Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts

Journal article


Shivembe, A. and Ojinnaka, D. (2017). Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts. Integrative Food, Nutrition and Metabolism. 4 (6). https://doi.org/10.15761/ifnm.1000197
AuthorsShivembe, A. and Ojinnaka, D.
Abstract

Berries are often tagged ‘super fruits’ and command premium prices due to their purported high concentration of antioxidants and vitamin C. This study sets out to
support or dispute the above assertion through a comparative analysis of the total phenolic and vitamin C in cultivated fresh (variety; Draper, Duke and Brigatta) and
freeze dried blueberry coupled with the determination of the antioxidant capacity of their extracts. DCPIP, Folin-Ciocalteu and DPPH assays were used. The total
phenolic content ranged from 262.64 to 287.96 mgGAE/100 gms in the fresh berries and was 426.06 mgGAE/100 gms in the freeze dried samples. The amount
phenolic content of the freeze dried blueberries is significantly higher than in the fresh blueberries. Thus the apparent antioxidant health benefit of the freeze dried
berries outweighs that of the fresh berries. The fresh samples had an average measurement of 10.9 mg/100 gms of vitamin C with a small variance and the total
antioxidant activity ranged from 28% to 49%.

Year2017
JournalIntegrative Food, Nutrition and Metabolism
Journal citation4 (6)
PublisherOpen Access Text
ISSN2056-8339
Digital Object Identifier (DOI)https://doi.org/10.15761/ifnm.1000197
Publication dates
Online30 Oct 2017
Publication process dates
Accepted26 Oct 2017
Deposited07 Dec 2020
Publisher's version
License
File Access Level
Open
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