HPLC-Mass spectrometry analysis of phenolics comparing traditional bilberry and blueberry liqueurs

Aljaz Medic; Tina Smrke; Metka Hudina; Robert Veberic; Tilen Zamljen

doi:10.1016/j.foodres.2023.113373

HPLC-Mass spectrometry analysis of phenolics comparing traditional bilberry and blueberry liqueurs

Food Res Int. 2023 Nov;173(Pt 2):113373. doi: 10.1016/j.foodres.2023.113373. Epub 2023 Aug 11.

Authors

Aljaz Medic¹, Tina Smrke², Metka Hudina³, Robert Veberic⁴, Tilen Zamljen⁵

Affiliations

¹ Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: aljaz.medic@bf.uni-lj.si.
² Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: tina.smrke@bf.uni-lj.si.
³ Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: metka.hudina@bf.uni-lj.si.
⁴ Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: robert.veberic@bf.uni-lj.si.
⁵ Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: tilen.zamljen@bf.uni-lj.si.

PMID: 37803708
DOI: 10.1016/j.foodres.2023.113373

Abstract

The purpose of this study was to investigate the differences between the phenolics compositions of bilberry and blueberry liqueurs, to determine whether these are comparable. Both bilberry and blueberry liqueurs have the same name on the market, however they differ in phenolic composition and content. A total of 43 compounds were identified, 36 in the bilberry liqueur, and 21 in the blueberry liqueur. High performance liquid chromatography coupled with mass spectrometry (HPLC-MS) was used to identify and quantify these compounds, where they were fragmented to the MS⁴ fragments. Anthocyanins were the major phenolics group detected in the bilberry liqueurs, but only the second most abundant phenolics group in the blueberry liqueurs. The most abundant phenolics group in the blueberry liqueurs was hydroxycinnamic acids. The lowest content of individual phenolic compounds was for blueberry liqueur made from whole fruit. This study will provide valuable data to consumers in their choice of a more expensive bilberry liqueur or a cheaper blueberry liqueur.

Keywords: HPLC-MS identification; Liqueur; Phenolic compounds; Vaccinium corymbosum L.; Vaccinium myrtillus L..

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Anthocyanins / analysis
Blueberry Plants* / chemistry
Chromatography, High Pressure Liquid
Mass Spectrometry
Phenols / analysis
Vaccinium myrtillus* / chemistry

Substances

Anthocyanins
Phenols