Comparative Study of Red Berry Pomaces (Blueberry, Red Raspberry, Red Currant and Blackberry) as Source of Antioxidants and Pigments

Abstract

Anthocyanins are phenolic compounds with important technological applications due to its bioactive and color properties. In this study, pomaces from four red berries (blueberries, red raspberries, red currants and blackberries) have been analyzed as sources of anthocyanins. Anthocyanins were determined by high-performance liquid chromatography/mass spectrometry, total phenolic content (TPC) by Folin–Ciocalteu method, antioxidant activity by ABTS assay, and color by tristimulus colorimetry. A total of 15 anthocyanins were identified and quantified in the different pomaces from red berries. Pomaces exhibited different qualitative and quantitative anthocyanin profile and antioxidant activity, depending on type of red berry. The highest amounts of anthocyanins were found in blueberries (1188 mg/100 g); however, red currant pomaces exhibited the highest TPC (3447 mg/100 g) and AA (61 mmol/100 g). Color of extracts was different depending on individual and total content of anthocyanins. Results indicate that these berry pomaces are a natural source of antioxidants and pigments, and they may be useful for industrial purposes. Therefore, the exploitation of these pomaces, such as possible byproducts for their reuse in the food, cosmetics, and drug industries, could be of great interest, considering either the whole pomaces or its individual components.