Skip to main content
SpringerLink
Log in

Comparisons in phytochemical components and in vitro digestion properties of corresponding peels, flesh and seeds separated from two blueberry cultivars

  • Research Article
  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

Highbush blueberries (HB) and rabbiteye blueberries (RB) were separated into peels, flesh, and seeds to assess the compositions of nutriment, anthocyanins, soluble sugars and fatty acids, and the in vitro digesting abilities. Total phenolics contents (TPC) of 51–56 mg GAE/g DW were found in blueberry peels. Compared with HB peels, RB peels showed much higher TPC, but only contained 35 phenolics and lacked peonidin-3-O-rutinoside. Glucose, fructose, and sucrose were all present in HB and RB, but RB flesh had a higher acid-sugar ratio. Unsaturated fatty acid concentrations in HB and RB seeds were comparable (26.65 and 26.43 mg/g, respectively). However, HB seeds have 35 fatty acids, but RB seeds lacked cis-4,7,10,13,16,19-docosahexaenoic acid and cis-10-pentadecenoic acid. The in vitro digestion test showed that the whole fruit/peels/flesh of RB had a higher recovery and bioavailability index of phenolics and anthocyanins. Therefore, the reuse of blueberry pomace needs to be emphasized.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig.1
Fig. 2

Similar content being viewed by others

References

  • Barnes JS, Nguyen HP, Shen S, Schug KA. General method for extraction of blueberry anthocyanins and identification using high performance liquid chromatography-electrospray ionization-ion trap-time of flight-mass spectrometry. Journal of Chromatography A. 1216: 4728-4735 (2009)

    Article  CAS  PubMed  Google Scholar 

  • Brodkorb A, Egger L, Alminger M, Alvito P, Assunção R, Ballance S, Bohn T, Bourlieu-Lacanal C, Boutrou R, Carrière F, Clemente A, Corredig M, Dupont D, Dufour C, Edwards C, Golding M, Karakaya S, Kirkhus B, Feunteun BL, Lesmes U, Macierzanka A, Mackie A, Martins C, Marze S, McClements DJ, Ménard O, Minekus M, Portmann R, Santos CN, Souchon I, Singh RP, Vegarud GE, Wickham MSJ, Weitschies W, Recio I. INFOGEST static in vitro simulation of gastrointestinal food digestion. Nature Protocols. 14: 991-1014 (2019)

    Article  CAS  PubMed  Google Scholar 

  • Cao Q, Teng J, Wei B, Huang L, Xia N. Phenolic compounds, bioactivity, and bioaccessibility of ethanol extracts from passion fruit peel based on simulated gastrointestinal digestion. Food Chemistry. 356: 129682 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Chai Z, Herrera-Balandrano DD, Yu H, Beta T, Zeng Q, Zhang X, Tian L, Niu L, Huang W. A comparative analysis on the anthocyanin composition of 74 blueberry cultivars from China. Journal of Food Composition and Analysis. 102: 104051 (2021)

    Article  CAS  Google Scholar 

  • Cesa S, Carradori S, Bellagamba G, Locatelli M, Casadei MA, Masci A, Paolicelli P. Evaluation of processing effects on anthocyanin content and colour modifications of blueberry (Vaccinium spp.) extracts: Comparison between HPLC-DAD and CIELAB analyses. Food Chemistry. 232: 114-123 (2017)

    Article  Google Scholar 

  • Correa-Betanzo J, Allen-Vercoe E, McDonald J, Schroeter K, Corredig M, Paliyath G. Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion. Food Chemistry. 165: 522-531 (2014)

    Article  CAS  PubMed  Google Scholar 

  • Deng L, Pan Z, Zhang Q, Liu ZL, Zhang Y, Meng JS, Gao ZJ, Xiao HW. Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots. Carbohydrate Polymers. 222: 114980 (2019)

    Article  CAS  PubMed  Google Scholar 

  • Fazzari M, Fukumoto L, Mazza G, Livrea MA, Tesoriere L, Marco LD. In vitro bioavailability of phenolic compounds from five cultivars of frozen sweet cherries (Prunus avium L.). Journal of Agricultural and Food Chemistry. 56: 3561–3568 (2008)

  • Herbello-Hermelo P, Lamas JP, Lores M, Domínguez-González R, Bermejo-Barrera P, Moreda-Piñeiro A. Polyphenol bioavailability in nuts and seeds by an in vitro dialyzability approach. Food Chemistry. 254: 20-25 (2018)

