There are some nutritional differences between dried and fresh fruit. But antioxidant activity is generally not one of them. A study published in The Journal of Biomedicine and Biotechnology looked at the effects that freezing and drying had on antioxidants in fresh blueberries. The berries were either frozen at roughly 4 degrees Fahrenheit for up to three months, or they were dried through one of two drying processes. Ultimately, when the researchers measured and compared their antioxidant activity, they found no significant differences between the fresh, dried and frozen berries.