Cooking does not decrease hydrophilic antioxidant capacity of wild blueberries

Int J Food Sci Nutr. 2009:60 Suppl 2:88-98. doi: 10.1080/09637480802495297. Epub 2009 Feb 28.


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.

MeSH terms

  • Antioxidants / analysis*
  • Antioxidants / pharmacology
  • Benzothiazoles
  • Blueberry Plants / chemistry*
  • Cooking* / methods
  • Diet
  • Drug Stability
  • Fruit / chemistry*
  • Hot Temperature
  • Humans
  • Hydrophobic and Hydrophilic Interactions*
  • Plant Preparations / chemistry
  • Plant Preparations / pharmacology*
  • Sulfonic Acids / metabolism
  • Thiazoles / metabolism


  • Antioxidants
  • Benzothiazoles
  • Plant Preparations
  • Sulfonic Acids
  • Thiazoles
  • 2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid