Effect of High-Oxygen Atmospheres on Blueberry Phenolics, Anthocyanins, and Antioxidant Capacity

The influence of high oxygen concentrations on total phenolic, total anthocyanin, individual phenolic compounds, and antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC) in highbush blueberry fruit (Vaccinium corymbosum L. cv. Duke) was investigated. Freshly harvested blueberr...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2003-11, Vol.51 (24), p.7162-7169
Main Authors: Zheng, Yonghua, Wang, Chien Y, Wang, Shiow Y, Zheng, Wei
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Anthocyanins - analysis
Antioxidants - analysis
Biological and medical sciences
Blueberry Plants - chemistry
Chromatography, High Pressure Liquid
Color
Economic plant physiology
Food industries
Food Preservation
Fructification, ripening. Postharvest physiology
Fruit - chemistry
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
General pharmacology
Growth and development
Hydrogen-Ion Concentration
Medical sciences
Oxygen - administration & dosage
Oxygen - analysis
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Phenols - analysis
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Summary:The influence of high oxygen concentrations on total phenolic, total anthocyanin, individual phenolic compounds, and antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC) in highbush blueberry fruit (Vaccinium corymbosum L. cv. Duke) was investigated. Freshly harvested blueberries were placed in jars ventilated continuously with air or with 40, 60, 80, or 100% O2 at 5 °C for up to 35 days. Samples were taken initially and at 7-day intervals during storage. Whereas the quality parameters of titratable acidity, total soluble solids, and surface color were only slightly affected by the superatmospheric O2 treatments, the antioxidant levels were markedly increased by 60−100% O2 treatments as compared with 40% O2 treatment or air control during 35 days of storage. Elevated O2 between 60 and 100% also promoted increases of total phenolics and total anthocyanins as well as the individual phenolic compounds analyzed by HPLC. Fruit treated with O2 concentrations of ≥60% also exhibited significantly less decay. Data obtained in this study suggest that high-oxygen treatments may improve the antioxidant capacity of blueberry fruit. Furthermore, antioxidant capacity may be correlated with total phenolic and anthocyanin contents in blueberries. Keywords: Blueberry; high-oxygen atmospheres; antioxidant; phenolics; anthocyanins
ISSN:0021-8561
1520-5118
DOI:10.1021/jf030440k