1Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 29 | Number 03 | Article 348980
Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries
JOURNAL VITAE
School of Pharmaceutical and
Food Sciences
ISSN 0121-4004 | ISSNe 2145-2660
University of Antioquia
Medellin, Colombia
Filliations
1Chemical and Food Engineering
Department, Grupo de Diseño
de Productos y Procesos (GDPP).
Universidad de Los Andes, Bogotá,
Colombia.
2Assistant Professor
3Chemical Engineering student
*Corresponding
María Hernández Carrión:
m.hernandez1@uniandes.edu.co
Received: 25 February 2022
Accepted: 11 August 2022
Published: 18 August 2022
Evaluation of antioxidant activity, phenolic
content, anthocyanins, and flavonoids of
fresh and dried ‘Biloxi’ blueberries
Evaluación de la actividad antioxidante, contenido fenólico,
antocianinas y flavonoides de arándanos ‘Biloxi’ frescos y secos
Santiago Caicedo Narváez1,3 , María Hernández Carrión *1,2
ABSTRACT
BACKGROUND: The phytochemical content present in blueberries has 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). OBJECTIVES: This study evaluated the functional
potential of fresh blueberries and dried blueberries using forced convection by measuring
phytochemical content to conclude if this drying technology is convenient for prolonging
the product’s shelf life. METHODS: For this purpose, antioxidant activity, phenolic content,
total anthocyanins, and total flavonoids of ‘Biloxi’ blueberry cultivars were determined.
Fresh and dried blueberries’ results were studied. 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: Results for fresh blueberries yielded
ranges of antioxidant activity (90.8-93.9% Free radical scavenging rate), total phenolic content
(275 to 645mgGAE/100gFW), total anthocyanins content (28.55 to 43.75mgCy3G/100gFW)
and total flavonoids content (159.92 to 335.75mgQE/100gFW). For the forced convection
oven process, ranges of antioxidant activity (85.5-92.6% Free radical scavenging rate),
total phenolic content (261 to 308mgGAE/100gFW), total anthocyanins content (4.74
to 5.12mgCy3G/100gFW) and total flavonoids content (30.66±0.38mgQE/100gFW)
were obtained. CONCLUSIONS: In general, blueberries studied proved to have similar
concentrations of functional properties compared to a wide variety of cultivars grown
around the globe. Furthermore, higher concentrations of phytochemical content than those
reported previously for strawberries, blackberries, and raspberries were evidenced. Although
dried blueberries studied proved to have diminished phytochemical content, this functional
component content stands out among the fruits market and give nutritional value to end
consumers. Drying processes could potentially increase the commerce of blueberries by
significantly reducing their perishable nature.
Key words: Biloxi cultivar, southern highbush, forced convection, phytochemical content.
ORIGINAL RESEARCH
Published 18 August 2022
doi: https://doi.org/10.17533/udea.vitae.v29n3a348980
Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries
JOURNAL VITAE
School of Pharmaceutical and
Food Sciences
ISSN 0121-4004 | ISSNe 2145-2660
University of Antioquia
Medellin, Colombia
Filliations
1Chemical and Food Engineering
Department, Grupo de Diseño
de Productos y Procesos (GDPP).
Universidad de Los Andes, Bogotá,
Colombia.
2Assistant Professor
3Chemical Engineering student
*Corresponding
María Hernández Carrión:
m.hernandez1@uniandes.edu.co
Received: 25 February 2022
Accepted: 11 August 2022
Published: 18 August 2022
Evaluation of antioxidant activity, phenolic
content, anthocyanins, and flavonoids of
fresh and dried ‘Biloxi’ blueberries
Evaluación de la actividad antioxidante, contenido fenólico,
antocianinas y flavonoides de arándanos ‘Biloxi’ frescos y secos
Santiago Caicedo Narváez1,3 , María Hernández Carrión *1,2
ABSTRACT
BACKGROUND: The phytochemical content present in blueberries has 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). OBJECTIVES: This study evaluated the functional
potential of fresh blueberries and dried blueberries using forced convection by measuring
phytochemical content to conclude if this drying technology is convenient for prolonging
the product’s shelf life. METHODS: For this purpose, antioxidant activity, phenolic content,
total anthocyanins, and total flavonoids of ‘Biloxi’ blueberry cultivars were determined.
Fresh and dried blueberries’ results were studied. 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: Results for fresh blueberries yielded
ranges of antioxidant activity (90.8-93.9% Free radical scavenging rate), total phenolic content
(275 to 645mgGAE/100gFW), total anthocyanins content (28.55 to 43.75mgCy3G/100gFW)
and total flavonoids content (159.92 to 335.75mgQE/100gFW). For the forced convection
oven process, ranges of antioxidant activity (85.5-92.6% Free radical scavenging rate),
total phenolic content (261 to 308mgGAE/100gFW), total anthocyanins content (4.74
to 5.12mgCy3G/100gFW) and total flavonoids content (30.66±0.38mgQE/100gFW)
were obtained. CONCLUSIONS: In general, blueberries studied proved to have similar
concentrations of functional properties compared to a wide variety of cultivars grown
around the globe. Furthermore, higher concentrations of phytochemical content than those
reported previously for strawberries, blackberries, and raspberries were evidenced. Although
dried blueberries studied proved to have diminished phytochemical content, this functional
component content stands out among the fruits market and give nutritional value to end
consumers. Drying processes could potentially increase the commerce of blueberries by
significantly reducing their perishable nature.
Key words: Biloxi cultivar, southern highbush, forced convection, phytochemical content.
ORIGINAL RESEARCH
Published 18 August 2022
doi: https://doi.org/10.17533/udea.vitae.v29n3a348980
2Journal Vitae | https://revistas.udea.edu.co/index.php/vitae Volume 29 | Number 03 | Article 348980Santiago Caicedo Narváez, María Hernández Carrión
1. INTRODUCTION
The blueberry belongs to the Ericaceae family,
Vaccinium genus, with approximately 450 species
worldwide, mainly distributed in the Northern
Hemisphere (1). The cultivars that predominate in the
industry include ‘Misty’, ‘Duke’, ‘Bluecrop’, ‘Legacy’,
‘O´Neal’, ‘Brigitta’, ‘Elliot’, ‘Star’, ‘Emerald’, ‘Biloxi’,
and ‘Sharpblue’, among others (1,2,3). The United
States Department of Agriculture-Agricultural
Research Service (USDA-ARS) in Mississippi has
developed several southern highbush types,
including ‘Biloxi’(1998), ‘Lupton’ and ‘Magnolia’ (1).
The proximate composition of blueberries is 83%
water, 0.7% protein, 0.5% fat, 1.5% fiber, and 15.3%
carbohydrate by weight (4). Blueberries have 3.5%
cellulose and 0.7% soluble pectin. Total sugars
account for more than 10% of the fresh weight,
and the predominant reducing sugars are glucose
and fructose, which represent 2.4%. The overall
acid content of Vaccinium fruit is relatively high,
with blueberries falling in the range of 1-2%. The
primary organic acid in blueberries is citric acid
(1.2%). They also contain significant amounts of
ellagic acid; a compound thought to reduce the
risk of cancer (5). Compared with other fruits and
vegetables, blueberries have intermediate to
low levels of vitamins, amino acids, and minerals
(4), with 22.1 mg of vitamin C per 100 g of fresh
weight; unusually, arginine is their most prominent
amino acid. According to the Food and Agriculture
Organization of the United Nations (FAO), in 2017,
the global production of blueberries was 1.22 million
tons, showing an increase of 53.9% from 2010 (6).
Among fresh fruits, blueberries are one of the
richest sources of antioxidant phytonutrients, with
total antioxidant capacity ranging from 13.9 to 45.9
μmol Trolox equivalents/g fresh berry (7,8,9). There
is considerable variation among blueberry cultivars
in antioxidant capacity, although its skin has the
highest concentration of antioxidants and phenolics.
Besides genotype, the antioxidant capacity can
be affected by location, growing season, cultural
management, maturity, and postharvest handling
and storage (1).
Total anthocyanins in blueberries range from
85 to 270 mg per 100 g, although the relative
proportions vary (10). The predominant anthocyanins
were delphinidin-monogalactoside, cyanidin-
monogalactoside, petunidin-monogalactoside,
m al v i d i n - m o n o g al a c to s i d e a n d m al v i d i n -
monoarabinoside (1).
An array of phenolics is present in blueberry fruits,
including anthocyanins, quercetin, kaempferol,
myricetin, chlorogenic acid, and procyanidins, which
contribute to antioxidant capacity. Anthocyanins
account for up to 60% of the total phenolic content
in highbush blueberries (11). Berries from the various
Vaccinium species contain relatively high levels of
RESUMEN
CONTEXTO: El contenido fitoquímico presente en los arándanos ha generado gran interés, especialmente en la industria nutra-
farmacéutica donde es conocido como una “super fruta” debido a su ayuda en la prevención y tratamiento de enfermedades
neurodegenerativas, enfermedades cardiovasculares, diabetes, cáncer, entre otras. OBJETIVOS: Este estudio evaluó el
potencial funcional de arándanos frescos y deshidratados por convección forzada mediante la determinación de su contenido
fitoquímico con el objetivo de concluir si esta tecnología de secado es conveniente para aumentar la vida útil del producto.
MÉTODOS: Para este propósito, se determinó la actividad antioxidante, el contenido fenólico, las antocianinas totales y los
flavonoides totales de cultivos de arándanos ‘Biloxi’ La información recopilada de la literatura fue analizada. Se estudió el
contenido en compuestos funcionales en arándanos frescos y deshidratados. Los extractos de fruta fueron analizados para
determinar actividad antioxidante por medio de 2,2-Difenil-1-Picrilhidrazilo (DPPH) como radical libre, fenólicos totales con
el reactivo Folin-Ciocalteu, antocianinas totales usando el método diferencial de pH y flavonoides totales con el método de
Cloruro de Aluminio. RESULTADOS: Para los arándanos frescos se obtuvieron rangos de actividad antioxidante de 90.8-93.9%
Tasa de captación de radicales libres, contenido fenólico total de 275-645mgEAG/100gPF, contenido de antocianinas totales de
28.55-43.75mgCy3G/100gPF y contenido total de flavonoides de 159.92-335.75mgEQ/100gPF. Para los arándanos deshidratados
por convección forzada, se obtuvieron rangos de actividad antioxidante de 85.5-92.6% Tasa de captación de radicales libres,
contenido fenólico total de 261-308mgEAG/100gPF, contenido de antocianinas totales de 4.74-5.12mgCy3G/100gPF y
contenido total de flavonoides de 30.24-30.96mgEQ/100gPF. CONCLUSIONES: En general, los arándanos estudiados probaron
tener concentraciones similares de propiedades funcionales comparados con una amplia variedad de cultivos alrededor del
mundo. Además, fueron evidenciadas concentraciones más altas de contenido fitoquímico comparadas con las reportadas
previamente para fresas, moras y frambuesas. Aunque los arándanos secos estudiados demostraron tener menor contenido
fitoquímico, la cantidad de estos componentes funcionales destaca dentro del mercado de las frutas y dan valor nutricional a
los consumidores. Los procesos de secado pueden potencialmente incrementar el comercio de arándanos derivado de una
disminución significativa en su naturaleza perecedera.
Palabras clave: Cultivo Biloxi, southern highbush, convección forzada, contenido fitoquímico.
