Evaluation of processing effects on anthocyanin content and colour modifications of blueberry ( Vaccinium spp.) extracts: Comparison between HPLC-DAD and CIELAB analyses

Are Processed Bilberry Products a Good Source of Phenolics?

“…Extraction of anthocyanins from fresh fruits in our study was enhanced by ultrasound, which explosively disrupts the physical structure of the material, leading to direct migration of the anthocyanin components into the surrounding solvent (Heffels, Weber, & Schieber, ; Medina‐Meza, Boioli, & Barbosa‐Cánovas, ; Weber & Larsen, ). Furthermore, other processing parameters/steps and extraction conditions (temperature, time/duration, solvent, solid‐to‐liquid ratio) also effect on the extraction of anthocyanins (Cesa et al., ; Müller et al., ; Patras et al., ; Yildirim et al., ). The total anthocyanin content in fresh bilberries was in agreement with that of other studies, calculated on a dry weight basis (Ancillotti et al., ; Müller et al., ).…”

“…Although anthocyanins usually greatly decrease during processing (Brownmiller et al., ; Rodriguez‐Mateos, Cifuentes‐Gomez, George, & Spencer, ), the highest differences in composition and content of phenolic compounds among bilberry products in this study were noticed in flavanols (64‐fold) and flavonol derivatives (26‐fold), although they represent only 0.2% to 12.5% of total analyzed phenolics (Figure ). The lowest difference in content among all phenolic groups due to processing was noticed in HCA (2.6‐fold), indicating that chlorogenic acid ( trans ‐5‐caffeoylquinic acid), as the predominant HCA in bilberry fruit (in addition to other HCAs), could be simply extracted and also has good solubility in water (Cesa et al., ), in addition to higher stability during processing (Rodriguez‐Mateos et al., ). Despite this evidence, total HCA content was lowest in fresh juice, in which we did not identify any flavanols or depside, and similarly with infusion, in which only epicatechin was detected (Table and Table S1).…”

“…The somewhat higher anthocyanin contents (161.0 to 596.3 mg/100 mL) of commercially available bilberry juices and juice concentrates in different studies (Díaz‐García et al., ; Müller et al., ) could be partly explained by the fact that frozen berries are used for industrial juice processing (in our study we used fresh material) and that subsequent thawing and milling could lead to the release of phenolics from the cells, because of cell rupture. In addition, commercial enzymes are also added and rapid pasteurization with high‐speed homogenization is used to prevent the oxidation of phenolics (Cesa et al., ; Dinkova et al., ), because prolonged thermal treatment can decrease the yield of anthocyanins (Aaby et al., ).…”

Use of Innovative (Micro)Extraction Techniques to Characterise Harpagophytum procumbens Root and its Commercial Food Supplements

“…The quantities of harpagoside found in the commercial products (Tables ) resulted in slightly higher values than the declared concentration (percentage w/w of dry extract). This discrepancy could be related to the different extraction techniques, processing steps (Cesa et al ., ), and to the fact that all food supplements were characterised by an established content of harpagoside‐enriched plant material, but into the formulations was also present an undefined amount of raw plant material in addition to other ingredients. All commercial samples of food supplements respected the European Pharmacopoeia monograph that requires, for H. procumbens ‐containing preparations, a harpagoside content higher than or equal to 1.2%.…”

Chemical variability of wild bilberry (Vaccinium myrtillus L.) populations in northern part of Albania

“…Evaluation of total anthocyanin could be used for quality control of bilberry (Anja, 2013;Cesa et al, 2017), regarding which study provides evidence on bilberry chemical traits, which could be used for quality control of bilberry fruit collected in the study regions.…”