The purpose of this paper was to identify the effect of the addition of blueberries in the finished dietary and functional product, sorbet with isomalt and maltitol, regarding the content in polyphenols and antioxidant activity.
Total polyphenols were determined by the Spectrophotometric method Folin-Ciocalteu using Spectrophotometer (UV-1700, Pharma Spec, Shimadzu).
Antioxidant capacity was determined by evaluating the Free Radical Scavenging effect on the 1,1-difenyl-2-picrylhydrazyl (DPPH) radical. The absorbance of the samples was measured at 515 nm (UV-1700, Pharma Spec, Shimadzu).
In the case of atomized blueberries, the content of polyphenols decreases significantly compared to whole blueberries fruit (“362,26/339,55 mg/100g; 575,00/636,01 mg/100g; 642,65/985,00 mg/100gâ€) and the functional product (“222,54/310 mg/100g; 421,05/573,90 mg/100 g; 600,91/780,65 mg/100 g“), which means that by atomization the total surface of oxygen in the air increases, increasing the risk of oxidation of phenolic compounds, and it would be desirable for the blueberries to be added whole.
There are no significant differences in the determination of antioxidant activity between the blank samples (57.82%, 72.79%, 83.99%, 72.20%, 75.88%, 83.84) and dietary product variants (61.72%, 74.33%, 84.58%, 77.43%, 82.59%; 87.53%), also there are no significant differences between samples with the whole and atomized blueberries.
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