date:Jul 05, 2013
g for retail sale, were measured. The ANC, PAC and CA levels dropped by about 8%, 43% and 60%, respectively, compared to quick-frozen blueberries stored continuously from harvest at minus 80 degrees Celsius. Baking, boiling and microwaving also reduced the levels of the compounds, with longer cooking times (three to five minutes of microwaving) leading to the biggest declines in the concentrations of these blueberry components.
Researchers also conducted cell-based assays to measure the antioxi