Antioxidant Activity, Sugar Content and Phenolic Profiling of Blueberries Cultivars: A Comprehensive Comparison

Onur Tolga OKAN, İlhan DENİZ, Nurettin YAYLI, İhsan Güngör ŞAT, Mehmet ÖZ, Gönül HATİPOĞLU SERDAR

Abstract


Commercial blueberry production has been a viable industry throughout the world for 95 years; because of blueberry is a good source of antioxidant. Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. The aim of this study was to compare the phenolic quantities, antioxidant activities, anthocyanin, sugar and phenolic compounds of blueberries produced in Turkey with those of similar blueberry varieties produced around the world. As a result of the conducted analysis, the total phenolic content (TPC) amount found in the berries was 77.26-215.12 mg GAE/100 g, the total flavonoid content (TFC) was 30.44-91.69 mg QE/100 g and the total anthocyanin content (TAC) was 43.03-295.06 mg c3-GE/100 g. Examining the antioxidant activities of the berries, DPPH between 1.10-5.65 mg/ml, FRAP between 454.93-36832.96 µmol troloks/100 g, β-Carotene between 40.66-86.48%. It was determined that the natural berries contained much more phenolic compounds and higher antioxidant activity than that of the cultivars The result of HPLC analysis, chlorogenic acid is determined to be the dominant compound in all berries. Furthermore, fructose and glucose are found in all fruits in different quantities while sucrose is found in certain varieties of berries as well. At the end of the performed study the data indicate that wild and cultivars of blueberries are rich sources of antioxidants for local as well international industries importing this fruit for food processing and enormous products.


Keywords


antioxidant; blueberry; non-wood forest; phenolic content; sugar analysis

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References


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DOI: http://dx.doi.org/10.15835/nbha46211120

June 1, 2018: Notulae Botanicae Horti Agrobotanici Cluj-Napoca in Scopus – Elsevier CiteScore 2017=0.78, Horticulture; Agronomy and Crop Science; Plant Science


 
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