HPLC-Mass spectrometry analysis of phenolics comparing traditional bilberry and blueberry liqueurs

Medič, Aljaž (author), Smrke, Tina (author), Hudina, Metka (author), Veberič, Robert (author), Zamljen, Tilen (author)

The purpose of this study was to investigate the differences between the phenolics compositions of bilberry and blueberry liqueurs, to determine whether these are comparable. Both bilberry and blueberry liqueurs have the same name on the market, however they differ in phenolic composition and content. A total of 43 compounds were identified, 36 in the bilberry liqueur, and 21 in the blueberry liqueur. High performance liquid chromatography coupled with mass spectrometry (HPLC-MS) was used to identify and quantify these compounds, where they were fragmented to the MS$^4$ fragments. Anthocyanins were the major phenolics group detected in the bilberry liqueurs, but only the second most abundant phenolics group in the blueberry liqueurs. The most abundant phenolics group in the blueberry liqueurs was hydroxycinnamic acids. The lowest content of individual phenolic compounds was for blueberry liqueur made from whole fruit. This study will provide valuable data to consumers in their choice of a more expensive bilberry liqueur or a cheaper blueberry liqueur.

• Language: English
• Keywords: phenolic compounds, HPLC-MS identification, Vaccinium myrtillus L., Vaccinium corymbosum L., liqueur
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Year: 2023
• Number of pages: 8 str.
• Numbering: Vol. 173, pt. 2, art. 113373
• PID: 20.500.12556/RUL-148797
• UDC: 634.1/.7
• ISSN on article: 1873-7145
• DOI: 10.1016/j.foodres.2023.113373
• COBISS.SI-ID: 162854915
• Publication date in RUL: 31.08.2023

Record is a part of a journal

• Title: Food research international
• Publisher: Elsevier
• ISSN: 1873-7145
• COBISS.SI-ID: 21407510

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: liker, navadna borovnica, ameriška borovnica, identifikacija HPLC-MS, fenolne spojine

Projects

• Funder: ARRS - Slovenian Research Agency
• Project number: P4-0013
• Name: Hortikultura