Evaluation of the Phytochemical Properties of Blueberry (Vaccinium corymbosum L.) Fruits

Abstract

This study was conducted to determine the total phenolic compounds (TPC), total flavonoid compounds (TFC), antioxidant activity (DPPH) and organic acid profiles of blueberry (Vaccinium corymbosum L.) fruit extracts. All analyses were performed on a fresh weight (FW) basis. Accordingly, the TPC, TFC and DPPH values were 462.10 mg GAE/L, 380.03 mg QE/L and 83%, respectively. The coefficient of variation (%CV) in TPC and TFC analyses was below 1%, indicating high repeatability of the measurements. Among the phenolic compounds, gentisic acid (53.90 mg 100 g⁻¹) was detected at the highest level, followed by ellagic acid (9.15 mg 100 g⁻¹) and protocatechuic acid (5.94 mg 100 g⁻¹). Regarding organic acids, acetic acid (314.67 mg 100 g⁻¹), oxalic acid (140.67 mg 100 g⁻¹) and tartaric acid (120.67 mg 100 g⁻¹) were identified as the predominant compounds. Examination of the proportional distribution in the total extract revealed that phenolic compounds constituted a smaller fraction overall; gentisic acid was the most abundant phenolic compound (8%), whereas organic acids represented the majority of the extract, with acetic acid (49%) being the key determining compound.

These findings demonstrate that blueberry extracts possess high antioxidant potential and hold significant promise as a functional food. Furthermore, the results provide a scientific basis for a better understanding of the functional properties of blueberries and for the utilization of their bioactive compounds in the food industry.