Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace

Zhang, Lixia; Zhang, Chenyan; Wei, Zhaohui; Huang, Wuyang; Yan, Zheng; Luo, Zisheng; Beta, Trust; Xu, Xueming

doi:10.1186/s43014-023-00150-3

Food Production, Processing and Nutrition

Table 2 Individual anthocyanin profile and content of blueberry pomace of different drying methods ^A,B,C

From: Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace

HPLC peak	Retention time(min)	[M + H(m/z)]	[MS/MS(m/z)]	[Δa.m.u.(m/z)]	Anthocyanin compound	Anthocyanin content (μg/g DW)
HPLC peak	Retention time(min)	[M + H(m/z)]	[MS/MS(m/z)]	[Δa.m.u.(m/z)]	Anthocyanin compound	Control	HAD (40 °C)	HAD (50 °C)	HAD (60 °C)	HAD (70 °C)	FD	MVD	MFD
1	20.905	465.1	303	162	Delphinidin-3- O-galactoside	212.46 ± 3.93^a	ND	ND	ND	ND	ND	28.89 ± 0.40^c	52.85 ± 1.10^b
2	22.254	465.1	303	162	Delphinidin-3- O-glucoside	16.48 ± 1.06^a	ND	ND	ND	ND	ND	6.88 ± 0.31^b	ND
3	23.761	449.2	287	162	Cyanidin-3- O-galactoside	175.11 ± 1.11^a	ND	ND	ND	ND	19.43 ± 0.19^d	111.35 ± 0.55^c	128.80 ± 0.13^b
4	24.073	435.1	303	132	Delphinidin-3- O-arabinoside	155.43 ± 487^a	3.91 ± 0.06^e	2.00 ± 0.06^f	2.01 ± 0.06^f	ND	4.32 ± 0.01^d	29.68 ± 0.07^c	41.48 ± 0.05^b
5	25.174	449.2	287	162	Cyanidin-3- O-glucoside	ND	ND	ND	ND	ND	14.40 ± 0.11^b	62.86 ± 0.06^a	ND
6	25.437	479.1	317	162	Petunidin-3- O-galactoside	269.23 ± 7.12^a	ND	ND	ND	ND	7.94 ± 0.35^d	51.99 ± 0.83^c	127.18 ± 1.00^b
7	26.752	479.1	317	162	Petunidin-3- O-glucoside	178.29 ± 1.52^a	28.77 ± 0.36^e	17.72 ± 0.32^f	17.35 ± 0.02^g	7.39 ± 0.04^h	76.05 ± 0.14^d	165.12 ± 0.61^b	127.38 ± 0.42^c
8	27.996	463.2	301	162	Peonidin-3- O-galactoside	107.31 ± 9.86^c	ND	ND	ND	ND	32.70 ± 0.55^d	112.85 ± 1.86^b	124.48 ± 3.81^a
9	28.229	449.2	317	132	Petunidin-3- O-arabinoside	158.22 ± 3.31^a	1.69 ± 0.02^e	ND	ND	ND	22.24 ± 0.32^d	71.71 ± 1.49^c	82.26 ± 1.36^b
10	29.071	493.1	331	162	Malvidin-3- O-galactoside	901.31 ± 22.27^a	158.95 ± 1.49^d	96.91 ± 0.87^e	86.40 ± 0.91^f	35.35 ± 0.05^g	343.48 ± 1.47^c	630.73 ± 1.11^b	629.75 ± 0.28^b
11	30.099	463.1	301	162	Peonidin-3- O-glucoside	80.35 ± 2.85^b	23.71 ± 0.02^e	17.76 ± 0.27^f	7.15 ± 0.11^g	4.47 ± 0.19^h	48.30 ± 0.48^d	132.55 ± 0.87^a	73.65 ± 0.59^c
12	30.442	463.2	331	132	Malvidin-3- O-arabinoside	69.40 ± 4.93^a	27.62 ± 0.68^e	21.06 ± 0.34^f	19.83 ± 0.23^g	12.50 ± 0.24^h	41.48 ± 0.33^d	59.48 ± 0.76^b	53.45 ± 0.60^c
13	31.334	493.1	331	162	Malvidin-3- O-glucoside	515.23 ± 26.84^a	204.07 ± 0.90^e	161.59 ± 0.49^f	146.26 ± 0.55^g	104.35 ± 0.09^h	303.26 ± 0.19^d	391.31 ± 1.17^b	373.14 ± 0.52^c
14	33.676				Unknown acetyl-anthocyanin		ND	ND	ND	ND	8.87 ± 0.70^c	19.72 ± 0.55^a	13.03 ± 0.47^b
15	34.289				Unknown acetyl-anthocyanin		ND	ND	ND	ND	ND	2.29 ± 0.07^a	2.40 ± 0.30^a
16	38.056				Malvidin-3-O-(6″-acetyl)galactoside		8.42 ± 0.79^d	7.73 ± 0.75^e	5.79 ± 0.69^f	3.25 ± 0.55^g	25.02 ± 1.64^b	33.09 ± 2.17^a	18.77 ± 1.67^c

ND not detected
A: Data are mean ± S.D. Values in the same row with different superscript letters are significantly different (P < 0.05) using ANOVA with Duncan’s multiple comparison test, n = 3
B: Individual anthocyanin content is expressed as micrograms of Cyanidin-3-O-glucoside per gram of sample
C: HAD Hot air drying (40, 50, 60, and 70 °C), FD Freeze drying, MVD Microwave vacuum drying, and MFD Microwave freeze vacuum drying

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ISSN: 2661-8974

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