Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries.
The present study examined the effects of domestic cooking methods on the hydrophilic antioxidant activity (HAA) of wild blueberries. Baked, microwaved, simmered, and pan-fried frozen wild blueberries, and a thawed uncooked control, were analyzed for HAA using an ABTS/H(2)O(2)/HRP decoloration method. All cooking treatments were derived from recipes using wild blueberries, and were performed in triplicate. A randomized block design was used to determine whether there were statistical differences in antioxidant content after cooking and between each of the trials. There were no statistically significant decreases after cooking the thawed berries. On both a fresh weight and a dry weight basis, pan-fried blueberries had significantly higher HAA than baked, simmered, and control blueberries (P<0.05). Antioxidants in wild blueberries appear to be heat stable since cooked berries retained significant HAA. Cooked wild blueberries can be recommended as a good source of dietary antioxidants.
Murphy
Rebecca Ree
RR
Washington Hospital Center, Washington, DC, USA.
Renfroe
Michael H
MH
Brevard
Patricia Bowling
PB
Lee
Robert E
RE
Gloeckner
Janet W
JW
D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D052160:Benzothiazoles; D029798:Blueberry Plants / Q000737:chemistry*; D003296:Cooking / Q000379:methods; D004032:Diet; D004355:Drug Stability; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D057927:Hydrophobic and Hydrophilic Interactions; D028321:Plant Preparations / Q000737:chemistry / Q000494:pharmacology*; D013451:Sulfonic Acids / Q000378:metabolism; D013844:Thiazoles / Q000378:metabolism
D000975:Antioxidants; D052160:Benzothiazoles; D028321:Plant Preparations; D013451:Sulfonic Acids; D013844:Thiazoles; C002502:2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid