Freezing Blueberries Improves Antioxidant Availability

Since blueberries are frozen soon after they are picked, “they are equal in quality to fresh,” Plumb explains. She analyzed the anthocyanin content of blueberries frozen for one, three, and five months and found no decrease in antioxidants over fresh berries.

Cooking with Kathy Man

Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb.

Anthocyanins, a group of antioxidant compounds, are responsible for the color in blueberries, she explains. Since most of the color is in the skin, freezing the blueberries actually improves the availability of the antioxidants.

The food science major from Rapid City, who received her bachelor’s degree in December, did her research as part of an honors program independent study project.

“Blueberries go head to head with strawberries and pomegranates in antioxidant capacity,” says professor Basil Dalaly, Plumb’s research adviser. In addition, blueberries are second only to strawberries, in terms of the fruits Americans prefer.

Blueberries are beneficial for the nervous system and brain, cardiovascular system, eyes, and urinary tract, Dalaly explains. “Some claim it’s the world’s healthiest food.”

The United States produces nearly 84% of the world’s cultivated…

View original post 223 more words

Leave a comment

Filed under antioxidants

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s