THE RESEARCH AND EVALUATION OF BLUEBERRY PREPARATION

Purpose of the work: To make the comparable ingredients and technology analysis of selected blueberry preparations registered in Lithuania, evaluate quantitatively and determine the antioxidant activity. Tasks: to investigate the supply of blueberry preparations registered in Lithuania. To make the comparable ingredients analysis of preparations mentioned above. Determine the phenolic compounds and anthocyanins quantity using the spectrophotometry method. Measure the antioxidant activity of selected preparation using DPPH method. Research objects and methodology: Preparations with blueberry extract and blueberry powder. Spectrophotometric methods were used for analysis: total phenolic content according calibration curve of galic acid; total anthocyanins - pH differential method; antioxidant activity - DPPH free radical inhibition. Results and conclusions: Until June, 2013 y. Lithuania set 47 record Blueberry fruit preparations. There was noticed that in 97 percent composition of the preparation, blueberry raw material shape - extract. 91 percent of explored preparations are multicomponent and just 9 percent - one-component. Determined by spectrophotometry, that the highest levels of the phenolic compounds are in ”Mėlynių ekstraktas“, capsules of (“Vitaforce”, United Kingdom) and the lowest – “Visioblue strong’’, capsules of (”Hankintatukku Oy’’, Finland). The quantity of Anthocyanins per recommended daily dose in the preparation was studied by spectrophotometry method. The highest level of these compounds determined in “Visioblue strong”, capsules (“Hankintatukku Oy”, Finland) and the lowest – “Bilberry extract, capsules (“Vitaforce”, United Kingdom). Antioxidant activity of preparations was evaluated using DPPH spectrophotometric method. The highest antioxidant activity was produced by “Matyk! Su liuteinu“, tablets (“Medicata Filia“, Lithuania) and the lowest activity was determined “Bilberry 160 mg“, capsules (“Aconitum“, Lithuania). After multiple linear analysis, the result showed when quantity of antocianins is bigger, then bigger activity of antioxidant preparations. Opposite, when quantity of phenolic compounds is bigger, then activity of antioxidant preparations is lower. The dynamics of anthocyanins quantity has bigger influence for antioxidant activity then phenolic compounds quantity