Evaluation of antioxidant activity, phenolic content, total anthocyanins, and total flavonoids of fresh and dried 'Biloxi' blueberries cultivated in Villapinzón, Colombia

The phytochemical content present in blueberries have generated great interest, especially in the nutra-pharmaceutical industry where it is known as the "super fruit" due to its prevention and treatment of neurodegenerative diseases, cardiovascular diseases, diabetes, and cancer, among others. This study evaluated the impact of the dehydration processes using forced convection oven and spray drier on phytochemical content in 'Biloxi' blueberries. For this purpose, antioxidant activity, phenolic content, total anthocyanins, and total flavonoids of 'Biloxi' blueberry cultivars in "Villapinzón", Colombia were determined by experimentation. Results were analyzed and compared with the properties in question of fresh blueberries. Fruit extracts were analyzed to determine antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) as a free radical, total phenolic content with Folin-Ciocalteu reagent, total anthocyanins by pH differential method and total flavonoids by Aluminum Chloride method. Results for forced convection oven process yielded ranges of antioxidant activity (85.2-92.6% Free radical scavenging rate), total anthocyanins content (4.74 to 5.12mgCy3G/100gFW), total phenolic content (261 to 308mgGAE/100gFW) and total flavonoids content (30.66±0.38mgQE/100gFW). Using spray drier technology results yielded ranges of antioxidant activity (2.95-41.4% Free radical scavenging rate), total anthocyanins content (0.33 to 0.54mgCy3G/100gFW), total phenolic content (26 to 47mgGAE/100gFW) and total flavonoids content (8.44±0.73mgQE/100gFW). In general, dried blueberries studied proved to have less phytochemical content than fresh blueberries. These functional components give nutritional value to end consumers. Drying processes could potentially increase the commerce of blueberries by diminishing their perishable nature.

Ingeniero de Alimentos

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