These results demonstrated that the low temperature storage of
blueberry juice was capable of maintaining its bioactive properties
stable during the first 6 d. Piljac-Z ˇegarac et al. (2009), in a study of
various fruits, found a similar oscillation in antioxidant activity for
blueberry juice. Using the DPPH method and expressing the results
in Trolox equivalents, these authors concluded that only cranberry
juice showed stability during cold storage at 4 8C for 30 d. All the
other juices analyzed, including that of blueberry, suffered
significant (p < 0.05) losses in antioxidant capacity at the end of
the experiment, and therefore recommended consumption during
the first 48 h of refrigeration.