Determination of total polyphenols in blueberries and derivatives

Abstract

Polyphenols are bioactive compounds in plant food. The study of phenolic compounds in food are one of the most developed branches in recent years, of its importance in protecting health, improved nutrition and high antioxidant capacity against the action of free radicals, thus they contribute in preventing diseases. Previous research mentioned that blueberries are fruits high in polyphenols, which has increased its marketing as antioxidants, and this growing demand leads to the formulation of new derivative products, which is the main objective of this work. Fresh blueberries and derived products such as juices, pulp and dried cranberries were analyzed. The results show that the polyphenol content is higher in dehydrated cranberries (1011.5 mg GAE/100g on average) compared to other products tested (379, 358.7 and 234 mg GAE / 100g pulp blueberries, fresh blueberries and juice respectively). It mentioned found that different varieties of blueberries determine the content of phenolic compounds. The blueberries (Vaccinium myrtillus L.) have higher content of polyphenols than red cranberries. It is concluded that blueberries and derived products are an important source of polyphenols, so their consumption is recommended as part of a healthy diet.

Polyphenols are bioactive compounds in plant food. The study of phenolic compounds in food are one of the most developed branches in recent years, of its importance in protecting health, improved nutrition and high antioxidant capacity against the action of free radicals, thus they contribute in preventing diseases. Previous research mentioned that blueberries are fruits high in polyphenols, which has increased its marketing as antioxidants, and this growing demand leads to the formulation of new derivative products, which is the main objective of this work. Fresh blueberries and derived products such as juices, pulp and dried cranberries were analyzed. The results show that the polyphenol content is higher in dehydrated cranberries (1011.5 mg GAE/100g on average) compared to other products tested (379, 358.7 and 234 mg GAE / 100g pulp blueberries, fresh blueberries and juice respectively). It mentioned found that different varieties of blueberries determine the content of phenolic compounds. The blueberries (Vaccinium myrtillus L.) have higher content of polyphenols than red cranberries. It is concluded that blueberries and derived products are an important source of polyphenols, so their consumption is recommended as part of a healthy diet.