Phenolics from bilberries (Vaccinium myrtillus L.) sampled from seven different locations and highbush blueberries (Vaccinium corymbosum L.) from one location in Slovenia were analyzed. In samples of both species 15 anthocyanins were identified by LC-MS/MS. Their contents were expressed as cyanidin 3-glucoside equivalents (C3GE); bilberries contained 1210.3 ± 111.5 mg C3GE/100 g fw and blueberries 212.4 ± 14.1 mg C3GE/100 g fw. Glycosides of delphinidin and cyanidin were predominant (488.5 vs 363.6 mg C3GE/100 g fw) in the bilberries and glycosides of malvidin (108.0 vs 100.8 mg C3GE/100 g fw) in the blueberries, whereas the contents of peonidin were lowest (74.5 vs 4.8 mg C3GE/100 g fw) in both berries. The contents of flavanols, flavonols, phenolic acids, and stilbenes were determined by LC-MS. For the first time, rutin was identified (bilberries, 0.2 ± 0.0 mg/100 g fw; blueberries, 3.1 ± 0.1 mg/100 g fw). Chlorogenic acid (as 3-caffeoylquinic acid) was the most abundant among the phenolic acids (23.1 ± 1.0 mg/100 g fw in bilberries and 70.0 ± 3.4 mg/100 g fw in blueberries). Statistical analysis shows that the content of 27 individual flavonoids, phenolic acids, and stilbenes can be used to identify the picking region of these Slovenian bilberries.
COBISS.SI-ID: 3921528
The aim of this study was to determine whether supplemental addition of coenzyme Q10 and ascorbic acid or a-tocopherol, either alone or together, can prevent oxidative damage in chicken liver pâté, as reflected by reduced formation of cholesterol oxidation products (COPs) and by preservation of sensorial quality. Separate groups of chicken liver pâtés had no supplements (control) or were supplemented with coenzyme Q10 (0.2 g/kg) and either ascorbic acid (2 g/kg) or a-tocopherol (0.2 g/kg), or both. All products were pasteurised (82 °C) or sterilised (121 °C). Four COPs were found: 7α-, 7β-, 20α- and 25-hydroxycholesterol. The COP radical scavenger function of coenzyme Q10 (control, 5.16 mg/kg; plus Q10, 3.94 mg/kg) and the synchronous actions of coenzyme Q10 and a-tocopherol (2.6 mg/kg) were confirmed in sterilised pâtés. Generally, in pasteurised and sterilised pâtés, the most efficient scavenger function was with ascorbic acid either alone or together with a-tocopherol, where the formation of COPs was below the limit of detection. An increase of 1.9 mg/kg in COP production during heating was also seen in samples without added antioxidants. There was a weak interdependence between the content of COPs and the sensory parameters of the pâté. For addition of antioxidants, in the pasteurised pâté, colour and smell were slightly improved, but flavour deteriorated; in the sterilised pâté, colour was slightly worse, with a more tender texture. Overall, instrumentally measured colour and sensory properties (except texture) showed no significant differences between pasteurisation and sterilisation.
COBISS.SI-ID: 3834744