1. INTRODUCTION
The blueberry belongs to the Ericaceae family,
Vaccinium genus, with approximately 450 species
worldwide, mainly distributed in the Northern
Hemisphere (1). The cultivars that predominate in the
industry include ‘Misty’, ‘Duke’, ‘Bluecrop’, ‘Legacy’,
‘O´Neal’, ‘Brigitta’, ‘Elliot’, ‘Star’, ‘Emerald’, ‘Biloxi’,
and ‘Sharpblue’, among others (1,2,3). The United
States Department of Agriculture-Agricultural
Research Service (USDA-ARS) in Mississippi has
developed several southern highbush types,
including ‘Biloxi’(1998), ‘Lupton’ and ‘Magnolia’ (1).
The proximate composition of blueberries is 83%
water, 0.7% protein, 0.5% fat, 1.5% fiber, and 15.3%
carbohydrate by weight (4). Blueberries have 3.5%
cellulose and 0.7% soluble pectin. Total sugars
account for more than 10% of the fresh weight,
and the predominant reducing sugars are glucose
and fructose, which represent 2.4%. The overall
acid content of Vaccinium fruit is relatively high,
with blueberries falling in the range of 1-2%. The
primary organic acid in blueberries is citric acid
(1.2%). They also contain significant amounts of
ellagic acid; a compound thought to reduce the
risk of cancer (5). Compared with other fruits and
vegetables, blueberries have intermediate to
low levels of vitamins, amino acids, and minerals
(4), with 22.1 mg of vitamin C per 100 g of fresh
weight; unusually, arginine is their most prominent
amino acid. According to the Food and Agriculture
Organization of the United Nations (FAO), in 2017,
the global production of blueberries was 1.22 million
tons, showing an increase of 53.9% from 2010 (6).
Among fresh fruits, blueberries are one of the
richest sources of antioxidant phytonutrients, with
total antioxidant capacity ranging from 13.9 to 45.9
μmol Trolox equivalents/g fresh berry (7,8,9). There
is considerable variation among blueberry cultivars
in antioxidant capacity, although its skin has the
highest concentration of antioxidants and phenolics.
Besides genotype, the antioxidant capacity can
be affected by location, growing season, cultural
management, maturity, and postharvest handling
and storage (1).
Total anthocyanins in blueberries range from
85 to 270 mg per 100 g, although the relative
proportions vary (10). The predominant anthocyanins
were delphinidin-monogalactoside, cyanidin-
monogalactoside, petunidin-monogalactoside,
m al v i d i n - m o n o g al a c to s i d e a n d m al v i d i n -
monoarabinoside (1).
An array of phenolics is present in blueberry fruits,
including anthocyanins, quercetin, kaempferol,
myricetin, chlorogenic acid, and procyanidins, which
contribute to antioxidant capacity. Anthocyanins
account for up to 60% of the total phenolic content
in highbush blueberries (11). Berries from the various
Vaccinium species contain relatively high levels of
RESUMEN
CONTEXTO: El contenido fitoquímico presente en los arándanos ha generado gran interés, especialmente en la industria nutra-
farmacéutica donde es conocido como una “super fruta” debido a su ayuda en la prevención y tratamiento de enfermedades
neurodegenerativas, enfermedades cardiovasculares, diabetes, cáncer, entre otras. OBJETIVOS: Este estudio evaluó el
potencial funcional de arándanos frescos y deshidratados por convección forzada mediante la determinación de su contenido
fitoquímico con el objetivo de concluir si esta tecnología de secado es conveniente para aumentar la vida útil del producto.
MÉTODOS: Para este propósito, se determinó la actividad antioxidante, el contenido fenólico, las antocianinas totales y los
flavonoides totales de cultivos de arándanos ‘Biloxi’ La información recopilada de la literatura fue analizada. Se estudió el
contenido en compuestos funcionales en arándanos frescos y deshidratados. Los extractos de fruta fueron analizados para
determinar actividad antioxidante por medio de 2,2-Difenil-1-Picrilhidrazilo (DPPH) como radical libre, fenólicos totales con
el reactivo Folin-Ciocalteu, antocianinas totales usando el método diferencial de pH y flavonoides totales con el método de
Cloruro de Aluminio. RESULTADOS: Para los arándanos frescos se obtuvieron rangos de actividad antioxidante de 90.8-93.9%
Tasa de captación de radicales libres, contenido fenólico total de 275-645mgEAG/100gPF, contenido de antocianinas totales de
28.55-43.75mgCy3G/100gPF y contenido total de flavonoides de 159.92-335.75mgEQ/100gPF. Para los arándanos deshidratados
por convección forzada, se obtuvieron rangos de actividad antioxidante de 85.5-92.6% Tasa de captación de radicales libres,
contenido fenólico total de 261-308mgEAG/100gPF, contenido de antocianinas totales de 4.74-5.12mgCy3G/100gPF y
contenido total de flavonoides de 30.24-30.96mgEQ/100gPF. CONCLUSIONES: En general, los arándanos estudiados probaron
tener concentraciones similares de propiedades funcionales comparados con una amplia variedad de cultivos alrededor del
mundo. Además, fueron evidenciadas concentraciones más altas de contenido fitoquímico comparadas con las reportadas
previamente para fresas, moras y frambuesas. Aunque los arándanos secos estudiados demostraron tener menor contenido
fitoquímico, la cantidad de estos componentes funcionales destaca dentro del mercado de las frutas y dan valor nutricional a
los consumidores. Los procesos de secado pueden potencialmente incrementar el comercio de arándanos derivado de una
disminución significativa en su naturaleza perecedera.
Palabras clave: Cultivo Biloxi, southern highbush, convección forzada, contenido fitoquímico.
3Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 29 | Number 03 | Article 348980
Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries
polyphenolic compounds, with chlorogenic acid
predominating (10).
There is strong evidence that the antioxidants in
fruits and vegetables protect lipids, proteins, and
nucleic acids against oxidative damage initiated
by free radicals. It has been established that free
radicals play a major role in cancer, heart, vascular,
and neurodegenerative diseases (12). Blueberries
had the highest antioxidant capacity value among
41 fruits and vegetables tested using an assay
for oxygen radical absorbing capacity (ORAC).
Although various kinds of antioxidants have been
identified in fruit, anthocyanins and other phenolic
compounds have received the greatest attention
(13). These properties have generated significant
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 (14,13,15).
Although blueberries have proven to provide
functional benefits to end consumers, their
perishable nature is an important drawback in their
commerce. Limited shelf life may restrain customers
from purchasing this product (16). As a result of
this, a new challenge in the industry may arise. It is
necessary to find a way to extend fresh fruits’ shelf
life that does not impair their functional benefits. An
alternative to solve this issue may be dehydration.
Experimental studies are required to conclude the
potential use of this processing technique on a large
scale, (17).
Colombia’s Processed Fruit and Vegetable industry
represented 285 billion COP in 2015 and increased
to 405 billion COP in 2020 (18). Analyzing the
industry by ingredients, fruits have represented
about 2.2% of the processed fruit and vegetable
industry in Colombia in the past 5 years (2015-2020).
ranging from 1,817.8 to 1,887.7 tons per year. It
may be concluded that dehydrated fruit products
in Colombia must be developed and established
in upcoming years. For this purpose, preliminary
studies such as this research are needed.
Technologies such as the indirect hybrid solar-
electrical forced convection dryer have been studied
to process agri-foods (17). Note that this equipment
reduces electrical energy consumption compared to
electric forced convection dryers and thus impacts
the sustainability of the drying process. The study in
question analyzed the drying effects on antioxidant
activity, total flavonoid content, total phenolic
content, energy consumption, and energy efficiency
in apple peels processing (17). It showed that
antioxidant activity, total flavonoid content, and total
phenolic content decrease at higher temperatures
(> 70°C) (17). In contrast, energy consumption
decreases, and energy efficiency increases at higher
processing temperatures (70-80°C) (17).
To our k nowledge, infor mation related to
functional compounds in dried blueberries and
their phytochemical content is scarce. Thus, this
study evaluated the functional potential of fresh
and dried blueberries using forced convection by
measuring phytochemical content to conclude if this
drying technology is convenient for prolonging the
product’s shelf life. For this purpose, antioxidant
properties, phenolic content, anthocyanins, and
flavonoids were determined.
2. MATERIALS AND METHODS
2.1 Sample Preparation
‘Biloxi’ blueberries required for this study were
cultivated in Villapinzón, Colombia. Freshly ripened
(100% blue and fully ripe, based on surface color) (11)
blueberries were harvested and distributed within
one day. Blueberries were washed with a 100-ppm
sodium hypochlorite solution and rinsed with water
to remove any residue. The fruit was stored at 4 °C
for further analysis (19).
2.2 Dehydration process
A forced convection oven (Memmert® UNE 400
Drying oven; Germany) was used to dehydrate
blueberries described in section 2.1. The convection
oven drying procedure described by Hames (20) was
followed. 100 g of fresh blueberries were placed
evenly inside the equipment (Memmert® UNE
400 Drying oven; Germany) at 50 °C and 100% fan
speed according to the manufacturer for 54 h. As
evaluated previously by other authors, for complete
dehydration, higher temperatures and longer
times are required (17). Initial and final moisture
content was 83% wet basis (w.b.) and 5.63% w.b.,
respectively.
2.3 Fruit extraction
Fruit homogenate of fresh and convection oven
processed blueberries was obtained by crushing
about 10 g of ‘Biloxi’ blueberries in a mortar for
about 1 min to minimize damage to the food
matrix and preserve as much of the fruit’s skin
as the highest concentration of antioxidants and
Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries
polyphenolic compounds, with chlorogenic acid
predominating (10).
There is strong evidence that the antioxidants in
fruits and vegetables protect lipids, proteins, and
nucleic acids against oxidative damage initiated
by free radicals. It has been established that free
radicals play a major role in cancer, heart, vascular,
and neurodegenerative diseases (12). Blueberries
had the highest antioxidant capacity value among
41 fruits and vegetables tested using an assay
for oxygen radical absorbing capacity (ORAC).
Although various kinds of antioxidants have been
identified in fruit, anthocyanins and other phenolic
compounds have received the greatest attention
(13). These properties have generated significant
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 (14,13,15).
Although blueberries have proven to provide
functional benefits to end consumers, their
perishable nature is an important drawback in their
commerce. Limited shelf life may restrain customers
from purchasing this product (16). As a result of
this, a new challenge in the industry may arise. It is
necessary to find a way to extend fresh fruits’ shelf
life that does not impair their functional benefits. An
alternative to solve this issue may be dehydration.
Experimental studies are required to conclude the
potential use of this processing technique on a large
scale, (17).
Colombia’s Processed Fruit and Vegetable industry
represented 285 billion COP in 2015 and increased
to 405 billion COP in 2020 (18). Analyzing the
industry by ingredients, fruits have represented
about 2.2% of the processed fruit and vegetable
industry in Colombia in the past 5 years (2015-2020).
ranging from 1,817.8 to 1,887.7 tons per year. It
may be concluded that dehydrated fruit products
in Colombia must be developed and established
in upcoming years. For this purpose, preliminary
studies such as this research are needed.
Technologies such as the indirect hybrid solar-
electrical forced convection dryer have been studied
to process agri-foods (17). Note that this equipment
reduces electrical energy consumption compared to
electric forced convection dryers and thus impacts
the sustainability of the drying process. The study in
question analyzed the drying effects on antioxidant
activity, total flavonoid content, total phenolic
content, energy consumption, and energy efficiency
in apple peels processing (17). It showed that
antioxidant activity, total flavonoid content, and total
phenolic content decrease at higher temperatures
(> 70°C) (17). In contrast, energy consumption
decreases, and energy efficiency increases at higher
processing temperatures (70-80°C) (17).
