Samples of ground blueberry (1.500 g) were extracted with acidified (HCl 0.1%) methanol (15 mL × 3) in an ultrasonic water bath (USC-1400 Unique) for 30 minutes at room temperature (20 °C). The extract was centrifuged at 2000 g for 10 minutes, and the supernatant was used to assess the total anthocyanin contents (TA).