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The Effect Of Freezing As A Storage Method On Anthocyanin Concentration In Blueberries, Marin E. Plumb
The Effect Of Freezing As A Storage Method On Anthocyanin Concentration In Blueberries, Marin E. Plumb
Undergraduate Honors Papers
Blueberries are rich in a water-soluble class of pigments known as anthocyanins which are known antioxidants. Antioxidants help prevent many diseases by stabilizing free radicals, but are prone to losses in food during storage. The goal of this study was to test the effect of freezing as a storage method on anthocyanin concentration and antioxidant activity over time. Blueberries from Canada and Argentina were frozen for up to 5 months and periodically tested for anthocyanin concentration and antioxidant activity. Anthocyanins were extracted using a mixture of methanol, acetic acid, and water, and evaporation under vacuum. They were separated using column …