To our k nowledge, infor mation related to
functional compounds in dried blueberries and
their phytochemical content is scarce. Thus, this
study evaluated the functional potential of fresh
and dried blueberries using forced convection by
measuring phytochemical content to conclude if this
drying technology is convenient for prolonging the
product’s shelf life. For this purpose, antioxidant
properties, phenolic content, anthocyanins, and
flavonoids were determined.
2. MATERIALS AND METHODS
2.1 Sample Preparation
‘Biloxi’ blueberries required for this study were
cultivated in Villapinzón, Colombia. Freshly ripened
(100% blue and fully ripe, based on surface color) (11)
blueberries were harvested and distributed within
one day. Blueberries were washed with a 100-ppm
sodium hypochlorite solution and rinsed with water
to remove any residue. The fruit was stored at 4 °C
for further analysis (19).
2.2 Dehydration process
A forced convection oven (Memmert® UNE 400
Drying oven; Germany) was used to dehydrate
blueberries described in section 2.1. The convection
oven drying procedure described by Hames (20) was
followed. 100 g of fresh blueberries were placed
evenly inside the equipment (Memmert® UNE
400 Drying oven; Germany) at 50 °C and 100% fan
speed according to the manufacturer for 54 h. As
evaluated previously by other authors, for complete
dehydration, higher temperatures and longer
times are required (17). Initial and final moisture
content was 83% wet basis (w.b.) and 5.63% w.b.,
respectively.
2.3 Fruit extraction
Fruit homogenate of fresh and convection oven
processed blueberries was obtained by crushing
about 10 g of ‘Biloxi’ blueberries in a mortar for
about 1 min to minimize damage to the food
matrix and preserve as much of the fruit’s skin
as the highest concentration of antioxidants and
4Journal Vitae | https://revistas.udea.edu.co/index.php/vitae Volume 29 | Number 03 | Article 348980Santiago Caicedo Narváez, María Hernández Carrión
phenols in blueberries is found in the skin (1).
A homogeneous mixture was achieved. Fruit
extract used for antioxidant activity, total phenolic
content, total anthocyanins, and total flavonoids
determinations were obtained by the sequential
extraction procedure described by Giovanelli with
some modifications (21): 2.5 g of homogenate
were weighed and added with 3.75 mL of industrial
ethanol [80% v/v]. The mixture was stirred with
a magnetic agitator (Barnstead, Thermo Fisher
Scientific®
, Cimarec top stirring hot plate; USA)
for 1 h in the dark at 150 rpm and centrifuged
(Thermo Fisher Scientific®
, IEC CL40R centrifuge;
USA) at 4,000 g for 10 min at 15 °C. The pellets
were extracted two more times using 3.75 mL and
2.5 mL of the extraction solvent for 15 min under
shaking in the dark and centrifuged in the above-
described conditions. Finally, the gathered extracts
were filtered (Munktell Filtrak® Grade 1003 General
Purpose Filter Papers. Particle Retention: 12 to 15
μm; Germany) by gravity filtration and made up to
25 mL with the extraction solvent. Extractions were
carried out in triplicate. Note that extracts used for
antioxidant activity, total phenolic content, total
anthocyanins, and total flavonoid determinations
were each made fresh on a different day.
2.4 Phytochemical quantification
Extracts were analyzed to determine antioxidant
activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH)
assay (22), total phenolic content with Folin-
Ciocalteu reagent (23), total anthocyanins by pH
differential method (24) and total flavonoids by
Aluminum Chloride method (25).
2.4.1 Determination of Antioxidant Activity
The antioxidant activity was determined as a free
radical using DPPH (Merck KGaA®
, CAS: 1898-66-
4; Germany). The free radical scavenging activity
of blueberry extract (0.1-0.5 mL of fruit extract, 0.1
g/mL) was evaluated at 517 nm according to the
literature protocol described by Wang and Gómez-
Hernández with slight modifications (26,27). Fruit
extract, dissolved with methanol [99%] to 1 mL, was
mixed with 2 mL of 0.2 mM DPPH in methanol, and
the absorbance was measured (PG instruments ®
T80+ UV-Vis Spectrophotometer; UK) after 30 min
incubation at 40 °C in the dark. The percentage of
free radical scavenging rate was expressed as the
percentage decrease in absorbance of the sample
compared with the absorbance of the control using
Equation 1.
Equation 1. Percentage of free radical scavenging
rate.
(%)Free radical scavenging rate = |(A control – A sample )| x100%
A control
A control is the absorbance of the control reaction
(1 mL of methanol [99%] and 2 mL of 0.2 mM DPPH).
A sample is the absorbance of the mixture with the
sample extract.
2.4.2 Determination of Total Phenolic Content
An adjusted method (23) with Folin-Ciocalteu
reagent was used to determine the total phenolic
content. The gallic acid standard solution had a
concentration of 5 g per liter, with 0.25 g of gallic
acid (Merck KGaA®
, CAS: 149-91-7; Germany) and
was added to 10 mL of industrial ethanol [96%]
followed by dilution to 50 mL. The total phenolic
content was measured as follows: In a 5 mL
volumetric flask, 50 μL of diluted extract (0.1 g/mL) or
standard solution of gallic acid were mixed with 3 mL
of deionized water, then 0.25 mL of Folin-Ciocalteu
reagent (PanReac AppliChem ITW Reagents ®
, code:
A5084; Germany) were added to the mixture and
stirred with a glass rod. After 5 min, 0.75 mL of
(7% w/v) Sodium carbonate (PanReac AppliChem
ITW Reagents ®
, CAS: 497-19-8; Germany) solution
were added. The solution was immediately filled
up to 5 mL with deionized water. After incubation
at 40 °C for 30 min in a thermostatic bath, the
absorbance of the solution was measured by the
spectrophotometer (PG instruments ® T80+ UV-Vis
Spectrophotometer; UK) at 765 nm. The results
were calculated according to the calibration curve
for gallic acid (y=0.0005x-0.004, y=absorbance at
765 nm, x=concentration of gallic acid in mg/L,
R 2
=0.9689) that ranged from 0.1-0.6 mg/mL. The
content of total phenolic content was expressed as
mg of gallic acid equivalents (GAE) per 100 g Fresh
Weight (FW) (28).
2.4.3 Determination of Total Anthocyanins
The total anthocyanin content of diluted fruit extract
was estimated by the pH differential method (29)
used by other authors previously (30,31,32,33). A
potassium chloride buffer (0.025 M, pH 1.0) was
prepared by mixing 0.1 g KCl (PanReac AppliChem
ITW Reagents ®
, CAS: 7447-40-7; Germany) and 50
mL of deionized water in a beaker with a glass rod.
pH (Mettler Toledo ®
, S47 SevenMulti dual meter pH/
conductivity; USA) was measured and adjusted to
1.0 with approximately 1 mL of HCl [18%]. To prepare
phenols in blueberries is found in the skin (1).
A homogeneous mixture was achieved. Fruit
extract used for antioxidant activity, total phenolic
content, total anthocyanins, and total flavonoids
determinations were obtained by the sequential
extraction procedure described by Giovanelli with
some modifications (21): 2.5 g of homogenate
were weighed and added with 3.75 mL of industrial
ethanol [80% v/v]. The mixture was stirred with
a magnetic agitator (Barnstead, Thermo Fisher
Scientific®
, Cimarec top stirring hot plate; USA)
for 1 h in the dark at 150 rpm and centrifuged
(Thermo Fisher Scientific®
, IEC CL40R centrifuge;
USA) at 4,000 g for 10 min at 15 °C. The pellets
were extracted two more times using 3.75 mL and
2.5 mL of the extraction solvent for 15 min under
shaking in the dark and centrifuged in the above-
described conditions. Finally, the gathered extracts
were filtered (Munktell Filtrak® Grade 1003 General
Purpose Filter Papers. Particle Retention: 12 to 15
μm; Germany) by gravity filtration and made up to
25 mL with the extraction solvent. Extractions were
carried out in triplicate. Note that extracts used for
antioxidant activity, total phenolic content, total
anthocyanins, and total flavonoid determinations
were each made fresh on a different day.
2.4 Phytochemical quantification
Extracts were analyzed to determine antioxidant
activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH)
assay (22), total phenolic content with Folin-
Ciocalteu reagent (23), total anthocyanins by pH
differential method (24) and total flavonoids by
Aluminum Chloride method (25).
2.4.1 Determination of Antioxidant Activity
The antioxidant activity was determined as a free
radical using DPPH (Merck KGaA®
, CAS: 1898-66-
4; Germany). The free radical scavenging activity
of blueberry extract (0.1-0.5 mL of fruit extract, 0.1
g/mL) was evaluated at 517 nm according to the
literature protocol described by Wang and Gómez-
Hernández with slight modifications (26,27). Fruit
extract, dissolved with methanol [99%] to 1 mL, was
mixed with 2 mL of 0.2 mM DPPH in methanol, and
the absorbance was measured (PG instruments ®
T80+ UV-Vis Spectrophotometer; UK) after 30 min
incubation at 40 °C in the dark. The percentage of
free radical scavenging rate was expressed as the
percentage decrease in absorbance of the sample
compared with the absorbance of the control using
Equation 1.
Equation 1. Percentage of free radical scavenging
rate.
(%)Free radical scavenging rate = |(A control – A sample )| x100%
A control
A control is the absorbance of the control reaction
(1 mL of methanol [99%] and 2 mL of 0.2 mM DPPH).
A sample is the absorbance of the mixture with the
sample extract.
2.4.2 Determination of Total Phenolic Content
An adjusted method (23) with Folin-Ciocalteu
reagent was used to determine the total phenolic
content. The gallic acid standard solution had a
concentration of 5 g per liter, with 0.25 g of gallic
acid (Merck KGaA®
, CAS: 149-91-7; Germany) and
was added to 10 mL of industrial ethanol [96%]
followed by dilution to 50 mL. The total phenolic
content was measured as follows: In a 5 mL
volumetric flask, 50 μL of diluted extract (0.1 g/mL) or
standard solution of gallic acid were mixed with 3 mL
of deionized water, then 0.25 mL of Folin-Ciocalteu
reagent (PanReac AppliChem ITW Reagents ®
, code:
A5084; Germany) were added to the mixture and
stirred with a glass rod. After 5 min, 0.75 mL of
(7% w/v) Sodium carbonate (PanReac AppliChem
ITW Reagents ®
, CAS: 497-19-8; Germany) solution
were added. The solution was immediately filled
up to 5 mL with deionized water. After incubation
at 40 °C for 30 min in a thermostatic bath, the
absorbance of the solution was measured by the
spectrophotometer (PG instruments ® T80+ UV-Vis
Spectrophotometer; UK) at 765 nm. The results
were calculated according to the calibration curve
for gallic acid (y=0.0005x-0.004, y=absorbance at
765 nm, x=concentration of gallic acid in mg/L,
R 2
=0.9689) that ranged from 0.1-0.6 mg/mL. The
content of total phenolic content was expressed as
mg of gallic acid equivalents (GAE) per 100 g Fresh
Weight (FW) (28).
