Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries

Abstract

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.

Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants

“…In addition, heating fruits in a microwave oven increased temperature faster than other heating methods 25 . This destroyed cell membranes of wild blueberries (Vaccinium angustifolium) and allowed antioxidants to be easily extracted from the fruits 26 . Our result agrees with Chuah et al 24 who reported that cooking peppers by microwaving had more antioxidants than stir-frying and boiling.…”

Effect of postharvest handling practices on phytochemical concentrations and bioactive potential in wild blueberry fruit

“…Other reports of increased phytochemicals associated with culinary preparations include increased quercetin concentrations in onions (Allium cepa L.) exposed to sautéing, baking or boiling [21], and enhanced absorption of lycopene in tomatoes exposed to heat [22]. Moreover, a previous study suggests that hydrophilic antioxidant activity of wild blueberries is not negatively impacted by a variety of domestic cooking methods and is even increased in pan-fried frozen WBB [23]. Kalt et al [24] determined that WBB products varied significantly in antioxidant capacity and that higher levels of ANC and total phenolics were present in WBB that were pureed at 60 • C compared to those at 20 • C [24].…”

Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

“…This has to be taken into account in active packaging because migration from food contact materials is not negligible, even the concentration of migrants in the food can approach that of substances used as direct food additives (SimalGándara, Damant, & Castle, 2002). Great interest has recently been shown in natural products because of the numerous benefits to health, such as the antioxidant effects of tea, rosemary, oregano, spices, herbs, clove, blueberries, mustard, red wine and others (Alén-Ruiz, García-Falcón, Pérez-Lamela, Martínez-Carballo, & Simal-Gándara, 2009;Beddows, Jagait, & Kelly, 2000;Bhale, Xu, Prinyawiwatkul, King, & Godber, 2007;Houhoula, Oreopoulou, & Tzia, 2003;McCarthy, Kerry, Kerry, Lynch, & Buckley, 2001;Murphy, Renfroe, Brevard, Lee, & Gloeckner, 2009;Wanasundara & Shahidi, 1998).…”