Washington Hospital Center, Washington, DC, USA.
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.
本研究考察了家庭烹饪方法对野生蓝莓亲水性抗氧化活性（HAA）的影响。采用 ABTS/H(2)O(2)/HRP 褪色法分析了烘焙、微波、炖煮和煎炒冷冻野生蓝莓以及解冻未煮过的对照品的 HAA。所有烹饪处理均源自使用野生蓝莓的食谱，且重复了三次。采用随机区组设计来确定烹饪后和每个试验之间抗氧化剂含量是否存在统计学差异。解冻浆果烹饪后没有统计学上的显著降低。按鲜重和干重计算，煎炒蓝莓的 HAA显著高于烘焙、炖煮和对照蓝莓（P<0.05）。野生蓝莓中的抗氧化剂似乎耐热，因为烹饪后的浆果仍保留有显著的 HAA。烹饪过的野生蓝莓可以作为膳食抗氧化剂的良好来源。