2.4.3 Determination of Total Anthocyanins
The total anthocyanin content of diluted fruit extract
was estimated by the pH differential method (29)
used by other authors previously (30,31,32,33). A
potassium chloride buffer (0.025 M, pH 1.0) was
prepared by mixing 0.1 g KCl (PanReac AppliChem
ITW Reagents ®
, CAS: 7447-40-7; Germany) and 50
mL of deionized water in a beaker with a glass rod.
pH (Mettler Toledo ®
, S47 SevenMulti dual meter pH/
conductivity; USA) was measured and adjusted to
1.0 with approximately 1 mL of HCl [18%]. To prepare
5Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 29 | Number 03 | Article 348980
Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries
the sodium acetate buffer (0.4 M, pH 4.5), 2.72 g
Sodium Acetate 3-hydrate (PanReac AppliChem
ITW Reagents ®
, CAS: 6131-90-4; Germany) and 50
mL of deionized water were mixed in a beaker with a
glass rod. The pH was measured and adjusted to 4.5
with approximately 3.1 mL of HCl [18%]. Fruit extract
was diluted with potassium chloride buffer, pH 1.0
until the absorbance of the sample at 510 nm was
within the linear range of the spectrophotometer
(PG instruments ® T80+ UV-Vis Spectrophotometer;
UK) to determine the appropriate dilution factor
for the sample. The dilution factor was obtained by
dividing the final volume of the sample by the initial
volume. The dilution factor was 10. Deionized water
was used to zero the spectrophotometer at 510 nm
and 700 nm. The extract dilutions were prepared
twice: once with potassium chloride buffer (pH 1.0)
and then with sodium acetate buffer (pH 4.5). The
dilutions were allowed to equilibrate for 15 min
before their absorbances were measured in the
spectrophotometer. Absorbance (A) was measured
at 510 nm and 700 nm in both buffers respectively.
Samples were evaluated in triplicate. The following
Equation 2 and Equation 3 were applied to estimate
the total anthocyanin content:
Equation 2. Absorbance of the diluted sample.
A = (A510 –A700 )pH1.0 –(A510 –A700 )pH4.5
Equation 3. Anthocyanin concentration.
TAC(mg/L) = (A * MW * DF * 1000)
(ε * 1)
Where DF is the dilution factor, MW is the molecular
weight of cyanidin-3-O-glucoside (Cy3G) (MW = 449.2
g/mol), and ε its molar absorptivity ( ). Total
anthocyanin content was expressed as mg Cy3G per
100 g of FW (34,35,36,37).
2.4.4 Determination of Total Flavonoids
The total amount of flavonoids were measured
using the aluminum chloride () method at 510 nm
as reported previously by Dragović-Uzelac (23) with
minor modifications. 1 mL of the sample (0.1 g/mL)
or standard solution was added to a 10 mL volumetric
flask. The extract was mixed with 4 mL of deionized
water and 0.3 mL of (5% w/v) sodium nitrate (PanReac
AppliChem ITW Reagents ® , CAS: 7631-99-4;
Germany) solution. After 5 min, 0.3 mL of (10% w/v)
Aluminum chloride 6-hydrate (PanReac AppliChem
ITW Reagents ®
, CAS: 7784-13-6; Germany) solution
was added. After another 6 min, 2 mL of 1 M sodium
hydroxide (Merck KGaA®
, CAS: 1310-73-2; Germany)
solution was added. The volume was filled up to 10
mL with deionized water. The mixture was allowed
to stand at room temperature for 60 min in the
dark. Then the absorbance was measured (PG
instruments ® T80+ UV-Vis Spectrophotometer; UK)
against deionized water blank at 510 nm wavelength.
The calibration curve ranged from 35-100 μg/mL
(27,26) (y=0.0012x-0.0339, y=absorbance at 510 nm,
x=concentration of quercetin in μg/mL, R2
=0.9973).
The standard solution had a concentration of 1 mg
per mL, with 0.1 g of quercetin dihydrate (quercetin
dihydrate [97%]: Alfa Aesar ® , CAS: 6151-25-3;
USA) being added to 100 mL of deionized water.
Total flavonoids were expressed in mg Quercetin
Equivalent (QE) per 100 g FW (19,37,38).
3. RESULTS
3.1 Dehydration Process
Processing ‘Biloxi’ blueberries through the forced
convection oven (54 h, 50 °C) yielded an efficiency
of 94.4%. Initial and final moisture content was 83%
w.b. and 5.63% w.b., respectively. Figure 1 shows the
fresh product on the left and blueberries after the
dehydration process on the right.
Figure 1. Fresh blueberries (left), dried blueberries by forced air convection process (right).
Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries
the sodium acetate buffer (0.4 M, pH 4.5), 2.72 g
Sodium Acetate 3-hydrate (PanReac AppliChem
ITW Reagents ®
, CAS: 6131-90-4; Germany) and 50
mL of deionized water were mixed in a beaker with a
glass rod. The pH was measured and adjusted to 4.5
with approximately 3.1 mL of HCl [18%]. Fruit extract
was diluted with potassium chloride buffer, pH 1.0
until the absorbance of the sample at 510 nm was
within the linear range of the spectrophotometer
(PG instruments ® T80+ UV-Vis Spectrophotometer;
UK) to determine the appropriate dilution factor
for the sample. The dilution factor was obtained by
dividing the final volume of the sample by the initial
volume. The dilution factor was 10. Deionized water
was used to zero the spectrophotometer at 510 nm
and 700 nm. The extract dilutions were prepared
twice: once with potassium chloride buffer (pH 1.0)
and then with sodium acetate buffer (pH 4.5). The
dilutions were allowed to equilibrate for 15 min
before their absorbances were measured in the
spectrophotometer. Absorbance (A) was measured
at 510 nm and 700 nm in both buffers respectively.
Samples were evaluated in triplicate. The following
Equation 2 and Equation 3 were applied to estimate
the total anthocyanin content:
Equation 2. Absorbance of the diluted sample.
A = (A510 –A700 )pH1.0 –(A510 –A700 )pH4.5
Equation 3. Anthocyanin concentration.
TAC(mg/L) = (A * MW * DF * 1000)
(ε * 1)
Where DF is the dilution factor, MW is the molecular
weight of cyanidin-3-O-glucoside (Cy3G) (MW = 449.2
g/mol), and ε its molar absorptivity ( ). Total
anthocyanin content was expressed as mg Cy3G per
100 g of FW (34,35,36,37).
2.4.4 Determination of Total Flavonoids
The total amount of flavonoids were measured
using the aluminum chloride () method at 510 nm
as reported previously by Dragović-Uzelac (23) with
minor modifications. 1 mL of the sample (0.1 g/mL)
or standard solution was added to a 10 mL volumetric
flask. The extract was mixed with 4 mL of deionized
water and 0.3 mL of (5% w/v) sodium nitrate (PanReac
AppliChem ITW Reagents ® , CAS: 7631-99-4;
Germany) solution. After 5 min, 0.3 mL of (10% w/v)
Aluminum chloride 6-hydrate (PanReac AppliChem
ITW Reagents ®
, CAS: 7784-13-6; Germany) solution
was added. After another 6 min, 2 mL of 1 M sodium
hydroxide (Merck KGaA®
, CAS: 1310-73-2; Germany)
solution was added. The volume was filled up to 10
mL with deionized water. The mixture was allowed
to stand at room temperature for 60 min in the
dark. Then the absorbance was measured (PG
instruments ® T80+ UV-Vis Spectrophotometer; UK)
against deionized water blank at 510 nm wavelength.
The calibration curve ranged from 35-100 μg/mL
(27,26) (y=0.0012x-0.0339, y=absorbance at 510 nm,
x=concentration of quercetin in μg/mL, R2
=0.9973).
The standard solution had a concentration of 1 mg
per mL, with 0.1 g of quercetin dihydrate (quercetin
dihydrate [97%]: Alfa Aesar ® , CAS: 6151-25-3;
USA) being added to 100 mL of deionized water.
Total flavonoids were expressed in mg Quercetin
Equivalent (QE) per 100 g FW (19,37,38).
3. RESULTS
3.1 Dehydration Process
Processing ‘Biloxi’ blueberries through the forced
convection oven (54 h, 50 °C) yielded an efficiency
of 94.4%. Initial and final moisture content was 83%
w.b. and 5.63% w.b., respectively. Figure 1 shows the
fresh product on the left and blueberries after the
dehydration process on the right.
Figure 1. Fresh blueberries (left), dried blueberries by forced air convection process (right).
6Journal Vitae | https://revistas.udea.edu.co/index.php/vitae Volume 29 | Number 03 | Article 348980Santiago Caicedo Narváez, María Hernández Carrión
3.2 Phytochemical quantification
Ta b l e 1 s u m ma r i ze s r e s ul t s o b t ai n e d by
experimentation of antioxidant activity, total
phenolic content, total anthocyanins, and total
flavonoids of fresh and dried ‘Biloxi’ blueberries.
Data reported by previous authors on highbush
blueberries are also shown.
Table 1. Antioxidant Activity, Total Phenolic Content, Total Anthocyanins, and Total Flavonoids of fresh and dried ‘Biloxi’ blueberries.
Other authors previously reported phytochemical content in highbush blueberries..
Fresh blueberries Dried blueberries Literature Units
Range Mean &
deviation Range Mean &
deviation Range References
Antioxidant activity 90.8-93.9 92.56±1.31 85.5-92.6 88.4±3.01 76-84.9 (34) Free radical scavenging %
Total phenolic content 275-645 425±164.77 261-308 287±21 170.9-434 (39) mgGAE/ 100gFW
Total anthocyanins 28.55-43.75 32.31±5.71 4.74-5.12 4.93±0.27 120-382 (9) mgCy3G/ 100gFW
Total flavonoids 159.92-335.75 229.27±50.53 30.24-30.96 30.66±0.38 30.44-87.55 (37) mgQE/ 100gFW
3.2.1 Determination of Antioxidant Activity
The free radical scavenging rate according to
Equation 1 for fresh blueberries ranged from 90.8-
93.9%. In the case of dried blueberries by the forced
convection processing, the free radical scavenging
rate was 85.5-92.6%, as shown in Table 1.
3.2.2 Determination of Total Phenolic Content
The total phenolic content for the extracts of fresh
blueberries ranged from 275 to 645 mg GAE/100 g
FW; the mean and deviation are 425±164.77 mg
GAE/100 g FW. The total phenolic content for
the extracts obtained with dried blueberries by
forced convection oven ranged from 261 to 308 mg
GAE/100 g FW. The mean and deviation were
287±21 mg GAE/100 g FW.
3.2.3 Determination of Total Anthocyanins
Total anthocyanins determined by the pH differential
method for the extracts obtained with dried
blueberries by forced convection oven ranged
from 4.74 to 5.12 mg Cy3G/100 g FW. The mean
and deviation were 4.93±0.27 mg Cy3G/100 g FW.
On the other hand, data for total anthocyanins for
fresh blueberries was 28.55 to 43.75 mg Cy3G/100 g
FW with a mean and deviation of 32.31±5.71 mg
Cy3G/100 g FW.
3.2.4 Determination of Total Flavonoids
The range for total flavonoid content for the
extracts obtained with dried blueberries by forced
convection oven was 30.24 to 30.96 mg QE/100 g
FW with a mean and deviation of 30.66±0.38 mg
QE/100 g FW. On the other side, the range obtained
for fresh blueberries was 159.92 to 335.75 mg
QE/100 g FW with a mean and deviation of
229.27±50.53 mg QE/100 g FW.