    Article  CAS  PubMed  Google Scholar 

  • Herrera-Balandrano DD, Chai Z, Beta T, Feng J, Huang W. Blueberry anthocyanins: An updated review on approaches to enhancing their bioavailability. Trends in Food Science & Technology. 118: 808-821 (2021)

    Article  CAS  Google Scholar 

  • Jiao X, Li B, Zhang Q, Gao N, Zhang X, Meng X. Effect of in vitro-simulated gastrointestinal digestion on the stability and antioxidant activity of blueberry polyphenols and their cellular antioxidant activity towards HepG2 cells. International Journal of Food Science & Technology. 53: 61-71 (2017)

    Article  Google Scholar 

  • Kader F, Rovel B, Metche M. Role of invertase in sugar content in highbush blueberries (Vaccinitm corymbosum L.). Lebensmittel-Wissenschaft und Technologie. 26: 593–595 (1993)

  • Kaeswurm JAH, Burandt MR, Mayer PS, Straub LV, Buchweitz M. Bioaccessibility of apple polyphenols from peel and flesh during oral digestion. Journal of Agricultural and Food Chemistry. 70: 4407-4417 (2022)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Kalt W, McDonald JE. Chemical composition of lowbush blueberry cultivars. Journal of American Society of Horticultura Science. 121: 142-146 (1996)

    Article  CAS  Google Scholar 

  • Korn M, Petereck S, Mock HP, Heyer AG, Hincha DK. Heterosis in the freezing tolerance, and sugar and flavonoid contents of crosses between Arabidopsis thaliana accessions of widely varying freezing tolerance. Plant, Cell and Environment. 31: 813-827 (2008)

    Article  CAS  Google Scholar 

  • Lee JI, Yu DJ, Lee JH, Kim SJ, Lee HJ. Comparison of mid-Winter cold-hardiness and soluble sugars contents in the shoots of 21 highbush blueberry (Vaccinium corymbosum) cultivars. Journal of Horticultural Science & Biotechnology. 88: 727-734 (2013)

    Article  Google Scholar 

  • Li D, Li B, Ma Y, Sun X, Lin Y, Meng X. Polyphenols, anthocyanins, and flavonoids contents and the antioxidant capacity of various cultivars of highbush and half-high blueberries. Journal of Food Composition and Analysis. 62: 84-93 (2017)

    Article  CAS  Google Scholar 

  • Liang L, Wu X, Zhao T, Zhao J, Li F, Zou Y, Mao G, Yang L. In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion. Food Research International. 46: 76–82 (2012)

  • Lin BW, Gong CC, Song HF, Cui YY. Effects of anthocyanins on the prevention and treatment of cancer. British Journal of Pharmacology. 174: 1226-1243 (2017)

    Article  CAS  PubMed  Google Scholar 

  • Lin Y, Huang G, Zhang Q, Wang Y, Dia VP, Meng X. Ripening affects the physicochemical properties, phytochemicals and antioxidant capacities of two blueberry cultivars. Postharvest Biology and Technology. 162: 111097 (2020)

    Article  CAS  Google Scholar 

  • Liu H, Qin S, Sirohi R, Ahluwalia V, Zhou Y, Sindhu R, Binod P, Singhnia RR, Patel AK, Juneja A, Kumar D, Zhang Z, Kumar J,Taherzadeh MJ, Awasthi MK. Sustainable blueberry waste recycling towards biorefinery strategy and circular bioeconomy: A review. Bioresource Technology. 332: 125181 (2021)

    Article  CAS  PubMed  Google Scholar 

  • Marhuenda J, Alemán MD, Gironés-Vilaplana A, Pérez A, Caravaca G, Figueroa F, Mulero J, Zafrilla P. Phenolic composition, antioxidant activity, and in vitro availability of four different berries. Journal of Chemistry. 2016:7 (2016)

    Article  Google Scholar 

  • McDougall GJ, Dobson P, Smith P, Blake A, Stewart D. Assessing potential bioavailability of raspberry anthocyanins using an in vitro digestion system. Journal of Agricultural and Food Chemistry. 53: 5896-5904 (2005)

    Article  CAS  PubMed  Google Scholar 

  • Nicoué EÉ, Savard S, Belkacemi K. Anthocyanins in wild blueberries of quebec: extraction and identification. Journal of Agricultural and Food Chemistry. 55: 5626-5635 (2007)

