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United States Department of Agriculture

Agricultural Research Service

Research Project: INTEGRATED APPROACH TO QUALITY MAINTENANCE AND EVALUATION OF INTACT AND FRESH-CUT PRODUCE Title: UV Treatment Enhances Flavonoid Content in Blueberries

Authors
item Chen, Chi-Tsun - COA, TAIWAN
item Wang, Shiow
item Wang, Chien

Submitted to: HortScience
Publication Type: Abstract Only
Publication Acceptance Date: April 1, 2007
Publication Date: N/A

Technical Abstract: Treatment of blueberries (Vaccinium corymbosum, cv. Sierra) with UV-C at 2.15 or 4.30 kJ m-2 enhanced blueberry fruit content of flavonoids including resveratrol, myricetin 3-arabinoside, quercetin 3-galactoside, quercetin 3-arabinoside, quercetin derivative, kaempferol 3-glucoside, delphinidin-3-galactoside, cyaniding 3-galactoside, delphinidin 3-arabinoside, petunidin 3-galactoside, petunidin 3-glucoside, malvidin 3-galactoside, malvidin-3-arabinoside, and chlorogenic acid as analyzed by HPLC. UV-C irradiation at 0.43 or 6.45 kJ m-2 also increased resveratrol, quercetin derivative, kaempferol 3-glucoside, and chlorogenic acid content, but not the other anthocyanins measured. Significantly higher total phenolics and antioxidant capacity (expressed as oxygen radical absorbance capacity, ORAC) were also detected in fruit treated with 0.43, 2.15, or 4.30 kJ m-2 UV-C than those in control fruit. Antioxidant capacity was more highly correlated with total phenolics than with anthocyanins in blueberries. The results indicate that treatment with appropriate UV-C dosages can enhance the synthesis of health-promoting flavonoids in blueberries.

Last Modified: 4/20/2014
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