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Blueberry (Vaccinium myrtillus L.) juice and bagasse for antioxidant products development

2021Conference object Open access
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dc.contributor.authorBackes, Emanueli
dc.contributor.authorMolina, Adriana K.
dc.contributor.authorPereira, Carla
dc.contributor.authorDias, Maria Inês
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-24T11:57:48Z
dc.date.available2022-01-24T11:57:48Z
dc.date.issued2021
dc.description.abstractBlueberry, Vaccinium corymbosum L., is a fruit consumed worldwide and considered one of the most antioxidant fruits [1]. Its pulp, seeds, and peel contain different chemical compounds responsible for its beneficial properties for human health [2]. This knowledge has led to the development of different industrialized products, such as juices and derivatives, in search of more practical forms of consumption. However, in the manufacture of these products, a large amount of waste is generated and has no further application, generating an environmental problem and a high cost for the industry [3]. In this context, this study aimed to evaluate the blueberry juice in terms of bioactive properties (antioxidant and antimicrobial), nutritional value (AOAC methods), free sugars (HPLC-RI), organic acids (UFLC-PDA), and phenolic (HPLC-DAD/ESI-MS) composition. Moreover, the hydroethanolic extract of blueberry bagasse, resulting from juice production, was also analyzed regarding its phenolic composition and bioactivity, to assess its applicability as source of added-value molecules to be used in food industry. The blueberry juice presented a balanced nutritional value, with carbohydrates as the main macronutrients. The free sugars found in higher concentrations were fructose and glucose. Four organic acids were also identified, with quinic acid as the most abundant. As for the phenolic composition of the juice, four phenolic acids and six anthocyanins were detected. With respect to bagasse, eight anthocyanin compounds were identified in significant amounts, with cyanidin-3- O-glucoside and malvidin-3-O-glucoside being the most abundant compounds, and four non- anthocyanin compounds, with a prevalence of cis 5-O-caffeoylquinic acid and trans 5-O- caffeoylquinic. Concerning the bioactive properties, as expected considering their chemical composition, both the juice and the bagasse extract revealed a strong antioxidant capacity, being able to inhibit lipid peroxidation and oxidative hemolysis. None of the two showed cytotoxic properties, being considered safe for food consumption. Thus, this study validated the nutritional and bioactive quality of blueberry juice and justified the application of bagasse in the development of novel foods.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). National funding by FCT, P.I., through the institutional scientific employment program-contract for C. Pereira, M.I. Dias, and L. Barros contracts and A.K. Molina PhD grant (2020.06231.BD). To FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBackes, Emanueli; Molina, Adriana K.; Pereira, Carla; Dias, Maria Inês; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Blueberry (Vaccinium myrtillus L.) juice and bagasse for antioxidant products development. In Livro de Resumos do 7th Portuguese Young Chemists Meeting. Bragança. ISBN 978-972-8124-31-9pt_PT
dc.identifier.isbn978-972-8124-31-9
dc.identifier.urihttp://hdl.handle.net/10198/24874
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationNatural pigments recovery from bio-residues: widening the range of safe food colorants
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBlueberriespt_PT
dc.titleBlueberry (Vaccinium myrtillus L.) juice and bagasse for antioxidant products developmentpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleNatural pigments recovery from bio-residues: widening the range of safe food colorants
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06231.BD/PT
oaire.citation.conferencePlaceBragançapt_PT
oaire.citation.endPage143pt_PT
oaire.citation.startPage143pt_PT
oaire.citation.titleLivro de Resumos do 7th Portuguese Young Chemists Meetingpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBackes
person.familyNameMolina
person.familyNamePereira
person.familyNameDias
person.familyNameFerreira
person.familyNameBarros
person.givenNameEmanueli
person.givenNameAdriana K.
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
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person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridM-8242-2013
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person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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