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Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products

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† Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, Arkansas 72704, United States
§ Arkansas Children’s Nutrition Center
‡ Agriculture Research Service, U.S. Department of Agriculture, 1212 Marshall Street, Little Rock, Arkansas 72202, United States
*Address correspondence to this author at the Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704 (e-mail [email protected]).
Cite this: J. Agric. Food Chem. 2010, 58, 22, 11749–11754
Publication Date (Web):October 29, 2010
https://doi.org/10.1021/jf102964b
Copyright © 2010 American Chemical Society
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    Abstract

    Changes in blackberry ellagitannin composition in response to juicing (clarified and nonclarified), pureeing, canning (in water or syrup), and freezing as well as changes in processed products during 6 months of storage were investigated. Canning, pureeing, and freezing had little effect on ellagitannins, but processing berries into nonclarified and clarified juices resulted in total ellagitannin losses of 70 and 82%, respectively, due to removal of ellagitannin-rich seeds in the presscake. Minimal changes in total ellagitannin content were observed during storage of thermally processed products, but compositional changes indicative of ellagitannin depolymerization were apparent. The ellagitannin content and composition of frozen berries remained stable over 6 months of storage. Ellagitannins are well retained in canned, pureed, and frozen blackberries, but methods are needed to prevent losses during juice processing and/or exploit the ellagitannin-rich coproducts.

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