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ARS Home » Southeast Area » Little Rock, Arkansas » Arkansas Children's Nutrition Center » Research » Publications at this Location » Publication #195519
Title: COMPOSITIONAL CHANGES IN ANTHOCYANINS, FLAVONOLS, AND ELLAGITANNINS IN PROCESSED BLACKBERRIES

Author
item HAGER, T - UNIVERSITY OF ARKANSAS
item HOWARD, L - UNIVERSITY OF ARKANSAS
item Prior, Ronald

Submitted to: Food Science Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 3/21/2006
Publication Date: 6/23/2006
Citation: Hager, T., Howard, L., Prior, R.L. 2006. Compositional changes in anthocyanins, flavonols, and ellagitannins in processed blackberries. Institute of Food Technology Annual Meeting, June 24-28, 2006, Orlando, Florida. Paper No. 039G-28.

Interpretive Summary: Consumption of polyphenolic- and antioxidant-rich fruit may play an important role in the protection against chronic diseases due to their ability to prevent oxidative damage initiated by free radicals. Fresh blackberries contain high levels of polyphenolics, but the changes in polyphenolic composition and content of the fruit that occur during processing have not been thoroughly investigated. The objective of this research was to determine how different preservation methods influence the polyphenolic composition and content of blackberries. Increases in polyphenolics in blackberries were observed in processed products, which were likely due to concentration during processing. This research indicates that blackberry purees, juices, and canned samples have considerably higher levels of polyphenolics than fresh berries. Since the processed products are readily available year-round, they represent important dietary sources of dietary antioxidant compounds.

Technical Abstract: Consumption of polyphenolic- and antioxidant-rich fruit may play an important role in the protection against chronic diseases due to their ability to prevent oxidative damage initiated by free radicals. Fresh blackberries contain high levels of polyphenolics, but the changes in polyphenolic composition and content of the fruit that occur during processing have not been thoroughly investigated. The objective of this research was to determine how different preservation methods influence the anthocyanin, flavonol, and ellagitannin composition and content of blackberries. Blackberries (cultivar Apache) were evaluated as fresh, canned in water, canned in syrup (40 brix), purees (18 brix), clarified (by centrifugation) and non-clarified juices. After one month of storage, processed samples were evaluated by reverse-phase HPLC for anthocyanins, flavonols, and ellagitannins. Individual compounds within each class of phenolics were identified and quantified. There were no differences in polyphenolic composition and content among clarified and non-clarified juices; however, the juices had 45-59% higher flavonols, 21-27% higher anthocyanins, and 50% lower ellagitannins than the fresh berries. The ellagitannin losses were attributed to seed removal during the juicing process. Compared to fresh berries, purees had 23% and 42% higher anthocyanins and ellagitannins, respectively. Fresh berries and purees had similar levels of flavonols. Canned berries (in water and syrup) had 20-24% higher anthocyanins, and 47-54% higher ellagitannins compared to fresh berries, but only canned-in-water berries had higher levels of flavonols (36% increase). The apparent increases in polyphenolics observed in processed products were likely due to concentration during processing. This research indicates that blackberry purees, juices, and canned samples have considerably higher levels of polyphenolics than fresh berries. Since the processed products are readily available year-round, they represent important dietary sources of antioxidant compounds.