Cultivar Evaluation and Effect of Fermentation on Antioxidant Capacity and in Vitro Inhibition of α-Amylase and α-Glucosidase by Highbush Blueberry (Vaccinium corombosum)

• Published in: Journal of agricultural and food chemistry Vol. 59; no. 16; pp. 8923 - 8930
• Main Authors: Johnson, Michelle H, Lucius, Anita, Meyer, Tessa, Gonzalez de Mejia, Elvira
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 24.08.2011
• Subjects: acarbose; alpha-amylase; alpha-Amylases - antagonists & inhibitors; alpha-glucosidase; antioxidant activity; antioxidants; Antioxidants - analysis; Antioxidants - pharmacology; Biological and medical sciences; blueberries; cultivars; drugs; enzyme inhibitors; Enzyme Inhibitors - analysis; Enzyme Inhibitors - pharmacology; Fermentation; Food Chemistry/Biochemistry; Food industries; Fruit - chemistry; Fruit and vegetable industries; fruits; Fundamental and applied biological sciences. Psychology; gallic acid; Glycoside Hydrolase Inhibitors; noninsulin-dependent diabetes mellitus; polyphenols; Polyphenols - analysis; reducing sugars; Species Specificity; temperature; Vaccinium - chemistry; Vaccinium corymbosum; Wine - analysis; wines; Illinois; fermentation; antioxidant; α-glucosidase; α-amylase; V. corymbosum; highbush blueberry; Evaluation; Fruit; Enzyme; Berry; Antioxidant; Fermentation; In vitro; Glycosylases; Vaccinium; α-Glucosidase; Dicotyledones; Glycosidases; Blueberry; Angiospermae; Hydrolases; Spermatophyta; Ericaceae; Inhibition; α-Amylase; Amylolytic enzyme; Cultivar
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf201720z

The berry fruits of highbush blueberry (Vaccinium corymbosum) contain bioactive compounds with potential health benefits. The objective was to evaluate blueberries grown in southern Illinois as well as the effect of fermentation, at two different temperatures, on chemical and physical parameters. Fruits from fifteen blueberry cultivars were analyzed. Fruit diameter ranged from 12.8 mm to 18.7 mm, pH from 2.6 to 3.7, reducing sugars from 6.4% to 15.2%, total sugars from 13.9% to 21.6%, total polyphenols from 0.39 to 1.00 mg gallic acid equivalents (GAE)/g blueberry and antioxidant capacity from 5.8 to 10.9 μM Trolox equivalents (TE)/g. In vitro α-amylase and α-glucosidase inhibitory capacity relative to the positive control acarbose, a known anti-diabetic drug, showed a range from 91.8 to 103.3% for α-amylase and from 103.2% to 190.8% for α-glucosidase. Wines prepared from several of these blueberry cultivars were analyzed throughout fermentation and compared at room temperature and cold temperature fermentation for pH (3.5 to 6.3), °Brix (13.6 to 29.7), total polyphenols (375.4 to 657.1 μg GAE/mL wine), and antioxidant capacity (4.5 to 25.1 mM TE). The wines were also tested for their in vitro capacity to inhibit α-amylase and α-glucosidase and maintained similar inhibitory action as the berries. Highbush blueberry cultivars and their fermented beverages are good natural sources of antioxidants and starch-degrading enzyme inhibitors important for type 2 diabetes management.