Genre
- Journal Article
The antioxidant properties of blueberries have been examined only in ripe fruit, although fruit of different maturities are used in processed food products. In this study, highbush blueberry cultivars: Bergitta, Bluegold, and Nelson highbush blueberry fruit at different stages of ripeness were examined to characterize differences in oxygen radical absorbing capacity (ORAC) and the phenolic components responsible for ORAC. Underripe fruit at different stages of maturity were also stored at 20 degreesC for up to 8 days to assess changes in ORAC and phenolic content. Anthocyanin content was substantially higher in fruit of more advanced stages of ripeness. In contrast, the phenolic content and ORAC were lower in the riper fruit. Anthocyanins continued to form during storage, although rate of pigment formation declined after about 4 days. Less anthocyanin pigment was formed in the less ripe fruit. After 8 days of storage, the anthocyanin content of fruit harvested 5% to 50% or 50% to 95 % blue exceeded that of ripe fruit. Up to 60% of the total phenolic content could be accounted for by anthocyanins. ORAC was positively correlated with total phenolic content (R-2 = 0.78), but not with anthocyanin content.
Agr & Agri Food Canada, Kentville, NS B4N 1J5, Canada. Acadia Univ, Dept Biol, Wolfville, NS B4P 2R6, Canada. Univ Prince Edward Isl, Dept Math & Comp Sci, Charlottetown, PE C1A 4P3, Canada. Agr & Agri Food Canada, Food Res Program, Guelph, ON N(TRUNCATED)
ALEXANDRIA; 113 S WEST ST, STE 200, ALEXANDRIA, VA 22314-2851 USA
AMER SOC HORTICULTURAL SCIENCE
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Source type: Electronic(1)
Language
- English
Subjects
- PHYTONUTRIENT CONTENT
- pigment
- ORAC
- ANTIOXIDANT CAPACITY
- postharvest
- ABSORBENCY CAPACITY
- Fruits
- FLAVONOIDS
- EXTRACTS
- Horticulture
- Fruit
- CULTIVAR
- vegetables
- maturity
- antioxidant
- LOWBUSH BLUEBERRIES