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Distribution of Anthocyanin in Bilberries (Vaccinium myrtillus) and Effects of Heat Treatment on Antioxidant Capacity, Total Phenolic and Total Anthocyanin Content
Linnaeus University, Faculty of Science and Engineering, School of Natural Sciences.
2010 (English)Independent thesis Advanced level (degree of Master (One Year)), 20 credits / 30 HE creditsStudent thesis
Abstract [en]

Anthocyanins are water-soluble pigments responsible for the red, violet and blue colours in plants. Anthocyanins belong to the flavonoid group and are the major antioxidant in bilberries (Vaccinium myrtillus), where the highest content can be found in the peel. Several health benefits of anthocyanins have been reported, like preventing cancer and diabetes and inhibit the oxidation of low density lipoprotein (LDL).

The anthocyanins are degraded during heating and storage, thus the nutritional quality changes as berry products are produced. It has been reported earlier that the degradation products also might possess antioxidant activity, hence heating may be beneficial.

The aim of this degree project work was to determine the distribution of anthocyanin in bilberries (Vaccinium myrtillus) and effects of heat treatment on antioxidant capacity, total phenolic and total anthocyanin content. The scavenging capacity was studied against both peroxyl radicals and the DPPH radical. Another part of this project was to develop new products that can stimulate the intake of berry based products.

The bilberries used for determination of distribution of anthocyanins were peeled, which gave one fraction of peel and one fraction of pulp. The study showed that the peel contained 9 times more anthocyanins than the pulp. When the antioxidant capacity, total content of polyphenolic compounds and anthocyanins, was determined samples obtained in a juiceextractor were used. The bilberries were filtered through a juice-extractor which yielded one fraction of juice and one fraction of presscake. The heat treatments of samples were performed at 80ºC and 120 ºC for 10 and 30 min. The antioxidant capacity against peroxyl radicals increased after thermal treatment, but decreased for the DPPH radical. Thus it seems as the degradation products possess some antioxidant capacity. The content of polyphenols increased after thermal treatment. The anthocyanin content decreased after heating, except when heating at 80ºC for 10 min. The presscake possessed the highest antioxidant capacity and content of polyphenols and anthocyanins compared to the juice.

The results indicate that heating of bilberry juice and presscake can be beneficial in regard to antioxidant capacity to scavenge peroxyl radicals and that a bilberry product in which the peel is included gives the product a higher content of antioxidants.

The outcome of the product development was a mixture of bilberry pomace and corn flour that could be used to make an extruded snack and a bilberry jam with sugar distributed in domains, which was perceived as sweeter than a traditional bilberry jam without sugar domains but with equal total sugar concentration.

Place, publisher, year, edition, pages
2010. , 46 p.
Keyword [en]
bilberry, anthocyanins, heat treatment
National Category
Other Basic Medicine
Identifiers
URN: urn:nbn:se:lnu:diva-9189OAI: oai:DiVA.org:lnu-9189DiVA: diva2:359560
Uppsok
Physics, Chemistry, Mathematics
Supervisors
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Available from: 2010-10-28 Created: 2010-10-28 Last updated: 2010-10-28Bibliographically approved

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  • apa
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Language
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  • en-US
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Output format
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