The content of bioactive substances and their antioxidant effects in the European blueberry ( Vaccinium myrtillus L.) influenced by different ways of their processing

Journal of Food Processing and PreservationVolume 46, Issue 6 e16549 ORIGINAL ARTICLE The content of bioactive substances and their antioxidant effects in the European blueberry (Vaccinium myrtillus L.) influenced by different ways of their processing Janette Musilová, Corresponding Author Janette Musilová janette.musilova@uniag.sk orcid.org/0000-0001-9956-4356 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, Slovakia Correspondence Janette Musilová, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, SUA Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. Email: janette.musilova@uniag.sk Contribution: Conceptualization, Writing - original draft, Writing - review & editingSearch for more papers by this authorHana Franková, Hana Franková orcid.org/0000-0003-1833-1732 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, Slovakia Contribution: Formal analysis, Writing - original draft, Writing - review & editingSearch for more papers by this authorJudita Lidiková, Judita Lidiková orcid.org/0000-0001-9922-4300 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, Slovakia Contribution: ValidationSearch for more papers by this authorAlena Vollmannová, Alena Vollmannová orcid.org/0000-0001-7470-4500 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, Slovakia Contribution: Funding acquisitionSearch for more papers by this authorTatiana Bojňanská, Tatiana Bojňanská orcid.org/0000-0001-6862-8337 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, Slovakia Contribution: MethodologySearch for more papers by this authorJana Jurítková, Jana Jurítková Private Joint School EDUCO, Námestovo, Slovakia Contribution: Formal analysisSearch for more papers by this author Janette Musilová, Corresponding Author Janette Musilová janette.musilova@uniag.sk orcid.org/0000-0001-9956-4356 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, Slovakia Correspondence Janette Musilová, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, SUA Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. Email: janette.musilova@uniag.sk Contribution: Conceptualization, Writing - original draft, Writing - review & editingSearch for more papers by this authorHana Franková, Hana Franková orcid.org/0000-0003-1833-1732 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, Slovakia Contribution: Formal analysis, Writing - original draft, Writing - review & editingSearch for more papers by this authorJudita Lidiková, Judita Lidiková orcid.org/0000-0001-9922-4300 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, Slovakia Contribution: ValidationSearch for more papers by this authorAlena Vollmannová, Alena Vollmannová orcid.org/0000-0001-7470-4500 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, Slovakia Contribution: Funding acquisitionSearch for more papers by this authorTatiana Bojňanská, Tatiana Bojňanská orcid.org/0000-0001-6862-8337 Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Nitra, Slovakia Contribution: MethodologySearch for more papers by this authorJana Jurítková, Jana Jurítková Private Joint School EDUCO, Námestovo, Slovakia Contribution: Formal analysisSearch for more papers by this author First published: 19 March 2022 https://doi.org/10.1111/jfpp.16549 Funding information This work was financially supported by projects VEGA 1/0113/21. Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract The objective of this study was to evaluate the effect of traditional processing methods on the polyphenol, flavonoid, phenolic acids, anthocyanin contents, and the antioxidant activity of European blueberry (Vaccinium myrtillus L.). All methods had a significant effect on the investigated bioactive substances. The total polyphenol content was 39,562–44,760 (fresh), 12,495–20,266 (dried), 7504–9472 (frozen), and 3029–5876 (sterilized) mg GAE/kg DW. Processing resulted in a reduction in flavonoid content on average by 86.8 (drying), 75.8 (sterilization), and 50.2% (freezing). The anthocyanins content ranged from 7419–9719 (fresh) to 560–649 mg Cye/kg DW (dried). Due to processing, the antioxidant activity decreased in the order of dried > frozen > fresh > sterilized (DPPH) and dried > fresh > frozen > sterilized (FRAP). The obtained results confirmed a reduction in the content of biologically valuable substances and antioxidant activity in blueberries after processing, but their complete degradation did not occur. Novelty impact statement The present study provides more comprehensive information regarding valuable biological compounds in blueberries and their changes due to processing methods for their preservation. Investigated preservation methods (freezing, sterilization, and drying) did not cause a significant reduction of phenolic compounds. Therefore, even processed blueberries can be considered a valuable source of health-promoting substances. CONFLICT OF INTEREST The authors have no conflict of interest to report. Open Research DATA AVAILABILITY STATEMENT Research data are not shared. Volume46, Issue6June 2022e16549 RelatedInformation