4. DISCUSSION
4.1 Dehydration Process
Forced air convection processing showed to be
limited by the long time it takes to dry one batch
of blueberries and the economic repercussion of 54
h of continuous heating and forced air circulation.
Dried products should have longer shelf life
due to the water content remotion (40). A visual
representation of the product obtained is shown
in Figure 1.
4.2 Phytochemical quantification
Besides genotype, the antioxidant capacity can
be affected by location, growing season, cultural
management, maturity, postharvest handling, and
storage (1). Due to this variability in antioxidant
capacity, results were presented as a range of
the corresponding phytochemical compounds in
Table 1. It must be noted that ‘Biloxi’ is a southern
highbush cultivar that was developed in Mississippi,
United States, in 1998. This cultivar is widely grown
in Mexico and Australia (1). However, few studies
of these regions that included ‘Biloxi’ cultivars
regarding phytochemical quantification were
found. Additionally, there were no found studies
of phytochemical quantification of blueberries in
3.2 Phytochemical quantification
Ta b l e 1 s u m ma r i ze s r e s ul t s o b t ai n e d by
experimentation of antioxidant activity, total
phenolic content, total anthocyanins, and total
flavonoids of fresh and dried ‘Biloxi’ blueberries.
Data reported by previous authors on highbush
blueberries are also shown.
Table 1. Antioxidant Activity, Total Phenolic Content, Total Anthocyanins, and Total Flavonoids of fresh and dried ‘Biloxi’ blueberries.
Other authors previously reported phytochemical content in highbush blueberries..
Fresh blueberries Dried blueberries Literature Units
Range Mean &
deviation Range Mean &
deviation Range References
Antioxidant activity 90.8-93.9 92.56±1.31 85.5-92.6 88.4±3.01 76-84.9 (34) Free radical scavenging %
Total phenolic content 275-645 425±164.77 261-308 287±21 170.9-434 (39) mgGAE/ 100gFW
Total anthocyanins 28.55-43.75 32.31±5.71 4.74-5.12 4.93±0.27 120-382 (9) mgCy3G/ 100gFW
Total flavonoids 159.92-335.75 229.27±50.53 30.24-30.96 30.66±0.38 30.44-87.55 (37) mgQE/ 100gFW
3.2.1 Determination of Antioxidant Activity
The free radical scavenging rate according to
Equation 1 for fresh blueberries ranged from 90.8-
93.9%. In the case of dried blueberries by the forced
convection processing, the free radical scavenging
rate was 85.5-92.6%, as shown in Table 1.
3.2.2 Determination of Total Phenolic Content
The total phenolic content for the extracts of fresh
blueberries ranged from 275 to 645 mg GAE/100 g
FW; the mean and deviation are 425±164.77 mg
GAE/100 g FW. The total phenolic content for
the extracts obtained with dried blueberries by
forced convection oven ranged from 261 to 308 mg
GAE/100 g FW. The mean and deviation were
287±21 mg GAE/100 g FW.
3.2.3 Determination of Total Anthocyanins
Total anthocyanins determined by the pH differential
method for the extracts obtained with dried
blueberries by forced convection oven ranged
from 4.74 to 5.12 mg Cy3G/100 g FW. The mean
and deviation were 4.93±0.27 mg Cy3G/100 g FW.
On the other hand, data for total anthocyanins for
fresh blueberries was 28.55 to 43.75 mg Cy3G/100 g
FW with a mean and deviation of 32.31±5.71 mg
Cy3G/100 g FW.
3.2.4 Determination of Total Flavonoids
The range for total flavonoid content for the
extracts obtained with dried blueberries by forced
convection oven was 30.24 to 30.96 mg QE/100 g
FW with a mean and deviation of 30.66±0.38 mg
QE/100 g FW. On the other side, the range obtained
for fresh blueberries was 159.92 to 335.75 mg
QE/100 g FW with a mean and deviation of
229.27±50.53 mg QE/100 g FW.
4. DISCUSSION
4.1 Dehydration Process
Forced air convection processing showed to be
limited by the long time it takes to dry one batch
of blueberries and the economic repercussion of 54
h of continuous heating and forced air circulation.
Dried products should have longer shelf life
due to the water content remotion (40). A visual
representation of the product obtained is shown
in Figure 1.
4.2 Phytochemical quantification
Besides genotype, the antioxidant capacity can
be affected by location, growing season, cultural
management, maturity, postharvest handling, and
storage (1). Due to this variability in antioxidant
capacity, results were presented as a range of
the corresponding phytochemical compounds in
Table 1. It must be noted that ‘Biloxi’ is a southern
highbush cultivar that was developed in Mississippi,
United States, in 1998. This cultivar is widely grown
in Mexico and Australia (1). However, few studies
of these regions that included ‘Biloxi’ cultivars
regarding phytochemical quantification were
found. Additionally, there were no found studies
of phytochemical quantification of blueberries in
7Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 29 | Number 03 | Article 348980
Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries
Colombia. The present study should be considered
a preliminary study on this matter, and new studies
that support the evidence provided in this article
are necessary.
4.2.1 Determination of Antioxidant Activity
Antioxidant activity results for blueberries processed
through a forced convection oven were lower than
those obtained for fresh blueberries but of the same
order of magnitude (Table 1); which indicates that
forced convection drying could be an alternative
to prolong the shelf life of the product without
affecting its antioxidant activity. Results obtained
were according to those obtained previously in
several studies, in fresh blueberries from highbush
cultivars (76-84.9%), fresh raspberries (86.8-91.8%),
and strawberries (80.9%) (34).
4.2.2 Determination of Total Phenolic Content
The range obtained for fresh blueberries was within
the reported data in the literature (170.9-434 mg
GAE/100 g FW) in thirty-nine blueberries cultivars
(39). It is shown that the total phenolic content
in blueberries dried by forced convection oven
processing was lower than the content reported for
extracts obtained by processing fresh blueberries.
However, it was higher (Table 1) than those reported
by other authors for fresh highbush blueberries
cultivars (39), blackberries, red raspberries, and
strawberries (31). Therefore, forced convection drying
could be an option to prolong the product’s shelf life
while preserving a high total phenolic content.
Results show that the deviation of results was lower
in the dried product than in the fresh one. This may
be attributed to the fact that the ratio of skin to
the product’s total weight rises when the water is
removed. The above leads to a higher probability
of all samples having skin pieces, which have the
highest concentration of antioxidants and phenols
in blueberries with more than double phenols than
those of the seeds (1), affecting the results. Within
a batch of blueberries, some may be slightly more
mature than others, affecting the phenolic content
(11) and interfering with variability in results.
4.2.3 Determination of Total Anthocyanins
Results show that the total anthocyanin content
reported in this study for fresh and dried blueberries
were lower than those found for highbush blueberry,
blackberry, black raspberry, red raspberry, and
strawberry cultivars by other authors (8,31). The
variation found among the results of total anthocyanins
could be related to many factors such as genotype,
growing season, maturity, postharvest handling, and
storage. Phytochemical content is known to change
with the maturity of the fruit, and as the berry ripens,
anthocyanin content increases (35). The difference
in the maturity state of the different blueberries
evaluated in this study could explain the variability
of the results obtained as well as the difference with
those reported in the literature.
4.2.4 Determination of Total Flavonoids
The results of the total flavonoid content of fresh
blueberries showed higher values compared to
the results previously reported by other authors
(Table 1), where a range between 30.44 and 87.55
mg QE/100 g FW was obtained when studying
thirty varieties of highbush blueberries cultivars
(37). Fresh and dried blueberries studies produced
ranges of total flavonoids that are within the range
reported previously by other authors (19,37,38,41) in
highbush blueberries cultivars but higher than those
reported for strawberries (14.31±0.13 μg QE/g),
blackberries (30.12±0.13 μg QE/g) and raspberries
(22.98 ± 0.07 μg QE/g) (19). Considering the total
flavonoid content obtained for dried blueberries,
forced convection drying could be an alternative to
prolong the shelf life of the product while preserving
its total flavonoids content and for consumers that
are not able to purchase the fresh product
5. CONCLUSIONS
Fresh ‘Biloxi’ blueberries yielded similar overall
concentrations of phenolic content, total anthocyanin
content, and total flavonoid content, compared to a
wide variety of cultivars grown around the globe. This
may suggest that the methods used in this study are
trustworthy in measuring the phytochemical content
of blueberries. Dried blueberries had concentrations
of evaluated bioactive compounds of interest to
consumers. Reducing the fruit’s water content can
extend the product’s shelf life, so this processing
should be recommended for consumers who cannot
buy fresh fruit. Although the impact of processing
blueberries through forced convection technology
needs to be analyzed by further studies, the
present article should be considered a preliminary
study on this matter. There is a lack of studies on
the phytochemical quantification of blueberries in
Colombia. New studies on blueberry dehydration
that support the evidence provided in this article
are necessary, especially regarding antioxidant
Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries
Colombia. The present study should be considered
a preliminary study on this matter, and new studies
that support the evidence provided in this article
are necessary.
4.2.1 Determination of Antioxidant Activity
Antioxidant activity results for blueberries processed
through a forced convection oven were lower than
those obtained for fresh blueberries but of the same
order of magnitude (Table 1); which indicates that
forced convection drying could be an alternative
to prolong the shelf life of the product without
affecting its antioxidant activity. Results obtained
were according to those obtained previously in
several studies, in fresh blueberries from highbush
cultivars (76-84.9%), fresh raspberries (86.8-91.8%),
and strawberries (80.9%) (34).
4.2.2 Determination of Total Phenolic Content
The range obtained for fresh blueberries was within
the reported data in the literature (170.9-434 mg
GAE/100 g FW) in thirty-nine blueberries cultivars
(39). It is shown that the total phenolic content
in blueberries dried by forced convection oven
processing was lower than the content reported for
extracts obtained by processing fresh blueberries.
However, it was higher (Table 1) than those reported
by other authors for fresh highbush blueberries
cultivars (39), blackberries, red raspberries, and
strawberries (31). Therefore, forced convection drying
could be an option to prolong the product’s shelf life
while preserving a high total phenolic content.
Results show that the deviation of results was lower
in the dried product than in the fresh one. This may
be attributed to the fact that the ratio of skin to
the product’s total weight rises when the water is
removed. The above leads to a higher probability
of all samples having skin pieces, which have the
highest concentration of antioxidants and phenols
in blueberries with more than double phenols than
those of the seeds (1), affecting the results. Within
a batch of blueberries, some may be slightly more
mature than others, affecting the phenolic content
(11) and interfering with variability in results.
4.2.3 Determination of Total Anthocyanins
Results show that the total anthocyanin content
reported in this study for fresh and dried blueberries
were lower than those found for highbush blueberry,
blackberry, black raspberry, red raspberry, and
strawberry cultivars by other authors (8,31). The
variation found among the results of total anthocyanins
could be related to many factors such as genotype,
growing season, maturity, postharvest handling, and
storage. Phytochemical content is known to change
with the maturity of the fruit, and as the berry ripens,
anthocyanin content increases (35). The difference
in the maturity state of the different blueberries
evaluated in this study could explain the variability
of the results obtained as well as the difference with
those reported in the literature.
