Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry

Ana Rodriguez-Mateos, Tania Cifuentes-Gomez, Trevor George, Jeremy Spencer

Research output: Contribution to journalArticlepeer-review

26 Citations (Scopus)

Abstract

Accumulating evidence suggests that diets rich in (poly)phenols may have positive effects on human health. Currently there is limited information regarding the effects of processing on the (poly)phenolic content of berries, in particular in processes related to the baking industry. This study investigated the impact of cooking, proving, and baking on the anthocyanin, procyanidin, flavonol, and phenolic acid contents of wild blueberry using HPLC with UV and fluorescence detection. Anthocyanin levels decreased during cooking, proving, and baking, whereas no significant changes were observed for total procyanidins. However, lower molecular weight procyanidins increased and high molecular weight oligomers decreased during the process. Quercetin and ferulic and caffeic acid levels remained constant, whereas increases were found for chlorogenic acid. Due to their possible health benefits, a better understanding of the impact of processing is important to maximize the retention of these phytochemicals in berry-containing products.
Original languageEnglish
Pages (from-to)3979-3986
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number18
DOIs
Publication statusPublished - 1 May 2014

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