Featured Research

from universities, journals, and other organizations

Baking blueberries changes their polyphenol content, health benefits

Date:
October 30, 2013
Source:
American Chemical Society
Summary:
Blueberries are called a "superfood" for their high polyphenol content, but when served as warm, gooey pie filling or when lending bursts of sweet flavor to a muffin, their "super" health benefits change. Scientists studied how cooking and baking affect the increasingly popular fruit's polyphenols and reported their mixed findings in a new article.

Blueberries are called a "superfood" for their high polyphenol content, but when served as warm, gooey pie filling or when lending bursts of sweet flavor to a muffin, their "super" health benefits change. Scientists studied how cooking and baking affect the increasingly popular fruit's polyphenols and reported their mixed findings -- levels of some of these substances rose while others fell -- in ACS' Journal of Agricultural and Food Chemistry.

Ana Rodriguez-Mateos and colleagues note that eating blueberries is associated with several health perks including improved thinking, reduced risk for heart disease and reduced inflammation. Research suggests that a set of natural plant compounds called polyphenols lend the fresh fruit these benefits. But consumers don't always enjoy blueberries raw. Some methods of processing, such as juicing and canning, lower polyphenol levels by 22 to 81 percent. However, no studies have tested whether using blueberries in breads, muffins or pies affects their polyphenol content. Rodriguez-Mateos' team sought to test the stability of these health-promoting compounds during cooking, proofing (when the dough rises before cooking) and baking.

They found that all three processes had mixed effects on blueberries' polyphenols including anthocyanin, procyanidin, quercetin and phenolic acids. Anthocyanin levels dropped by 10 to 21 percent. The levels of smaller procyanidin oligomers got a boost while those of the larger ones dipped. Phenolic acid levels increased. Other compounds such as quercetin remained constant. They say that the good retention of polyphenols observed in their study might be due to the use of yeast, which may act as a stabilizing agent during baking. "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," the researchers state.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Journal Reference:

  1. Ana Rodriguez-Mateos, Tania Cifuentes-Gomez, Trevor W. George, Jeremy P. E. Spencer. Impact of Cooking, Proving, and Baking on the (Poly)phenol Content of Wild Blueberry. Journal of Agricultural and Food Chemistry, 2013; 131025155800004 DOI: 10.1021/jf403366q

Cite This Page:

American Chemical Society. "Baking blueberries changes their polyphenol content, health benefits." ScienceDaily. ScienceDaily, 30 October 2013. <www.sciencedaily.com/releases/2013/10/131030104120.htm>.
American Chemical Society. (2013, October 30). Baking blueberries changes their polyphenol content, health benefits. ScienceDaily. Retrieved August 27, 2014 from www.sciencedaily.com/releases/2013/10/131030104120.htm
American Chemical Society. "Baking blueberries changes their polyphenol content, health benefits." ScienceDaily. www.sciencedaily.com/releases/2013/10/131030104120.htm (accessed August 27, 2014).

Share This




More Plants & Animals News

Wednesday, August 27, 2014

Featured Research

from universities, journals, and other organizations


Featured Videos

from AP, Reuters, AFP, and other news services

Raw: Firefighters Rescue Puppy Stuck in Tire

Raw: Firefighters Rescue Puppy Stuck in Tire

AP (Aug. 26, 2014) It took Houston firefighters more than an hour to free a puppy who got its head stuck in a tire. (Aug. 26) Video provided by AP
Powered by NewsLook.com
Have You Ever Been 'Sleep Drunk?' 1 in 7 Has

Have You Ever Been 'Sleep Drunk?' 1 in 7 Has

Newsy (Aug. 26, 2014) A study published in the journal "Neurology" interviewed more than 19,000 people and found 15 percent suffer from being "sleep drunk." Video provided by Newsy
Powered by NewsLook.com
Great White Shark Spotted Off Massachusetts Coast

Great White Shark Spotted Off Massachusetts Coast

Reuters - US Online Video (Aug. 26, 2014) A great white shark is spotted off the shore at Duxbury beach in Massachusetts forcing beach goers out of the water. Linda So reports. Video provided by Reuters
Powered by NewsLook.com
Raw: Elk Wanders Into German Office Building

Raw: Elk Wanders Into German Office Building

AP (Aug. 25, 2014) A young bull elk wandered inside the office building of a company in Dresden, Germany on Monday. The elk became trapped between a wall and glass windows while rescue workers tried to rescue him safely. (Aug. 25) Video provided by AP
Powered by NewsLook.com

Search ScienceDaily

Number of stories in archives: 140,361

Find with keyword(s):
Enter a keyword or phrase to search ScienceDaily for related topics and research stories.

Save/Print:
Share:

Breaking News:
from the past week

In Other News

... from NewsDaily.com

Science News

Health News

    Environment News

    Technology News



    Save/Print:
    Share:

    Free Subscriptions


    Get the latest science news with ScienceDaily's free email newsletters, updated daily and weekly. Or view hourly updated newsfeeds in your RSS reader:

    Get Social & Mobile


    Keep up to date with the latest news from ScienceDaily via social networks and mobile apps:

    Have Feedback?


    Tell us what you think of ScienceDaily -- we welcome both positive and negative comments. Have any problems using the site? Questions?
    Mobile: iPhone Android Web
    Follow: Facebook Twitter Google+
    Subscribe: RSS Feeds Email Newsletters
    Latest Headlines Health & Medicine Mind & Brain Space & Time Matter & Energy Computers & Math Plants & Animals Earth & Climate Fossils & Ruins