Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia; Centre of Excellence for Integrated Approaches in Chemistry and Biology of Proteins (CipKeBiP), Jamova 39, Ljubljana, Slovenia.
Food Chem. 2015 Apr 15;173:61-9. doi: 10.1016/j.foodchem.2014.10.005. Epub 2014 Oct 17.
Bilberries processed into spreads represent an important source of anthocyanins if these remain rich in the final product. The effects of thermal processing were studied with non-ground and ground bilberries processed into spreads according to industrial and home-made procedures. Samples were analysed by LC-DAD-MS/MS and LC-MS. The spreads had 28-60% less total phenolics, 4-62% less anthocyanins, and 1-fold to 2-fold more phenolic acids and total flavonols than the bilberries, but approximately equal flavanols. The home-made spread from ground bilberries had ca. 26% higher antioxidant activity. Delphinidin 3-glucoside and cyanidin 3-glucoside were taken through the two spread procedures, with their degradation to gallic acid (38-57%), protocatechuic acid (1-2%) and 2,4,6-trihydroxybenzaldehyde determined. The amounts of gallic and protocatechuic acids did not reflect well for anthocyanin degradation. The industrial spread procedure with non-ground bilberries is a more suitable procedure to maintain the final content of anthocyanins.
加工成果酱的越橘代表了花色苷的一个重要来源，如果这些花色苷在最终产品中仍然丰富的话。本研究采用非研磨和研磨越橘，按照工业和家庭制作方法加工成果酱，研究了热加工对其的影响。样品采用 LC-DAD-MS/MS 和 LC-MS 进行分析。与越橘相比，果酱的总酚类物质减少了 28-60%，花色苷减少了 4-62%，酚酸和总类黄酮增加了 1 倍至 2 倍，但黄烷醇含量大致相同。由研磨越橘制成的家庭自制果酱的抗氧化活性约高 26%。矢车菊素 3-葡萄糖苷和飞燕草素 3-葡萄糖苷通过两种果酱制作工艺，其降解产物为没食子酸（38-57%）、原儿茶酸（1-2%）和 2,4,6-三羟基苯甲醛。没食子酸和原儿茶酸的含量并不能很好地反映花色苷的降解情况。用非研磨越橘加工的工业果酱工艺更适合保持最终花色苷含量。
