Retention of polyphenols in blueberries (Vaccinium corymbosum) after different cooking methods, using UHPLC-DAD-MS based metabolomics

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• 作者：Yang Zhao^a ; ^b ; Xianli Wu^c ; Liangli Yu^b ; Pei Chen^a ; ^{pei.chen@ars.usda.gov}
• 关键词：Retention ; Polyphenols ; Anthocyanins ; Blueberries ; Baking ; Boiling ; Microwaving ; UHPLC&ndash ; DAD&ndash ; MS based metabolomics ; Food composition ; Food analysis
• 刊名：Journal of Food Composition and Analysis
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：56
• 期：Complete
• 页码：55-66
• 全文大小：1436 K
• 卷排序：56

文摘

Impacts of three cooking. Methods on polyphenols in blueberries were investigated. 25 compounds were statistically different between fresh and cooked blueberries. Microwaving treatments led to the highest loss of polyphenols in blueberries.