Original scientific paper

The Stability and Antioxidant Activity of Anthocyanins from Blueberry

Bo Chu Wang ; Key Laboratory of Biorheological Science and Technology, Bioengineering College, Chongqing University, Chongqing 400044, PR China
Rui He ; Key Laboratory of Biorheological Science and Technology, Bioengineering College, Chongqing University, Chongqing 400044, PR China
Zhi Min Li ; Key Laboratory of Biorheological Science and Technology, Bioengineering College, Chongqing University, Chongqing 400044, PR China

Abstract

Anthocyanins from highbush blueberry (Vaccinium corymbosum L.) have tremendous potential as natural colorants and functional food with pharmaceutical purposes in food applications. To exploit the potential for food applications, the stability and antioxidant activity of anthocyanins present in blueberries have been studied. The results indicate that anthocyanins from blueberry were stable against the low pH (≤5.0), NaCl (0.125–0.500 mol/L), sucrose (0.584–2.336 mol/L) and preservative (sodium benzoate, 0.035–0.140 mol/L), but were sensitive to alkaline conditions (≥7.0), high temperature (≥80 °C), light (natural light), oxidizing agent (H2O2, 0.5–2.0 %) and reducing agent (Na2SO3, 0.005–0.040 mol/L). At concentrations of 25 and 50 mg/mL, anthocyanins from blueberry could protect ECV-304 cells against oxidative damage induced by H2O2. These results suggest that anthocyanins from blueberry can be regarded as a potential colorant for some acidic (pH≤5.0) food products and could be used as health food to prevent diseases arising from oxidative processes.

Keywords

highbush blueberry; anthocyanins; stability; antioxidant activity

Hrčak ID:

48434

URI

https://hrcak.srce.hr/48434

Publication date:

5.3.2010.

Article data in other languages: croatian

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