title: Effects of industrial and home-made spread processing on bilberry phenolics.
abstract: 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.
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
authors.forename: Spela
authors.initials: S
authors.lastname: Može Bornšek
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
authors.forename: Tomaž
authors.initials: T
authors.lastname: Polak
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
authors.forename: Mihaela
authors.initials: M
authors.lastname: Skrt
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia.
authors.forename: Lea
authors.initials: L
authors.lastname: Demšar
authors.affiliation: 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.
authors.forename: Nataša
authors.initials: N
authors.lastname: Poklar Ulrih
authors.affiliation: Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia. Electronic address: veronika.abram@bf.uni-lj.si.
authors.forename: Veronika
authors.initials: V
authors.lastname: Abram
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis; D002853:Chromatography, Liquid / Q000379:methods; D044948:Flavonols / Q000032:analysis; D019649:Food Industry; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis; D059808:Polyphenols / Q000032:analysis; D053719:Tandem Mass Spectrometry / Q000379:methods*; D029800:Vaccinium myrtillus / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D044948:Flavonols; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols
keywords: (+/−)-Catechin (PubChem CID: 107957); (−)-Epicatechin (PubChem CID: 72276); 2,4,6-Trihydroybenzaldehyde; Bilberries; Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Cyanidin 3-glucoside (PubChem CID: 197081); Delphinidin 3-glucoside (PubChem CID: 443650); Gallic acid (PubChem CID: 370); Home-made; Industrial; Liquid chromatography–mass spectrometry; Myricetin (PubChem CID: 5281672); Phenolics; Protocatechuic acid (PubChem CID: 72 and 8468); Quercetin (PubChem CID: 5280343); Spreads