Resumen
- Critical steps of a typical industrial line for processing a blackberry-based beverage in glass bottles have been studied,together with the effects of storage of final product at four different temperatures. For the steps, contents of totalphenolics, anthocyanins, ellagitannins, and minor phenolic compounds were assessed by HPLC-DAD and antioxidantcapacity by H-ORAC and DPPH. Thermal processes, especially blanching, drasticall y reduced anthocyanins, whereashot-filling degraded ellagitannins. The final product showed reduced values for the anthocyanins cyanidin-3-glucoside (by 52%) and cyanidin-3-malonyl glucoside (64%), and ellagitannins lambertianin C (80%), and sanguiinH-6 (50%). Antioxidant capacity (H-ORAC) dropped by almost 47%. The anthocyanins and ellagitannins continueddegrading during storage, especially if temperatures were high. Reduction kinetic parameters during storage wereestimated for anthocyanins and, for the first time, for both lambertianin C and sanguiin H-6.