Effect of Storage Conditions on the Biological Activity of Phenolic Compounds of Blueberry Extract Packed in Glass Bottles

Abstract

Recent research suggests that blueberries are rich in total polyphenols and total anthocyanins. Phenolic compounds are highly unstable and may be lost during processing, particularly when heat treatment is involved. There is no systematic study available providing information on the fate of phenolic compounds during storage and how that affects their biological activity. We provide a systematic evaluation of the changes observed in total polyphenols (TPP), total anthocyanins (TACY), Trolox equivalent antioxidant capacity (TEAC), phenolic acids, and individual anthocyanins of blueberry extract stored in glass bottles and the ability of blueberry extract to inhibit cell proliferation. The extract was stored at different temperatures (-20 +/- 1, 6 +/- 1, 23 +/- 1, and 35 +/- 1 degrees C). Two cultivars, Tifblue and Powderblue, were chosen for the study. The recoveries of TPP, TACY, and TEAC in blueberry extract after pressing and heating were approximately 25, approximately 29, and approximately 69%, respectively, for both cultivars. The recovery of gallic acid, catechin, and quercetin was approximately 25%. Ferulic acid was not detected in the final extract in both Tifblue and Powderblue cultivars. The recovery of peonidin, malvidin, and cyanidin glycosides was approximately 20% in the final extract in both cultivars. Losses due to storage were less when compared with initial losses due to processing. At -20 degrees C, no statistically significant loss of TPP, TACY, and TEAC was observed up to 30 days (P < 0.05). At 6 degrees C storage, there was a significant loss observed from 15 to 30 days. Similar results were obtained at 23 and 35 degrees C (P < 0.05). There was retention of more than 40% of ellagic and quercetin after 60 days at 35 +/- 1 degrees C. Anthocyanins were not detected after 60 days of storage at 35 +/- 1 degrees C. Significant retention (P < 0.05) was obtained for malvidin (42.8 and 25.8%) and peonidin (74.0 and 79.5%) after 60 days of storage at 23 +/- 1 degrees C in glass bottles for Tifblue and Powderblue, respectively, when compared with other individual anthocyanins. A linear relationship was observed between TEAC values and total polyphenols or total anthocyanins. A cell viability assay was performed using HT-29 cancer cell lines and anthocyanins extracted from 30, 60, and 90 days of stored extract at 6 +/- 1 and 23 +/- 1 degrees C. A significant cell proliferation inhibition percentage was observed in 30 days, although this was reduced significantly after 30-90 days. These results suggest that heating and storage conditions significantly affect the phenolic compounds and their biological activities. Frozen and low temperature storage are suggested for blueberry extract in order to retain the bioactive components.

Phenolic compounds and antioxidant activity of blueberry cultivars grown in Brazil

“…All cultivars presented much lower AA than that presented by BHT, which was used as alone does not permit a precise indication of the blueberry AA. Similarly, Srivastava et al (2007) found a moderate correlation between the TP and TA concentration and the AA presented by blueberries. At the same time, these data do not agree with the studies by Prior et al (1998), Kalt et al (1999), Moyer et al (2002), Taruscio, Barney and Exon (2004) and Giovanelli and Buratti (2009) who reported high positive correlation between TP and TA and the AA presented by blueberries.…”

Quantificação de sorgoleone em extratos e raízes de sorgo sob diferentes períodos de armazenamento

“…Alguns estudos mostram que o armazenamento de órgãos vegetais antes da extração pode acarretar alterações no extrato final obtido (Palta et al, 1977;Olien & Smith, 1977;Chen & Gusta, 1978;Weiser et al, 1990;Murai & Yoshida, 1998). Além disso, as condições de armazenamento de extratos vegetais podem influenciar na estabilidade e degradação dos compostos químicos presentes (Srivastava et al, 2007;Tabart et al, 2007).…”

Desarrollo de nuevas metodologías para el análisis de fungicidas triazólicos en arándanos

“…Mediante el uso de estas tecnologías se consigue reducir la respiración de la fruta y por lo tanto, retrasar la maduración y deprimir el metabolismo en general, inclusive el de los microorganismos (Ceponis y Cappelini, 1983;Ceponis y Cappelini 1985;Spotts et al, 2002;Yommi y Godoy, 2002;Srivastava et al, 2007;Fenoll et al, 2008 …”

“…Los cultivos son principalmente de la variedad O'Neal y no muy numerosos los de Misty como variedad temprana (Seidán, 2008); estas primeras plantaciones fueron efectuadas sin un adecuado estudio o asesoramiento profesional sobre la selección de las variedades a implantar, ya que pocos productores lo hicieron en función de la mejor adaptabilidad de las plantaciones en la región, de las características fisiológicas como ser la mayor resistencia a sufrir daños poscosecha, mayor turgencia, tiempos de maduración óptimos, etc., a fin de enfocar correctamente el inicio del cultivo y lograr correlacionar directamente la producción al momento de la exportación con precios más altos en los mercados y tener mayor posibilidad de ganar nuevos nichos de (Skrede et al, 2000;Lee et al, 2002;Rossi et al, 2003;Srivastava et al, 2007;Brambilla et al, 2008;Brownmiller et al, 2008;Cisse et al, 2009;Pereira Kechinski et al, 2010).…”

“…Transcurridos 60 días a 23°C se han reportado sólo un 50% de las antocianinas presentes en la fruta fresca y a los 6 meses de almacenamiento, el jugo sólo retuvo 23% del contenido inicial, dichas pérdidas pueden deberse a la polimerización de las antocianinas (Srivastava et al, 2007;Brownmiller et al, 2008;Pereira et al, 2010;Wang et al, 2007).…”