Bilberries processed into spreads represent an important source of anthocyanins if these remain rich in the final product. The effects of thermal processing were studied with non-ground and ground bilberries processed into spreads according to industrial and home-made procedures. Samples were analysed by LC-DAD-MS/MS and LC-MS. The spreads had 28-60% less total phenolics, 4-62% less anthocyanins, and 1-fold to 2-fold more phenolic acids and total flavonols than the bilberries, but approximately equal flavanols. The home-made spread from ground bilberries had ca. 26% higher antioxidant activity. Delphinidin 3-glucoside and cyanidin 3-glucoside were taken through the two spread procedures, with their degradation to gallic acid (38-57%), protocatechuic acid (1-2%) and 2,4,6-trihydroxybenzaldehyde determined. The amounts of gallic and protocatechuic acids did not reflect well for anthocyanin degradation. The industrial spread procedure with non-ground bilberries is a more suitable procedure to maintain the final content of anthocyanins.
Keywords: (+/−)-Catechin (PubChem CID: 107957); (−)-Epicatechin (PubChem CID: 72276); 2,4,6-Trihydroybenzaldehyde; Bilberries; Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Cyanidin 3-glucoside (PubChem CID: 197081); Delphinidin 3-glucoside (PubChem CID: 443650); Gallic acid (PubChem CID: 370); Home-made; Industrial; Liquid chromatography–mass spectrometry; Myricetin (PubChem CID: 5281672); Phenolics; Protocatechuic acid (PubChem CID: 72 and 8468); Quercetin (PubChem CID: 5280343); Spreads.
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