Resveratrol content in raw and baked blueberries and bilberries (Vaccinium)

The purpose of this study was to determine the resveratrol content in raw and baked blueberries and bilberries (Vaccinium species). Analyses were carried out using liquid chromatography-mass spectrometry (LC-MS). Resveratrol levels between each Vaccinium cultivar were also analyzed. Resveratrol content was determined on dry weight basis (DWB) and a resveratrol content-moisture content correlation was performed.; There were significant differences in the resveratrol content between the five blueberry and bilberry cultivars. When Vaccinium samples were baked in muffins, resveratrol was not destroyed during the baking process and appeared to be a heat stable phytochemical. There was no correlation between moisture content and resveratrol concentrations in any of the blueberry or bilberry cultivars. There is currently no published data reporting the resveratrol content of any Vaccinium species.; The LC-MS method was highly selective in detecting resveratrol quantities at levels <200 pmol/g sample. The trans-resveratrol configuration was found both before and after heat treatment, with no detection of the cis isomer in any of the berry samples.