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Article Abstract
Processing of berries usually degrades anthocyanin and non-anthocyanin phenolics and diminishes antioxidant activity. In Colombia, jelly produced from the fruit of Swartz is a popular product among consumers. The aim of this study was to determine the effect of jelly processing steps on bioactive components. Analysis of anthocyanins (ACNs) and non-anthocyanin phenolics was performed via HPLC-PDA. Antioxidant activity was assessed by the ORAC method. The pulping step had the highest impact on ACNs, whose total content was significantly higher in the pomace (747.6 ± 59.2 mg cyanidin 3-glucoside (cyn 3-glu)/100 g) than in the pulp (102.7 ± 8.3 mg cyn 3-glu/100 g). Similarly, pulping caused a significant decrease in flavonols, procyanidins (PACs) and ORAC values. Despite the effects of processing, Colombian bilberry jelly can be considered a good source of phenolic compounds with high antioxidant activity. The final concentration of ACNs, hydroxycinnamic acids (HCAs) and flavonols, as well as the ORAC values in this product were comparable to those of fresh cranberry () and black currant (). The results also suggest that the pomace of can be recovered as an excellent source of bioactive compounds.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11296029 | PMC |
| http://dx.doi.org/10.1016/j.heliyon.2024.e33504 | DOI Listing |
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