Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish

This study examined the effects of cooking on the degradation of anthocyanins and anthocyanidins of blueberries (Vaccinium corymbosum L.) from cultivar Bluecrop. Fruits were used to prepare jams with different degrees Brix and stuffed fish. A systematic evaluation of the degradation of anthocyanins and anthocyanidins of blueberries was performed; for that purpose an HPLC/DAD method was used to determine anthocyanin profile and anthocyanidin contents in fresh and cooked blueberries and in jams. Ten anthocyanins were separated and monitored in methanolic extracts. Of the six common anthocyanidins, four were identified in the hydrolysates, namely, delphinidin, cyanidin, petunidin and malvidin. Percentage of degradation of anthocyanins and anthocyanidins in jams is highly dependent on degrees Brix: 64-76 degrees Brix led to 20-30% degradation, whereas 80 degrees Brix resulted in degradation between 50 and 60%. Percentage of degradation of anthocyanins in whole blueberries cooked in stuffed fish ranged between 45 and 50%, however, for anthocyanidins, the percentage of degradation was significantly lower, between 12 and 30%, indicating that this cooking procedure can preserve anthocyanidin degradation.