Home-based preparation approaches altered the availability of health beneficial components from carrot and blueberry

Authors: GAO, BOYAN - University Of Maryland; YU, LU - University Of Maryland; LIU, JIE - Beijing Advanced Innovation Center For Food Nutrition And Human Health, Beijing Technology & Busine; Wang, Thomas - Tom; LUO, YINGHUA - University Of Maryland; YU, LIANGLI - University Of Maryland; ZHANG, HUIJUAN - Beijing Advanced Innovation Center For Food Nutrition And Human Health, Beijing Technology & Busine; GONG, LINGXIAO - Beijing Advanced Innovation Center For Food Nutrition And Human Health, Beijing Technology & Busine

Submitted to: Journal of Food Science and Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/3/2017
Publication Date: 3/18/2017
Citation: Gao, B., Yu, L., Liu, J., Wang, T.T., Luo, Y., Yu, L., Zhang, H., Gong, L. 2017. Home-based preparation approaches altered the availability of health beneficial components from carrot and blueberry. Journal of Food Science and Nutrition. (42):9237-9246. https://doi.org/10.1002/fsn3.462.
DOI: https://doi.org/10.1002/fsn3.462

Interpretive Summary: Food preparation methods may influence the stability and release of food bioactives. This study investigated the effects of different home food preparation methods on the availability of the total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberries and carrots. High performance liquid chromatography (HPLC)analysis revealed that ground carrots using blenders released a significantly greater amount of ß-carotene than their chopped counterpart, and blueberry samples prepared with different commercial blenders/grinders released different levels of cyaniding-3-O-glucoside and malvidin-3-O-glucoside. Furthermore, microwaving was able to significantly alter the releasable amounts of cyaniding-3-O-glucoside and malvidin-3-O-glucoside from blueberries. In addition, carrots and blueberries processed using different blenders and chopping with or without microwaving differed in their available levels of TPC, and radical scavenging components against DPPH•, oxygen radicals and HO•, as well as their potential anti-inflammatory activities. Taken together, these results indicated that home food preparation approaches may alter the availability of health components from carrots and blueberries. The results also suggested that the influence may depend on the fruit and vegetable type, but not the price of blenders or grinders. The information may be used by food scientists and nutritionists, as well as consumers.

Technical Abstract: This study investigated the effects of different home food preparation methods on the availability of the total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberries and carrots. High performance liquid chromatography (HPLC) analysis revealed that ground carrots using blenders released a significantly greater amount of ß-carotene than their chopped counterpart, and blueberry samples prepared with different commercial blenders and grinders released different levels of cyaniding-3-O-glucoside and malvidin-3-O-glucoside. Furthermore, microwaving was able to significantly alter the releasable amounts of cyaniding-3-O-glucoside and malvidin-3-O-glucoside from blueberries. In addition, carrots and blueberries processed using different blenders and chopping with or without microwaving differed in their available levels of TPC, and radical scavenging components against DPPH•, oxygen radicals and HO•, as well as their potential anti-inflammatory activities. Taken together, these results indicated that home food preparation approaches may alter the availability of health components from carrots and blueberries. The results also suggested that the influence may depend on the fruit and vegetable type, but not the price of blenders or grinders.