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  • 1 University of Warmia and Mazury Chair of Human Nutrition Pl. Cieszyński 1 10-957 Olsztyn. Poland
  • | 2 University of Warmia and Mazury Chair of Food Plant Chemistry and Processing Pl. Cieszyński 1 10-957 Olsztyn. Poland
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The aim of the present study was to determine the effect of different bilberry mash treatment methods, i.e. heat treatment, enzymatic treatment and combined treatment (enzymatic maceration preceded by heat treatment) on total phenolics, anthocyanin profile and ascorbic acid as well as on DPPH’ and OH’ radical scavenging activity of juices. Three fractions of juice containing different groups of phenolic compounds were evaluated. Enzymatic maceration of fruit mash was carried out using three enzymatic preparations: Pektopol PT-400, Pectinex BE Colour and Gammapect LC Color. Juices obtained by combined treatment of fruit mash (enzymatic maceration preceded by heat treatment) were the richest source of total phenolics, the concentration of which ranged from 2304 to 4418 mg l −1 in these juices. These juices showed also the strongest DPPH’ and OH’ radical scavenging activity. Juices produced from fruit mash subjected to enzymatic maceration contained the highest amount of anthocyanins. The juices differed considerably with regard to their anthocyanin profile, determined by HPLC. Ascorbic acid content was at a comparable level in all juices, and varied between 13.5 and 16.9 mg/100 g. Fraction I, containing mostly anthocyanins, showed the highest DPPH⤙ and OH⤙ radical scavenging activity, while fraction III, dominated by phenolic acids, was found to be the least active.

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