Effect of Time and Storage Temperature on Anthocyanin Decay and Antioxidant Activity in Wild Blueberry (Vaccinium angustifolium) Powder

This study evaluated the effects of storage on total and single anthocyanin (ACN) content, and total antioxidant activity (TAA) of freeze-dried wild blueberry (WB) powder maintained at 25, 42, 60, and 80 degrees C for 49 days. Storage reduced single and total ACN content at all of the temperatures; it was slower at 25 degrees C (-3% after 2 weeks), whereas it was faster at 60 degrees C (-60%) and at 80 degrees C (-85%) after 3 days. The values of half-life time (t(1/2)) were found to be 139, 39, and 12 days at 25, 42, and 60 C, respectively, utilizing the Arrhenius equation. No significant effects were detected on TAA by temperature increase. In conclusion, this study provides important information on the stability of WB powder at 25 degrees C; this is interesting scientific research for the food industry.