3.3.2. Oatmeal Bar

The total anthocyanin content of the oatmeal bar decreased with storage time at 4.4 ◦C (*p* = 0.0008) and 21 ◦C (*p* = 0.0008). The mean total anthocyanin content of both storage temperatures over eight weeks of storage is shown in Figure 2. After eight weeks of storage, the oatmeal bar retained 86.4% of the total anthocyanins present in the control sample (Day 0) when stored at 4.4 ◦C and 74.1% when stored at 21 ◦C. Changes in the major individual anthocyanins in the oatmeal bar over eight weeks of storage are shown in Figure S2. At 4.4 ◦C, seven individual anthocyanins did not significantly decrease over storage: petunidin-3-(6 ′′ -acetyl) glucoside, petunidin-3-arabinoside, petunidin-3-glucoside, delphinidin-3-(6 ′′ -acetyl) glucoside, cyanidin-3-arabinoside, the two co-eluting compounds (cyanidin-3-(6 ′′ -malonyl) galactoside + cyanidin-3-(6 ′′ -acetyl) galactoside), and the three co-eluting compounds (delphinidin-3-rutinoside + malvidin-3-(6 ′′ -acetyl) galactoside + cyanidin-3-(6 ′′ -malonyl) glucoside). The percent retention values of the anthocyanins over eight weeks of storage at 4.4 ◦C were all > 75%. When stored at 21 ◦C, petunidin-3-arabinoside, malvidin-3-(6 ′′ -acetyl) glucoside, the unknown delphinidin derivative, and the two co-eluting compounds (cyanidin-3-(6 ′′ -malonyl) galactoside + cyanidin-3-(6 ′′ -acetyl) galactoside) did not significantly decrease over eight weeks of storage. The percent retention of the other anthocyanins ranged from 68.2% (malvidin-3-glucoside) to 82.8% (petunidin-3-galactoside).

**Figure 2.** Stability of total anthocyanins in blueberry stored at 21 ◦C and 4.4 ◦C (*n* = 3/time point). Shaded area around lines represents 95% confidence intervals for predicted values.

#### 3.3.3. Graham Cracker Cookie

(6" (6" The total anthocyanin content of the graham cracker cookie decreased with storage time at 4.4 ◦C (*p* = 0.0003) and 21 ◦C (*p* < 0.0001). The mean total anthocyanin content of both storage temperatures over eight weeks of storage is shown in Figure 2. After eight weeks of storage, the graham cracker cookie retained about 74% of the total anthocyanins present in the control sample (Day 0) for both storage temperatures. Changes in the major individual anthocyanins in the graham cracker cookie over eight weeks of storage are shown in Figure S3. At both storage temperatures, petunidin-3-arabinoside and the two co-eluting compounds (cyanidin-3-(6 ′′ -malonyl) galactoside + cyanidin-3-(6 ′′ -acetyl) galactoside) did not significantly decrease with storage time. Percent retention of the three delphinidin-3-glycosides (glucoside, galactoside, and arabinoside) was >80% at 4.4 ◦C. However, the unidentified delphinidin derivative showed only 32.9% retention, while all the other compounds showed retentions >50%. When stored at 21 ◦C, delphinidin-3-arabinoside and petunidin-3-galactoside showed >80% retentions, while the unknown delphinidin derivative was the only compound showing <50% retention after eight weeks of storage (47.1%).

(6" (6"

(6"
