Bioactive compounds and antioxidant activity of blueberry toppings with honey

Blueberry (Vaccinium spp.) and honey contain several health-enhancing bioactive compounds. In this study we focus on the main phenolic compounds found in blueberries toppings. Three formulations of blueberry toppings were tested to which honey was added to replace sugar, partially or totally. The pH, soluble solids, total acidity, total sugar, color, phenolic compounds, anthocyanins, flavonoids and antioxidant activity of blueberry toppings were analyzed. Losses of 62.34% in phenolic compounds, 95.66% in anthocyanins, 83.38% in flavonoids and 40% in antioxidant activity occurred when compared to contents in fresh blueberry topping. Toppings with honey showed the best results in the phenolic compounds and flavonoids retention and in reduction of the antioxidant activity. An exception was the anthocyanin content of the formulation with honey which showed the lowest loss rate. Pearson's correlation between anthocyanins and flavonoids content was not reported even though high positive co-relationships occurred between the other variables. (C) All Rights Reserved