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Beverages 2017, 3(4), 56; https://doi.org/10.3390/beverages3040056

LC–MS/MS and UPLC–UV Evaluation of Anthocyanins and Anthocyanidins during Rabbiteye Blueberry Juice Processing

1
Lipotec USA, Inc. 1097 Yates Street, Lewisville, TX 75057, USA
2
United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA
*
Author to whom correspondence should be addressed.
Academic Editor: António Manuel Jordão
Received: 11 October 2017 / Revised: 1 November 2017 / Accepted: 1 November 2017 / Published: 25 November 2017
(This article belongs to the Special Issue Phenolic Compounds in Fruit Beverages)
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Abstract

Blueberry juice processing includes multiple steps and each one affects the chemical composition of the berries, including thermal degradation of anthocyanins. Not-from-concentrate juice was made by heating and enzyme processing blueberries before pressing, followed by ultrafiltration and pasteurization. Using LC–MS/MS, major and minor anthocyanins were identified and semi-quantified at various steps through the process. Ten anthocyanins were identified, including 5 arabinoside and 5 pyrannoside anthocyanins. Three minor anthocyanins were also identified, which apparently have not been previously reported in rabbiteye blueberries. These were delphinidin-3-(p-coumaroyl-glucoside), cyanidin-3-(p-coumaroyl-glucoside), and petunidin-3-(p-coumaroyl-glucoside). Delphinidin-3-(p-coumaroyl-glucoside) significantly increased 50% after pressing. The five known anthocyanidins—cyanidin, delphinidin, malvidin, peonidin, and petunidin—were also quantitated using UPLC–UV. Raw berries and press cake contained the highest anthocyanidin contents and contribute to the value and interest of press cake for use in other food and non-food products. Losses of 75.7% after pressing and 12% after pasteurization were determined for anthocyanidins during not-from-concentrate juice processing. View Full-Text
Keywords: not-from-concentrate juice; Vaccinium ashei; juice processing; anthocyanins; anthocyanidins not-from-concentrate juice; Vaccinium ashei; juice processing; anthocyanins; anthocyanidins
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Stein-Chisholm, R.E.; Beaulieu, J.C.; Grimm, C.C.; Lloyd, S.W. LC–MS/MS and UPLC–UV Evaluation of Anthocyanins and Anthocyanidins during Rabbiteye Blueberry Juice Processing. Beverages 2017, 3, 56.

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