A new HPLC-MS/MS method for the simultaneous determination of 36 polyphenols in blueberry, strawberry and their commercial products and determination of antioxidant activity

Berry fruits consumption has increased in recent years because they are rich sources of polyphenols with reported health benefits. The aim of the present work was to develop a new comprehensive and fast HPLC-MS/MS method for simultaneous determination of 36 phenolic compounds (7 anthocyanins, 9 flavonols, 4 flavan-3-ols, 2 dihydrochalcones, 2 flavanones and 12 phenolic acids) present in blueberry, strawberry, and their fruit jam. Blueberry fruits showed higher contents of anthocyanins, flavonols and phenolic acids, while strawberry fruits exhibited higher contents of flavan-3-ols, dihydrochalcones and flavanones. Anthocyanins were the main phenolic constituents in both berries. Furthermore, the higher total phenolic content in the blueberry fruit and jam justified their greater antioxidant capacity measured by DPPH free radical assay, compared to strawberry. In conclusion, this new HPLC-MS/MS method is useful and reliable for quality control and authentication analyses of blueberry and strawberry fruits and their commercial food products, such as jams.

Automated summary

Consumption of berry fruits has increased due to their richness in polyphenols with health benefits. A new HPLC-MS/MS method was developed for simultaneous determination of 36 phenolic compounds in blueberry, strawberry, and their jam. Blueberries showed higher contents of anthocyanins, flavonols, and phenolic acids, while strawberries exhibited higher contents of flavan-3-ols, dihydrochalcones, and flavanones. Anthocyanins were the main phenolic constituents in both berries, and blueberries had greater antioxidant capacity than strawberries. The method can be useful for quality control and authentication analyses of blueberry and strawberry fruits and their commercial products like jams.