Blueberries are associated with several health perks including improved thinking, reduced risk for heart disease and reduced inflammation attributed to the phenol content of the plant. Processing of the fruit such as juicing and canning lowers polyphenol content by 22-81%.
The research team tested the stability of the polyphenol compounds during cooking, proofing and baking. It was determined 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. In contrast the levels of smaller procyanidin oligomers obtained a boost while those of the larger ones dipped. Phenolic acid levels increased. Other compounds such as quercetin remained constant.
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 FoodChemistry, 2013; 131025155800004 DOI: 10.1021/jf403366q