013), and bilberry (Jaakola et al, 2002).…”

“…By contrast, the levels of these compounds markedly decrease at later stages of berry development, the accumulation of anthocyanins begins at the onset of ripening, and they are the major flavonoids in the ripe berry (Jaakola et al, 2002; Castrejón et al, 2008; Zifkin et al, 2012; Vvedenskaya and Vorsa, 2004). Polyphenolic content therefore integrates all the different accumulation patterns of these classes of compounds that may vary among cultivars (Ribera et al, 2010; Guofang et al, 2019). Comparison of six highbush blueberry cultivars and Vaccinium angustifolium showed relative low amounts of chlorogenic acid and proanthocyanidins and high contents of anthocyanidins in “Brigitta” berries, suggesting a relative high contribution of the pigment class of phenols to the total phenolic content.…”

Degradation kinetic of anthocyanins from rose ( Rosa rugosa ) as prepared by microencapsulation in freeze-drying and spray-drying

“…It demonstrated that the C value may be in proportion to the a* value, indicating the impact of the volume of anthocyanins on color. [3,16] The moisture content, water activity (A w ), and hygroscopicity are the key factors to the storage stability of powder product. The solubility is important to evaluate the re-dissolving effect of powders which influences their application in aqueous systems.…”

Physicochemical properties and anthocyanin bioaccessibility of downy rose-myrtle powder prepared by superfine grinding

“…A possible explanation for this is that anthocyanins and phenolic compounds may directly contribute to the antioxidant capacity of the digestion samples. [26]…”