4.2.4 Determination of Total Flavonoids
The results of the total flavonoid content of fresh
blueberries showed higher values compared to
the results previously reported by other authors
(Table 1), where a range between 30.44 and 87.55
mg QE/100 g FW was obtained when studying
thirty varieties of highbush blueberries cultivars
(37). Fresh and dried blueberries studies produced
ranges of total flavonoids that are within the range
reported previously by other authors (19,37,38,41) in
highbush blueberries cultivars but higher than those
reported for strawberries (14.31±0.13 μg QE/g),
blackberries (30.12±0.13 μg QE/g) and raspberries
(22.98 ± 0.07 μg QE/g) (19). Considering the total
flavonoid content obtained for dried blueberries,
forced convection drying could be an alternative to
prolong the shelf life of the product while preserving
its total flavonoids content and for consumers that
are not able to purchase the fresh product
5. CONCLUSIONS
Fresh ‘Biloxi’ blueberries yielded similar overall
concentrations of phenolic content, total anthocyanin
content, and total flavonoid content, compared to a
wide variety of cultivars grown around the globe. This
may suggest that the methods used in this study are
trustworthy in measuring the phytochemical content
of blueberries. Dried blueberries had concentrations
of evaluated bioactive compounds of interest to
consumers. Reducing the fruit’s water content can
extend the product’s shelf life, so this processing
should be recommended for consumers who cannot
buy fresh fruit. Although the impact of processing
blueberries through forced convection technology
needs to be analyzed by further studies, the
present article should be considered a preliminary
study on this matter. There is a lack of studies on
the phytochemical quantification of blueberries in
Colombia. New studies on blueberry dehydration
that support the evidence provided in this article
are necessary, especially regarding antioxidant
8Journal Vitae | https://revistas.udea.edu.co/index.php/vitae Volume 29 | Number 03 | Article 348980Santiago Caicedo Narváez, María Hernández Carrión
activity and total anthocyanin content. Variability in
the data obtained and results observed in literature
may be attributed to factors such as genotype,
growing season, maturity, postharvest handling,
and storage. Additionally, the concentration of
phytochemical compounds in blueberries varies in
the skin, pulp and seeds. For this reason, studies
that evaluate each part of the fruit on its own may
allow a clearer perspective on the matter. This
study provides further evidence that supports the
functional potential of blueberries, especially in the
nutra-pharmaceutical industry, where it is known as
the “super fruit” due to its prevention and treatment
of neurodegenerative and cardiovascular diseases,
diabetes, and cancer, among others.
Conflicts of interest: The authors declare no
conflict of interest.
Authors’ contributions: Santiago Caicedo Narváez:
Investigation; Experimentation, Writing- review &
editing original draft. María Hernández Carrión:
Project administration; Resources, Supervision,
Writing- review & editing.
REFERENCES
1. Retamales JB, Hancock JF. Blueberries, Wallingford, UK: CAB
International; 2012.
2. Hancock JF. Highbush blueberry breeders. HortScience. 2006;
41: 20-21. DOI: https://doi.org/10.21273/HORTSCI.41.1.20
3. Borlando VP. Comportamiento de las principales variedades de
arándanos plantadas en Chile. Revista Fruticola. 2012; 3: 8-13.
4. Hancock JF, Luby JJ, Beaudry R. Fruits of the Ericaceae. In: Trugo
L, Fingas P, Caballero B, editors. Encyclopedia of food science,
food technology and nutrition. London, UK: Academic Press;
2003. 2762-2768 p.
5. Maas JL, Galletta GJ, Stoner GD. Ellagic acid, an anticarcinogen
in fruits, especially in strawberries: a review. Hort Science. 1991;
26: 10-14. DOI: https://doi.org/10.21273/HORTSCI.26.1.10
6. Agronegocios, Cultivos de arándanos azules en Colombia se han
triplicado en dos años. https://www.agronegocios.co/agricultura/
cultivos-de-arandanos-azules-en-colombia-se-han-triplicado-en-
dos-anos-2905108 2019 (accessed March 2021).
7. Ehlenfeldt MK, Prior RL. Oxygen radical absorbance capacity
(ORAC) and phenolic and anthocyanin concentrations in fruit
and leaf tissues of highbush blueberry. Journal of Agricultural
and Food Chemistry. 2001; 49: 2222-2227. DOI: https://doi.
org/10.1021/jf0013656
8. Connor AM, Luby JJ, Tong CBS. Variability in antioxidant activity
in blueberry and correlations among different antioxidant assays.
Journal of the American Society for Horticultural Science. 2002;
12(7): 238-244. DOI: https://doi.org/10.21273/JASHS.127.2.238
9. Connor AM, Luby JJ, Finn CE, Hancock JF. Genotypic and
environmental variation in antioxidant activity, total phenolics
and anthocyanin content among blueberry cultivars. Journal of
the American Society for Horticultural Science. 2002; 127: 89-97.
DOI: https://doi.org/10.21273/JASHS.127.1.89
10. Ballington JR, Kirkman WB, Ballinger WE, Maness EP. Anthocyanin,
aglycone and aglycone-sugar content in the fruits of temperate
North American species of four sections in Vaccinium. Journal of
the American Society for Horticultural Science. 1988; 113: 746-749.
DOI: https://doi.org/10.21273/JASHS.113.5.746
11. Kalt W, Lawand C, Ryan DAJ, McDonald L, Donner J, Forney CF.
Oxygen radical absorbing capacity, anthocyanin and phenolic
content of highbush blueberries (Vaccinium corymbosum L.)
during ripening and storage. Journal of the American Society
for Horticultural Science. 2003; 128: 917-923. DOI: https://doi.
org/10.21273/JASHS.128.6.0917
12. Howard LR, Clark JR, Brownmiller C. Antioxidant capacity and
phenolic content in blueberries as affected by genotype and
growing season. Journal of the Science of Food and Agriculture.
2003; 83: 1238-1247. DOI: https://doi.org/10.1002/jsfa.1532
13. You O, Wang B, Chen F, Huang Z, Wang X, Luo PG. Comparison
of anthocyanins and phenolics in organically and conventionally
grown blueberries in selected cultivars. Food Chemistry. 2011; 125:
201-208. DOI: https://doi.org/10.1016/j.foodchem.2010.08.063
14. Sinelli N, Spinardi A, Di Egidio V, Mignani I, Casiraghi E. Evaluation
of quality and nutraceutical content of blueberries (Vaccinium
cor ymbosum L.) by near and midinfrared spec troscopy.
Postharvest Biology and Technology. 2008; 50: 31-36. DOI:
https://doi.org/10.1016/j.postharvbio.2008.03.013
15. Stevenson D, Scalzo J. Anthocyanin composition and content of
blueberries from around the world. Journal Berry Research. 2012;
2: 179-189. DOI: https://doi.org/10.3233/JBR-2012-038
16. Virginia B, Hardman AM, Byrd SH. Qualitative Evaluation
of Drivers of Eating Decisions among SNAP Participants in
Mississippi. Journal of Nutrition Education and Behavior. 2020;
52(8). DOI: https://doi.org/10.1016/j.jneb.2020.04.006
17. Moussaoui H, Bahammou Y, Tagnamas Z, Kouhila M, Lamharrar
A, Idlimam A. Application of solar drying on the apple peels
using an indirect hybrid solar-electrical forced convection
dryer. Renewable Energy. 2021; 168: 131-140. DOI: https://doi.
org/10.1016/j.renene.2020.12.046
18. Passport, Processed fruit and vegetables in Colombia, Market
sizes. [Online] 2021 (accessed March 2021).
19. Subbiah V, Zhong B, Nawaz M, Barrow C, Dunshea F, Suleria H.
Screening of Phenolic Compounds in Australian Grown Berries
by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant
Potential. Antioxidants. 2020; 10. DOI: https://doi.org/10.3390/
antiox10010026
20. Hames B, Ruiz R, Scarlata C, Sluiter A, Sluiter J, Templeton D.
Preparation of Samples for Compositional Analysis: Laboratory
Analytical Procedure (LAP). [Technical Report]. 2008; 12.
21. Giovanelli G, Buratt S. Comparison of polyphenolic composition
and antioxidant activity of wild Italian blueberries and some
cultivated varieties. Food Chemistry. 2009; 112(4): 903-908. DOI:
https://doi.org/10.1016/j.foodchem.2008.06.066
22. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical
method to evaluate antioxidant ac tivity. Lebensmittel –
Wissenschaft und Technologie. 1995; 28(1): 25-30. DOI: https://
doi.org/10.1016/S0023-6438(95)80008-5
23. Dragović-Uzelac V, Savić Z, Brala A, Levaj B, Bursać Kovačević
D, Bi. Evaluation of phenolic content and antioxidant capacity
of blueberry cultivars (Vaccinium corymbosum L.) grown in the
Northwest Croatia. Food Technology and Biotechnology. 2010;
48(2): 214-221.
24. Cheng GW, Breen PJ. Activity of phenylalanine ammonialyase
(PAL) and concentrations of anthocyanins and phenolics in
developing strawberry fruit. Journal of the American Society
for Horticultural Science. 1991; 116: 865-869. DOI: https://doi.
org/10.21273/JASHS.116.5.865
activity and total anthocyanin content. Variability in
the data obtained and results observed in literature
may be attributed to factors such as genotype,
growing season, maturity, postharvest handling,
and storage. Additionally, the concentration of
phytochemical compounds in blueberries varies in
the skin, pulp and seeds. For this reason, studies
that evaluate each part of the fruit on its own may
allow a clearer perspective on the matter. This
study provides further evidence that supports the
functional potential of blueberries, especially in the
nutra-pharmaceutical industry, where it is known as
the “super fruit” due to its prevention and treatment
of neurodegenerative and cardiovascular diseases,
diabetes, and cancer, among others.
Conflicts of interest: The authors declare no
conflict of interest.
Authors’ contributions: Santiago Caicedo Narváez:
Investigation; Experimentation, Writing- review &
editing original draft. María Hernández Carrión:
Project administration; Resources, Supervision,
Writing- review & editing.
REFERENCES
1. Retamales JB, Hancock JF. Blueberries, Wallingford, UK: CAB
International; 2012.
2. Hancock JF. Highbush blueberry breeders. HortScience. 2006;
41: 20-21. DOI: https://doi.org/10.21273/HORTSCI.41.1.20
3. Borlando VP. Comportamiento de las principales variedades de
arándanos plantadas en Chile. Revista Fruticola. 2012; 3: 8-13.
4. Hancock JF, Luby JJ, Beaudry R. Fruits of the Ericaceae. In: Trugo
L, Fingas P, Caballero B, editors. Encyclopedia of food science,
food technology and nutrition. London, UK: Academic Press;
2003. 2762-2768 p.
5. Maas JL, Galletta GJ, Stoner GD. Ellagic acid, an anticarcinogen
in fruits, especially in strawberries: a review. Hort Science. 1991;
26: 10-14. DOI: https://doi.org/10.21273/HORTSCI.26.1.10
6. Agronegocios, Cultivos de arándanos azules en Colombia se han
triplicado en dos años. https://www.agronegocios.co/agricultura/
cultivos-de-arandanos-azules-en-colombia-se-han-triplicado-en-
dos-anos-2905108 2019 (accessed March 2021).
7. Ehlenfeldt MK, Prior RL. Oxygen radical absorbance capacity
(ORAC) and phenolic and anthocyanin concentrations in fruit
and leaf tissues of highbush blueberry. Journal of Agricultural
and Food Chemistry. 2001; 49: 2222-2227. DOI: https://doi.
org/10.1021/jf0013656
8. Connor AM, Luby JJ, Tong CBS. Variability in antioxidant activity
in blueberry and correlations among different antioxidant assays.
