CAN BE BLUEBERRIES THE RISK FOOD AND RAW MATERIAL?

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February 2012, vol. 1, Special issue
pages: 769-776
Article type: Food Sciences of Food Sciences
Abstract: Fruits of the highbush blueberries are popular for their beneficial effects on human health and for their excellent sweet-vine taste. Our work is focused on risk assessment of selected elements in relation to the content of bioactive compounds in wild and cultivated of highbush blueberries (Vaccinium corymbosum L.). Anthocyanins are polyphenols that are widely distributed in plants, and contribute to the brilliant blue, red or purple colour in leaves, flowers or fruits. In the samples the antioxidant capacity by the method of Brand – Williams using DPPH (2,2–difenyl-1-pikrylhydrazyl) and the content of anthocyanins by the modified method Lapornik in two samples of wild blueberries from different areas of Slovakia (Čertovica and Oravské Veselé) and in 6 cultivated varieties highbush blueberry (Bluejay, Bluecrop, Patriot, Berkeley, Brigitta, Nelson) were determined. The contents of risky elements - Cd, Pb were assessed by AAS method. The contents of Pb were in all observed samples higher than the maximum limit given by the legislation (cultivated: 0.5612 – 0.9912 mg.kg-1, wild: 0.792 – 0.874 mg.kg-1). The measured content values of Cd were in all samples of blueberries lower than hygienic limit. The highest content of anthocyanins from analysed samples was in wild blueberries from surrouding Čertovica 4870.125 ± 22.803 mg.dm-3, but in this sample was simultaneously the lowest antioxidant capacity of 61.15 ± 1.002 %. The highest antioxidant capacity was measured in sample of cultivated variety Bluejay 87.175 ± 0.45 %. It is important to carry out monitoring of heavy metals to consumption of safe food raw materials and foodstuffs.
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