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

Rodriguez-Mateos, Ana, Cifuentes-Gomez, Tania, George, Trevor and Spencer, Jeremy (2014) Impact of cooking, proving, and baking on the (poly)phenol content of wild blueberry. Journal of Agricultural and Food Chemistry, 62 (18). pp. 3979-3986. ISSN 0021-8561

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Official URL: http://dx.doi.org/10.1021/jf403366q

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.

Item Type: Article
Additional Information: Published online first 25-10-2013.
Uncontrolled Keywords: blueberry, processing, anthocyanins, procyanidins, phenolic acids, flavonols
Subjects: B400 Nutrition
Department: Faculties > Health and Life Sciences > Applied Sciences
Depositing User: Nicola King
Date Deposited: 12 Jun 2014 10:48
Last Modified: 24 Oct 2017 11:24
URI: http://nrl.northumbria.ac.uk/id/eprint/16577

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