Baking Changes Polyphenol Content In Blueberries

DUSSELDORF, GermanyCooking, baking and proofing blueberries has shown varied affects on certain health benefits, including lowering and sometimes boosting some of the fruit's polyphenols, according to a new study in Journal of Agricultural and Food Chemistry. Affected compounds include anthocyanin, procyanidin, quercetin and phenolic acids.

Researchers at the University of Düsseldorf tested the stability of polyphenol compounds during cooking, proofing (when the dough rises before cooking) and baking to determine whether blueberries maintain their health benefits in finished products. Health benefits associated with polyphenols in blueberries include improved thinking, reduced risk for heart disease and improved immune function.

They found all three processes had mixed effects on blueberries' polyphenols, including anthocyanin, procyanidin, quercetin and phenolic acids. Anthocyanin levels dropped by 10% to 21%, while phenolic acid levels increased. Quercetin remained constant.

Researchers contributed the good retention of polyphenols to yeast, which may act as a stabilizing agent during baking.