A new HPLC-MS/MS method for the simultaneous determination of 36 polyphenols in blueberry, strawberry and their commercial products and determination of antioxidant activity

 Food Chem. 367, 130743, 2022

Berry fruits consumption has increased in recent years because they are rich sources of polyphenols with reported health benefits. The aim of the present work was to develop a new comprehensive and fast HPLC-MS/MS method for simultaneous determination of 36 phenolic compounds (7 anthocyanins, 9 flavonols, 4 flavan-3-ols, 2 dihydrochalcones, 2 flavanones and 12 phenolic acids) present in blueberry, strawberry, and their fruit jam. Blueberry fruits showed higher contents of anthocyanins, flavonols and phenolic acids, while strawberry fruits exhibited higher contents of flavan-3-ols, dihydrochalcones and flavanones. Anthocyanins were the main phenolic constituents in both berries. Furthermore, the higher total phenolic content in the blueberry fruit and jam justified their greater antioxidant capacity measured by DPPH free radical assay, compared to strawberry. In conclusion, this new HPLC-MS/MS method is useful and reliable for quality control and authentication analyses of blueberry and strawberry fruits and their commercial food products, such as jams.

Production and characterization of a novel distilled alcoholic beverage produced from blueberry (Vaccinium corymbosum L.)

Fruits, 2016, vol. 71(4), 215-220

http://dx.doi.org/10.1051/fruits/2016013

The cultivation of underutilized berries and the process production of high-value-added products, such as fruit-based spirits, could have a beneficial effect on the economy of disadvantaged rural mountain areas of Spain. However, production of a distilled alcoholic beverage from the blueberry has not been reported before. The pulp of blueberries var. Bluecrop was fermented with Saccharomyces cerevisiae IFI83, distilled by using a steam drag distillation system and the volatile compounds were determined by gas chromatography. In the distillate obtained, the mean concentrations of ethanol (45.3 mL 100 mL-1 distillate), volatile substances (317.1 g hL-1 absolute alcohol) and methanol (261.0 g hL-1 absolute alcohol) were in accordance with the specifications that the European Council (Regulation 110/2008) fixed for these compounds. In addition, the ratios [3-methyl-1-butanol/2-methyl-1-propanol] and [2-methyl-1-propanol/1-propanol] were 2.60 and 1.34, respectively, indicating that the distilled alcoholic beverage has a good organoleptic quality. The results suggest that blueberry can be successfully used for the production of a novel spirit with a good sensory quality that is safe for the consumers.

Production et caractérisation d’une nouvelle boisson alcoolisée distillée produite à partir de grande myrtille (Vaccinium corymbosum L.)

Fruits, 2016, vol. 71(4), 215-220

http://dx.doi.org/10.1051/fruits/2016013

La culture d’espèces de baies sous-utilisées et leur transformation en produits à haute valeur ajoutée, tels que les spiritueux à base de fruits, pourraient avoir un effet bénéfique sur l’économie des régions rurales et défavorisées des montagnes d’Espagne. La production d’une boisson alcoolisée distillée à partir de grandes myrtilles ou bleuets n’a pourtant jamais été signalée auparavant. La pâte de bleuet var. Bluecrop fermentée avec Saccharomyces cerevisiae IFI83, a été distillée en utilisant un système de distillation par train de vapeur d’eau; les composés volatils ont été déterminés par chromatographie en phase gazeuse. Dans le distillat obtenu, les concentrations moyennes d’éthanol (45,3 mL 100 mL-1 distillat), de substances volatiles (317,1 g hL-1 alcool absolu, aa) et de méthanol (261,0 g hL-1 aa) étaient conformes aux spécifications que le Conseil européen (règlement 110/2008) fixe pour ces composés. De plus, les rapports [3-méthyl-1-butanol/2-méthyl-1-propanol] et [2-méthyl-1-propanol/1-propanol] ont été de 2,60 et 1,34, respectivement, indiquant que la boisson alcoolisée distillée a une bonne qualité organoleptique. Les résultats suggèrent que la grande myrtille peut être utilisée avec succès pour la production d’un nouveau spiritueux de bonne qualité organoleptique et sanitaire pour les consommateurs.