Resveratrol Analysis and Degradation Study in Blueberry Samples by HPLC with Fluorescence Detection

摘要

Separation and quantification of trans-resveratrol in blueberry extracts were achieved using high performance liquid chromatography (HPLC). Trans-resveratrol in blueberry juice was found to be at a high level of 16.60+-0.19mug/mL. This antioxidant polyphenols compound was also quantified, in two brands of blueberry powder, to be 236.4 +- 7.5 mug/g or 269.9 +-5.7 mug/g. Degradation of trans-resveratrol was observed in standard solutions and in blueberry samples (juice and powder extracts). It was found that degradation of trans-resveratrol was more severe when it was exposed to room light at room temperature. Therefore, it is advisable to store blueberry juice at 4癈 in the dark, and consume it within 1-3 days in order to benefit from adequate intake of the antioxidant in the juice.