Open Access Thesis
Date of Award
Nutrition and Food Science
COMPARATIVE PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITIES OF BLUEBERRY (VACCINIUM CORYMBOSUM) AFECTED BY IN VITRO DIGESTION
Adviser: Dr. Kevin Zhou
Major: Nutrition and Food Science
Degree: Master of Science
The biological properties of antioxidants depend on their release from the food matrix during the digestion process. Blueberry contains a wide range of phenolic compounds which are of great significance due to their antioxidant activity. In vitro digestion is a rapid and inexpensive method used to determine the availability of nutrients involved in the absorption studies with humans. Total phenolic content and antioxidant activity of Vaccinium Corymbosum blueberry was studied after in vitro digestion. The digested sample showed significantly higher TPC, DPPH and ORAC values compared to undigested sample. Highest antioxidant activity was observed in treated in vitro digested blueberry sample as measured by DPPH and ORAC methods. Results from this study showed that digestion enhances the availability of antioxidants in blueberry, where the digested fruit demonstrate a higher antioxidant content and capacity, with p<0.001 for TPC, p<0.05 for DPPH and p<0.05 for ORAC.
Gharbi, Sonia, "Comparative Phenolic Content And Antioxidant Activities Of Blueberry (vaccinium Corymbosum) Afected By In Vitro Digestion" (2014). Wayne State University Theses. 299.