Journal of the American Society for Horticultural Science. 2002;
12(7): 238-244. DOI: https://doi.org/10.21273/JASHS.127.2.238
9. Connor AM, Luby JJ, Finn CE, Hancock JF. Genotypic and
environmental variation in antioxidant activity, total phenolics
and anthocyanin content among blueberry cultivars. Journal of
the American Society for Horticultural Science. 2002; 127: 89-97.
DOI: https://doi.org/10.21273/JASHS.127.1.89
10. Ballington JR, Kirkman WB, Ballinger WE, Maness EP. Anthocyanin,
aglycone and aglycone-sugar content in the fruits of temperate
North American species of four sections in Vaccinium. Journal of
the American Society for Horticultural Science. 1988; 113: 746-749.
DOI: https://doi.org/10.21273/JASHS.113.5.746
11. Kalt W, Lawand C, Ryan DAJ, McDonald L, Donner J, Forney CF.
Oxygen radical absorbing capacity, anthocyanin and phenolic
content of highbush blueberries (Vaccinium corymbosum L.)
during ripening and storage. Journal of the American Society
for Horticultural Science. 2003; 128: 917-923. DOI: https://doi.
org/10.21273/JASHS.128.6.0917
12. Howard LR, Clark JR, Brownmiller C. Antioxidant capacity and
phenolic content in blueberries as affected by genotype and
growing season. Journal of the Science of Food and Agriculture.
2003; 83: 1238-1247. DOI: https://doi.org/10.1002/jsfa.1532
13. You O, Wang B, Chen F, Huang Z, Wang X, Luo PG. Comparison
of anthocyanins and phenolics in organically and conventionally
grown blueberries in selected cultivars. Food Chemistry. 2011; 125:
201-208. DOI: https://doi.org/10.1016/j.foodchem.2010.08.063
14. Sinelli N, Spinardi A, Di Egidio V, Mignani I, Casiraghi E. Evaluation
of quality and nutraceutical content of blueberries (Vaccinium
cor ymbosum L.) by near and midinfrared spec troscopy.
Postharvest Biology and Technology. 2008; 50: 31-36. DOI:
https://doi.org/10.1016/j.postharvbio.2008.03.013
15. Stevenson D, Scalzo J. Anthocyanin composition and content of
blueberries from around the world. Journal Berry Research. 2012;
2: 179-189. DOI: https://doi.org/10.3233/JBR-2012-038
16. Virginia B, Hardman AM, Byrd SH. Qualitative Evaluation
of Drivers of Eating Decisions among SNAP Participants in
Mississippi. Journal of Nutrition Education and Behavior. 2020;
52(8). DOI: https://doi.org/10.1016/j.jneb.2020.04.006
17. Moussaoui H, Bahammou Y, Tagnamas Z, Kouhila M, Lamharrar
A, Idlimam A. Application of solar drying on the apple peels
using an indirect hybrid solar-electrical forced convection
dryer. Renewable Energy. 2021; 168: 131-140. DOI: https://doi.
org/10.1016/j.renene.2020.12.046
18. Passport, Processed fruit and vegetables in Colombia, Market
sizes. [Online] 2021 (accessed March 2021).
19. Subbiah V, Zhong B, Nawaz M, Barrow C, Dunshea F, Suleria H.
Screening of Phenolic Compounds in Australian Grown Berries
by LC-ESI-QTOF-MS/MS and Determination of Their Antioxidant
Potential. Antioxidants. 2020; 10. DOI: https://doi.org/10.3390/
antiox10010026
20. Hames B, Ruiz R, Scarlata C, Sluiter A, Sluiter J, Templeton D.
Preparation of Samples for Compositional Analysis: Laboratory
Analytical Procedure (LAP). [Technical Report]. 2008; 12.
21. Giovanelli G, Buratt S. Comparison of polyphenolic composition
and antioxidant activity of wild Italian blueberries and some
cultivated varieties. Food Chemistry. 2009; 112(4): 903-908. DOI:
https://doi.org/10.1016/j.foodchem.2008.06.066
22. Brand-Williams W, Cuvelier ME, Berset C. Use of a free radical
method to evaluate antioxidant ac tivity. Lebensmittel –
Wissenschaft und Technologie. 1995; 28(1): 25-30. DOI: https://
doi.org/10.1016/S0023-6438(95)80008-5
23. Dragović-Uzelac V, Savić Z, Brala A, Levaj B, Bursać Kovačević
D, Bi. Evaluation of phenolic content and antioxidant capacity
of blueberry cultivars (Vaccinium corymbosum L.) grown in the
Northwest Croatia. Food Technology and Biotechnology. 2010;
48(2): 214-221.
24. Cheng GW, Breen PJ. Activity of phenylalanine ammonialyase
(PAL) and concentrations of anthocyanins and phenolics in
developing strawberry fruit. Journal of the American Society
for Horticultural Science. 1991; 116: 865-869. DOI: https://doi.
org/10.21273/JASHS.116.5.865
9Journal Vitae | https://revistas.udea.edu.co/index.php/vitaeVolume 29 | Number 03 | Article 348980
Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries
25. Lamaison JL, Carnat A. Teneurs en principaux flavonoïdes des
fleurs et des feuilles de Crataegus monogyna Jacq. et de Crataegus
laevigata(Poiret) DC. En fonction de la période de végétation.
Plantes Médicinales et Phytothérapie. 1991; 25(1): 12-16.
26. Wang , Li X, Zhou B, Li H, Zeng J, Gao. Anti-diabetic activity in
type 2 diabetic mice and α-glucosidase inhibitory, antioxidant
and anti-inflammatory potential of chemically profiled pear peel
and pulp extracts (Pyrus spp.). Journal of Functional Foods. 2015;
13: 276-288. DOI: https://doi.org/10.1016/j.jff.2014.12.049
27. Gómez-Hernández JM, Pinzón-Ramírez JL. Methods for the
extraction and characterization of bioactive compounds in orange
fruit waste. [Grade Work]. [Bogotá, Colombia] Office of Graduate
Studies of Universidad de los Andes: 2020.
28. Celik F, Bozhuyuk MR, Ercisli S. Physicochemical and bioactive
characteristics of wild grown bilberry (Vaccinium myrtillus L.)
genotypes from north-eastern Turkey. Notulae Botanicae Horti
Agrobotanici Cluj-Napoca. 2018; 46(1): 128-133. DOI: https://doi.
org/10.15835/nbha46110842
29. Giusti MM, Wrolstad RE. Anthocyanins. Characterization and
measurement of anthocyanins by UV–visible spectroscopy.
In Current protocols in food analytical chemistry. New York:
John Wiley & Sons; 2001. p. unit F1.2.1–13. DOI: https://doi.
org/10.1002/0471142913.faf0102s00
30. Prior , Cao G, Martin A, Sofic E, McEwen J, O’Brien C, et
al. Antioxidant capacity as influenced by total phenolic and
anthocyanin content, maturity, and variety of vaccinium species.
Journal of Agricultural and Food Chemistry. 1998; 46: 2686-2693.
DOI: https://doi.org/10.1021/jf980145d
31. Wang S, Lin H. Antioxidant activity in fruits and leaves of blackberry,
raspberry, and strawberry varies with cultivar and developmental
stage. Journal of Agricultural and Food Chemistry. 2000; 48: 140-
146. DOI: https://doi.org/10.1021/jf9908345
32. Wang S, Stretch A. Antioxidant capacity in cranberry is influenced
by cultivar and storage temperature. Journal of Agricultural and
Food Chemistry. 2001; 49: 969-974. DOI: https://doi.org/10.1021/
jf001206m
33. Zheng W, Wang S. Oxygen radical absorbing capacity of
phenolics in blueberries, cranberries, chokeberries, and
lingonberries. Journal of Agricultural and Food Chemistry. 2003;
51: 2122-2127. DOI: https://doi.org/10.1021/jf020728u
34. Guerrero J, Ciampi L, Castilla A, Medel F, Schalchli H, Hormazabal
E, et al. Antioxidant Capacity, Anthocianins, and Total Phenols of
wild and cultivated berries in Chile. Chilean Journal of Agricultural
Research. 2010; 70: 537-544. DOI: https://doi.org/10.4067/S0718-
58392010000400002
35. Ribera AE, Reyes-Diaz M, Alberdi M, Zuñiga GE, Mora ML.
Antioxidant compounds in skin and pulp of fruits change among
genotypes and maturity stages in highbush blueberry (Vaccinium
corymbosum L.) grown in southern Chile. Journal of soil science
and plant nutrition. 2010; 10: 509 - 536. DOI: http://dx.doi.
org/10.4067/S0718-95162010000200010
36. Cerezo AB, Cătunescu GM, González MMP, Hornedo-Ortega R,
Pop CR, Rusu CC, et al. Anthocyanins in Blueberries Grown in Hot
Climate Exert Strong Antioxidant Activity and May Be Effective
against Urinary Tract Bacteria. Antioxidants. 2020; 9: 478. DOI:
https://doi.org/10.3390/antiox9060478
37. Okan OT, Deniz I, Yayli N, Şat GI, Öz M, Hatipoglu Serdar G.
Antioxidant activity, sugar content and phenolic profiling of
blueberry cultivars: a comprehensive comparison. Notulae
Botanicae Horti Agrobotanici Cluj-Napoca. 2018; 46(2): 639-652.
DOI: https://doi.org/10.15835/nbha46211120
38. Bunea A, Rugină D, Pintea A, Diaconeasa Z, Bunea CI, Socaciu
C. Comparative Polyphenolic Content and Antioxidant Activities
of Some Wild and Cultivated Blueberries from Romania. Notulae
Botanicae Horti Agrobotanici Cluj-Napoca. 2011; 39: 70-76. DOI:
https://doi.org/10.15835/nbha3926265
39. Kim JG, Kim HL, Kim SJ, Park KS. Fruit quality, anthocyanin and
total phenolic contents, and antioxidant activities of 45 blueberry
cultivars grown in Suwon, Korea. Journal of Zhejiang University-
Science B (Biomedicine and Biotechnology). 2013; 14: 793–799.
DOI: https://doi.org/10.1631/jzus.B1300012
40. Moussaoui H, Kouhila M, Lamsyehe H, Idlimam A, Lamharrar
A. Moisture sorption measurements and Thermophysical
characterization of the Taraxacum officinale leaves and root. Heat
Mass Transf. 2020; 56. DOI: https://doi.org/10.1007/s00231-020-
02838-5
41. Debnath S, Goyali JC. In Vitro Propagation and Variation of
Antioxidant Properties in Micropropagated Vaccinium Berry
Plants—A Review. Molecules. 2020; 25: 788. DOI: https://doi.
org/10.3390/molecules25040788
42. Lohachoompol V, Mulholland M, Srzednicki G, Craske J.
Determination of anthocyanins in various cultivars of highbush
and rabbiteye blueberries. Food Chemistry. 2008; 111: 249-254.
DOI: https://doi.org/10.1016/j.foodchem.2008.03.067
43. Passport, Processed fruit and vegetables in Colombia, Brand
Shares. [Online] 2021(accessed March 2021).
44. Passport, Processed fruit and vegetables in Colombia, Historical
% breakdown. [Online] 2021(accessed March 2021).
