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Are Processed Bilberry Products a Good Source of Phenolics?
Zala Zorenc1, Robert Veberic1, Maja Mikulic-Petkovsek1
1Dept. of Agronomy, Univ. of Ljubljana, Biotechnical Faculty, Jamnikarjeva 101, Ljubljana, Slovenia.
Journal of Food Science
|June 16, 2018
Summary
Processing bilberry (Vaccinium myrtillus) into various products like puree and juice significantly alters phenolic compound levels, with fresh fruit retaining the highest anthocyanins. Processed bilberry products remain a valuable year-round source of these beneficial compounds.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Agricultural Chemistry
Background:
- Bilberries (Vaccinium myrtillus) are widely consumed and processed into various food and beverage products.
- Understanding the impact of processing on the secondary metabolite profile of bilberries is crucial for product development and nutritional assessment.
Purpose of the Study:
- To investigate how different processing methods (puree, infusion, liqueur, fresh juice, pasteurized juice) affect the phenolic profiles and content of bilberries compared to fresh fruit.
- To quantify the changes in specific phenolic compounds, particularly anthocyanins, flavanols, and flavonols, during bilberry processing.
Main Methods:
- Phenolic compounds were identified and quantified using a liquid chromatography-mass spectrophotometry (LC-MS) system.
- Comparative analysis of phenolic profiles and total phenolic content across various bilberry products derived from the same raw material.
Main Results:
- Processing significantly altered the biochemical composition and phenolic levels in bilberry products.
- Total analyzed phenolics, primarily anthocyanins, decreased with processing. Fresh bilberries had the highest anthocyanin content (5,190 mg/100 g DW).
- Significant variations in flavanol (63.7-fold) and flavonol (26.3-fold) content were observed among the different bilberry products.
Conclusions:
- While fresh bilberries contain the highest concentration of phenolic compounds, processed products like puree, infusion, and liqueur retain substantial amounts.
- Even juices, though having lower anthocyanin content, contribute to the intake of valuable phenolic compounds.
- Bilberry-derived products offer a consistent and accessible source of beneficial phenolic compounds throughout the year, supporting consumer health beyond the fresh berry season.
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