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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #334201

Research Project: Nutritional and Sensory Properties of Rice and Rice Value-Added Products

Location: Food Processing and Sensory Quality Research

Title: LC-MS/MS and UPLC-UV evaluation of anthocyanins and anthocyanidins during rabbiteye blueberry juice processing

Author
item Stein-chisholm, Rebecca - Active Organics
item Beaulieu, John
item Grimm, Casey
item Lloyd, Steven

Submitted to: Beverages
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/5/2017
Publication Date: 11/24/2014
Citation: Stein-Chisholm, R., Beaulieu, J.C., Grimm, C.C., Lloyd, S.W. 2014. LC-MS/MS and UPLC-UV evaluation of anthocyanins and anthocyanidins during rabbiteye blueberry juice processing. Beverages. 3:56. https://doi:10.3390/beverages3040056.
DOI: https://doi.org/10.3390/beverages3040056

Interpretive Summary: Blueberry juice processing includes multiple steps and each affect the chemical composition of the berries, including thermal degradation of anthocyanins. Not from concentrate juice was made by heating and enzyme processing blueberries before pressing followed by filtration and pasteurization. Using LC-MS/MS, major and minor anthocyanins were identified and semi-quantified at various steps through the process. Ten anthocyanins were identified, including 5 arabinoside and 5 pyrannoside anthocyanins. Three minor anthocyanins were also identified. These were delphinidin-3-(p-coumaroyl-glucoside), cyanidin-3-(p-coumaroyl-glucoside), and petunidin-3-(p-coumaroyl-glucoside). Delphinidin-3-(p-coumaroyl-glucoside) significantly increased 50% after pressing. The five known anthocyanidins, cyanidin, delphinidin, malvidin, peonidin, and petunidin, were quantitated using UPLC-UV. Raw berries and press cake contained the highest anthocyanidin contents and contribute to the value and interest of press cake for use in other food and non-food products. Losses of 75.7% after pressing and 12% after pasteurization were determined for anthocyanidins thorough not from concentrate juice processing.

Technical Abstract: Blueberry juice processing includes multiple steps and each affect the chemical composition of the berries, including thermal degradation of anthocyanins. Not from concentrate juice was made by heating and enzyme processing blueberries before pressing followed by ultrafiltration and pasteurization. Using LC-MS/MS, major and minor anthocyanins were identified and semi-quantified at various steps through the process. Ten anthocyanins were identified, including 5 arabinoside and 5 pyrannoside anthocyanins. Three minor anthocyanins were also identified which, apparently have not been previously reported in rabbiteye blueberries. These were delphinidin-3-(p-coumaroyl-glucoside), cyanidin-3-(p-coumaroyl-glucoside), and petunidin-3-(p-coumaroyl-glucoside). Delphinidin-3-(p-coumaroyl-glucoside) significantly increased 50% after pressing. The five known anthocyanidins, cyanidin, delphinidin, malvidin, peonidin, and petunidin, were also quantitated using UPLC-UV. Raw berries and press cake contained the highest anthocyanidin contents and contribute to the value and interest of press cake for use in other food and non-food products. Losses of 75.7% after pressing and 12% after pasteurization were determined for anthocyanidins during not from concentrate juice processing.