45. Fotiric Aksic M, Dabić D, Sredojević M, Milivojević J, Gašić U,
Meland M, et al. Chemometric Characterization of Strawberries
and Blueberries according to Their Phenolic Profile: Combined
Effect of Cultivar and Cultivation System. Molecules. 2019; 24:
4310. DOI: 10.3390/molecules24234310
46. Rodrigues E, Poerner N, Rockenbach I, Gonzaga L, Ribas
Mendes C, Fett R. Phenolic compounds and antioxidant
activity of blueberry cultivars grown in Brazil. Food Science and
Technology. 2011; 31(4). DOI: https://doi.org/10.1590/S0101-
20612011000400013
47. Castrejón ADR, Eichholz I, Rohn S, Kroh LW, Huyskens-Keil S.
Phenolic profile and antioxidant activity of highbush blueberry
( Vaccinium cor ymbosum L.) during fruit maturation and
ripening. Food Chemistry. 2008; 109: 564-572. DOI: https://doi.
org/10.1016/j.foodchem.2008.01.007
48. Wang H, Guo X, Hu X, Li T, Fu X, Hai Liu R. Comparison of
phytochemical profiles, antioxidant and cellular antioxidant
activities of different varieties of blueberry (Vaccinium spp.). Food
Chemistry. 2017; 217: 773-781. DOI: https://doi.org/10.1016/j.
foodchem.2016.09.002
49. Ścibisz I, Mitek M. Antioxidant properties of highbush blueberry
fruit cultivars. Electronic Journal of Polish Agricultural Universities.
2007; 10(4).
50. Milivojević J, Maksimović V, Maksimović JD, Radivojević D, Poledica
M, Ercisli S. A comparison of major taste-and health-related
compounds of Vaccinium berries. Turkish Journal of Biology. 2012;
36(6): 738-745. DOI: https://doi.org/10.3906/biy-1206-39
51. Skupień K. Chemical composition of selected cultivars of
highbush blueberry fruit (Vaccinium corymbosum L.). Folia
Horticulturae. 2006; 18(2): 47-56.
52. Yuan W, Zhou L, Deng G, Wang P, Creech D, Li S. Anthocyanins,
Phenolics, and Antioxidant Capacity of Vaccinium L. in Texas,
USA. Faculty Publications. 2011;(Paper 7). DOI: https://doi.
org/10.2174/2210290601102010011
53. Aliman J, Michalak I, Busatlic E, Aliman L, Kulina M, Radovic
M, et al. Study of the physicochemical properties of highbush
blueberry and wild bilberry fruit in central Bosnia. Turkish Journal
of Agriculture and Forestry. 2020; 44: 156-168. DOI: https://doi.
org/10.3906/tar-1902-36
Evaluation of antioxidant activity, phenolic content, anthocyanins, and flavonoids of fresh and dried ‘Biloxi’ blueberries
25. Lamaison JL, Carnat A. Teneurs en principaux flavonoïdes des
fleurs et des feuilles de Crataegus monogyna Jacq. et de Crataegus
laevigata(Poiret) DC. En fonction de la période de végétation.
Plantes Médicinales et Phytothérapie. 1991; 25(1): 12-16.
26. Wang , Li X, Zhou B, Li H, Zeng J, Gao. Anti-diabetic activity in
type 2 diabetic mice and α-glucosidase inhibitory, antioxidant
and anti-inflammatory potential of chemically profiled pear peel
and pulp extracts (Pyrus spp.). Journal of Functional Foods. 2015;
13: 276-288. DOI: https://doi.org/10.1016/j.jff.2014.12.049
27. Gómez-Hernández JM, Pinzón-Ramírez JL. Methods for the
extraction and characterization of bioactive compounds in orange
fruit waste. [Grade Work]. [Bogotá, Colombia] Office of Graduate
Studies of Universidad de los Andes: 2020.
28. Celik F, Bozhuyuk MR, Ercisli S. Physicochemical and bioactive
characteristics of wild grown bilberry (Vaccinium myrtillus L.)
genotypes from north-eastern Turkey. Notulae Botanicae Horti
Agrobotanici Cluj-Napoca. 2018; 46(1): 128-133. DOI: https://doi.
org/10.15835/nbha46110842
29. Giusti MM, Wrolstad RE. Anthocyanins. Characterization and
measurement of anthocyanins by UV–visible spectroscopy.
In Current protocols in food analytical chemistry. New York:
John Wiley & Sons; 2001. p. unit F1.2.1–13. DOI: https://doi.
org/10.1002/0471142913.faf0102s00
30. Prior , Cao G, Martin A, Sofic E, McEwen J, O’Brien C, et
al. Antioxidant capacity as influenced by total phenolic and
anthocyanin content, maturity, and variety of vaccinium species.
Journal of Agricultural and Food Chemistry. 1998; 46: 2686-2693.
DOI: https://doi.org/10.1021/jf980145d
31. Wang S, Lin H. Antioxidant activity in fruits and leaves of blackberry,
raspberry, and strawberry varies with cultivar and developmental
stage. Journal of Agricultural and Food Chemistry. 2000; 48: 140-
146. DOI: https://doi.org/10.1021/jf9908345
32. Wang S, Stretch A. Antioxidant capacity in cranberry is influenced
by cultivar and storage temperature. Journal of Agricultural and
Food Chemistry. 2001; 49: 969-974. DOI: https://doi.org/10.1021/
jf001206m
33. Zheng W, Wang S. Oxygen radical absorbing capacity of
phenolics in blueberries, cranberries, chokeberries, and
lingonberries. Journal of Agricultural and Food Chemistry. 2003;
51: 2122-2127. DOI: https://doi.org/10.1021/jf020728u
34. Guerrero J, Ciampi L, Castilla A, Medel F, Schalchli H, Hormazabal
E, et al. Antioxidant Capacity, Anthocianins, and Total Phenols of
wild and cultivated berries in Chile. Chilean Journal of Agricultural
Research. 2010; 70: 537-544. DOI: https://doi.org/10.4067/S0718-
58392010000400002
35. Ribera AE, Reyes-Diaz M, Alberdi M, Zuñiga GE, Mora ML.
Antioxidant compounds in skin and pulp of fruits change among
genotypes and maturity stages in highbush blueberry (Vaccinium
corymbosum L.) grown in southern Chile. Journal of soil science
and plant nutrition. 2010; 10: 509 - 536. DOI: http://dx.doi.
org/10.4067/S0718-95162010000200010
36. Cerezo AB, Cătunescu GM, González MMP, Hornedo-Ortega R,
Pop CR, Rusu CC, et al. Anthocyanins in Blueberries Grown in Hot
Climate Exert Strong Antioxidant Activity and May Be Effective
against Urinary Tract Bacteria. Antioxidants. 2020; 9: 478. DOI:
https://doi.org/10.3390/antiox9060478
37. Okan OT, Deniz I, Yayli N, Şat GI, Öz M, Hatipoglu Serdar G.
Antioxidant activity, sugar content and phenolic profiling of
blueberry cultivars: a comprehensive comparison. Notulae
Botanicae Horti Agrobotanici Cluj-Napoca. 2018; 46(2): 639-652.
DOI: https://doi.org/10.15835/nbha46211120
38. Bunea A, Rugină D, Pintea A, Diaconeasa Z, Bunea CI, Socaciu
C. Comparative Polyphenolic Content and Antioxidant Activities
of Some Wild and Cultivated Blueberries from Romania. Notulae
Botanicae Horti Agrobotanici Cluj-Napoca. 2011; 39: 70-76. DOI:
https://doi.org/10.15835/nbha3926265
39. Kim JG, Kim HL, Kim SJ, Park KS. Fruit quality, anthocyanin and
total phenolic contents, and antioxidant activities of 45 blueberry
cultivars grown in Suwon, Korea. Journal of Zhejiang University-
Science B (Biomedicine and Biotechnology). 2013; 14: 793–799.
DOI: https://doi.org/10.1631/jzus.B1300012
40. Moussaoui H, Kouhila M, Lamsyehe H, Idlimam A, Lamharrar
A. Moisture sorption measurements and Thermophysical
characterization of the Taraxacum officinale leaves and root. Heat
Mass Transf. 2020; 56. DOI: https://doi.org/10.1007/s00231-020-
02838-5
41. Debnath S, Goyali JC. In Vitro Propagation and Variation of
Antioxidant Properties in Micropropagated Vaccinium Berry
Plants—A Review. Molecules. 2020; 25: 788. DOI: https://doi.
org/10.3390/molecules25040788
42. Lohachoompol V, Mulholland M, Srzednicki G, Craske J.
Determination of anthocyanins in various cultivars of highbush
and rabbiteye blueberries. Food Chemistry. 2008; 111: 249-254.
DOI: https://doi.org/10.1016/j.foodchem.2008.03.067
43. Passport, Processed fruit and vegetables in Colombia, Brand
Shares. [Online] 2021(accessed March 2021).
44. Passport, Processed fruit and vegetables in Colombia, Historical
% breakdown. [Online] 2021(accessed March 2021).
45. Fotiric Aksic M, Dabić D, Sredojević M, Milivojević J, Gašić U,
Meland M, et al. Chemometric Characterization of Strawberries
and Blueberries according to Their Phenolic Profile: Combined
Effect of Cultivar and Cultivation System. Molecules. 2019; 24:
4310. DOI: 10.3390/molecules24234310
46. Rodrigues E, Poerner N, Rockenbach I, Gonzaga L, Ribas
Mendes C, Fett R. Phenolic compounds and antioxidant
activity of blueberry cultivars grown in Brazil. Food Science and
Technology. 2011; 31(4). DOI: https://doi.org/10.1590/S0101-
20612011000400013
47. Castrejón ADR, Eichholz I, Rohn S, Kroh LW, Huyskens-Keil S.
Phenolic profile and antioxidant activity of highbush blueberry
( Vaccinium cor ymbosum L.) during fruit maturation and
ripening. Food Chemistry. 2008; 109: 564-572. DOI: https://doi.
org/10.1016/j.foodchem.2008.01.007
48. Wang H, Guo X, Hu X, Li T, Fu X, Hai Liu R. Comparison of
phytochemical profiles, antioxidant and cellular antioxidant
activities of different varieties of blueberry (Vaccinium spp.). Food
Chemistry. 2017; 217: 773-781. DOI: https://doi.org/10.1016/j.
foodchem.2016.09.002
49. Ścibisz I, Mitek M. Antioxidant properties of highbush blueberry
fruit cultivars. Electronic Journal of Polish Agricultural Universities.
2007; 10(4).
50. Milivojević J, Maksimović V, Maksimović JD, Radivojević D, Poledica
M, Ercisli S. A comparison of major taste-and health-related
compounds of Vaccinium berries. Turkish Journal of Biology. 2012;
36(6): 738-745. DOI: https://doi.org/10.3906/biy-1206-39
51. Skupień K. Chemical composition of selected cultivars of
highbush blueberry fruit (Vaccinium corymbosum L.). Folia
Horticulturae. 2006; 18(2): 47-56.
52. Yuan W, Zhou L, Deng G, Wang P, Creech D, Li S. Anthocyanins,
Phenolics, and Antioxidant Capacity of Vaccinium L. in Texas,
USA. Faculty Publications. 2011;(Paper 7). DOI: https://doi.
org/10.2174/2210290601102010011
53. Aliman J, Michalak I, Busatlic E, Aliman L, Kulina M, Radovic
M, et al. Study of the physicochemical properties of highbush
blueberry and wild bilberry fruit in central Bosnia. Turkish Journal
of Agriculture and Forestry. 2020; 44: 156-168. DOI: https://doi.
org/10.3906/tar-1902-36