    Article  PubMed  Google Scholar 

  • Palmeira L, Pereira C, Dias MI, Abreu RMV, Corrêa RCG, Pires TCSP, Alves MJ, Barros L, Ferreira ICFR. Nutritional, chemical and bioactive profiles of different parts of a portuguese common fig (ficus carica l.) variety. Food Research International. 126, 108572 (2019)

  • Pinto J, Spínola V, Llorent-Martínez EJ, Córdova MLF, Molina-García L, Castilho PC. Polyphenolic profile and antioxidant activities of Madeiran elderberry (Sambucus lanceolata) as affected by simulated in vitro digestion. Food Research International. 100: 404-410 (2017)

    Article  CAS  PubMed  Google Scholar 

  • Riihinen K, Jaakola L, Kärenlampi S, Hohtola A. Organ-specific distribution of phenolic compounds in bilberry (Vaccinium myrtillus) and 'northblue' blueberry (Vaccinium corymbosum x V. angustifolium). Food Chemistry. 110: 156–160 (2008)

  • Souza VR, Pereira PAP, Silva TLT, Lima LCO, Pio R, Queiroz F. Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits. Food Chemistry. 156: 362-368 (2014)

    Article  PubMed  Google Scholar 

  • Takeda F, Yang WQ, Li C, Freivalds A, Sung K, Xu R, Hu B, Williamson J, Sargent S. Applying new technologies to transform blueberry harvesting. Agronomy. 7: 33 (2017)

    Article  Google Scholar 

  • Tang W, Wang B, Wang M, Wang M. Ultrasound-assisted extraction of Osmanthus fragrans fruit oil and evaluation of its fatty acid composition, physicochemical properties and antioxidant activity. Journal of Applied Research on Medicinal and Aromatic Plants. 25: 100331 (2021)

  • Wang SY, Camp MJ, Ehlenfeldt MK. Antioxidant capacity and α-glucosidase inhibitory activity in peel and flesh of blueberry (Vaccinium spp.) cultivars. Food Chemistry. 132: 1759–1768 (2012)

  • Yang W, Guo Y, Liu M, Chen X, Xiao X, Wang S, Gong P, Ma Y, Chen F. Structure and function of blueberry anthocyanins: A review of recent advances. Journal of Functional Foods. 88: 104864 (2022)

    Article  CAS  Google Scholar 

  • Zhou Y, Zhao W, Lai Y, Zhang B, Zhang D. Edible plant oil: Global status, health issues, and perspectives. Frontiers in Plant Science. 11: 1315 (2020)

    Article  PubMed  PubMed Central  Google Scholar 

  • Zhou DD, Li J, Xiong RG, Saimaiti A, Huang SY, Wu SX, Yang ZJ, Shang A, Zhao CN, Gan RY, Li HB. Bioactive compounds, health benefits and food applications of grape. Foods. 11: 2755 (2022)

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Zielinska M, Michalska A. Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphony, anthologists, antioxidant capacity, colour and texture. Food Chemistry. 212: 671–680 (2016)

Download references

Acknowledgements

This work was gratefully supported by Open Funding Project of Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing [grant No. 202106].

Author information

Author notes

  1. Mei-Jia Li and Yuan-Yuan Deng have equally contributed first authors.

Authors and Affiliations

  1. School of Food and Biological Engineering, Hefei University of Technology, Hefei, People’s Republic of China

    Mei-Jia Li, Li-Hua Pan, Shui-Zhong Luo & Zhi Zheng

  2. Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, People’s Republic of China

    Yuan-Yuan Deng

  3. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, People’s Republic of China

    Mei-Jia Li, Li-Hua Pan, Shui-Zhong Luo & Zhi Zheng

Authors
  1. Mei-Jia Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yuan-Yuan Deng
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Li-Hua Pan
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Shui-Zhong Luo
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Zhi Zheng
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Shui-Zhong Luo.

Ethics declarations

Conflict of interest

The authors declare no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOC 420 KB)

Rights and permissions

Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Li, MJ., Deng, YY., Pan, LH. et al. Comparisons in phytochemical components and in vitro digestion properties of corresponding peels, flesh and seeds separated from two blueberry cultivars. Food Sci Biotechnol 33, 73–83 (2024). https://doi.org/10.1007/s10068-023-01326-w

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-023-01326-w

Keywords

Search

Navigation