Bilberries are processed into different food products and beverages. Therefore, we studied how various bilberry items (puree, infusion, liqueur, and fresh and pasteurized juices) differ in secondary metabolites as compared to the fresh fruit. For this purpose, we identified phenolics with a liquid chromatography-mass spectrophotometry (LC-MS) system and compared phenolic profiles and phenolic contents in various bilberry products prepared from the same raw material. Our results show that processing significantly affected the biochemical pattern and levels of phenolics. Total analyzed phenolics decreased with processing, mostly due to anthocyanins, which had the highest share in phenolic profile of all bilberry-based products. The highest differences among products in flavanol (63.7-fold), followed by flavonol contents (26.3-fold). Fresh fruits had the highest content of total anthocyanins (5,190 mg/100 g dry weight [DW]), followed by puree (2,719 mg/100 g DW), infusion (2,469 mg/100 g DW), and liqueur (1,830 mg/100 g DW), whereas fresh and pasteurized juices had the lowest content of total anthocyanins (921 and 1,099 mg/100 g DW). PRACTICAL APPLICATION Although we confirmed the common belief among consumers that the consumption of fresh berries is more beneficial than consuming processed products, this study showed that various bilberry-derived products can also be valuable source of phenolic compounds all year round.

中文翻译：

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加工过的越橘产品是酚类物质的良好来源吗？

越橘被加工成不同的食品和饮料。因此，我们研究了与新鲜水果相比，各种越橘产品（果泥、浸液、利口酒、新鲜和巴氏杀菌果汁）在次级代谢物中的差异。为此，我们使用液相色谱-质谱 (LC-MS) 系统鉴定了酚类物质，并比较了由相同原料制备的各种越橘产品中的酚类成分和酚类含量。我们的研究结果表明，加工显着影响了酚类物质的生化模式和水平。总分析的酚类物质随着加工而减少，主要是由于花青素，它在所有基于越橘的产品的酚类成分中所占的份额最高。产品中黄烷醇含量差异最大（63.7倍），其次是黄酮醇含量（26.3倍）。新鲜水果的总花青素含量最高（5,190 毫克/100 克干重 [干重]），其次是果泥（2,719 毫克/100 克干重）、浸泡液（2,469 毫克/100 克干重）和利口酒（1,830 毫克/ 100 g DW），而新鲜和巴氏杀菌果汁的总花青素含量最低（921 和 1,099 mg/100 g DW）。实际应用 虽然我们证实了消费者普遍认为食用新鲜浆果比食用加工产品更有益，但这项研究表明，各种越橘衍生产品也可以全年成为有价值的酚类化合物来源。而新鲜和巴氏杀菌果汁的总花青素含量最低（921 和 1,099 毫克/100 克干重）。实际应用 虽然我们证实了消费者普遍认为食用新鲜浆果比食用加工产品更有益，但这项研究表明，各种越橘衍生产品也可以全年成为有价值的酚类化合物来源。而新鲜和巴氏杀菌果汁的总花青素含量最低（921 和 1,099 毫克/100 克干重）。实际应用 虽然我们证实了消费者普遍认为食用新鲜浆果比食用加工产品更有益，但这项研究表明，各种越橘衍生产品也可以全年成为有价值的酚类化合物来源。