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2009 | 59 | 1 |

Tytuł artykułu

Effect of processing and storage conditions on phenolic compounds and antioxidant capacity of highbush blueberry jams

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Treść / Zawartość

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Języki publikacji

EN

Abstrakty

EN
A decrease in contents of anthocyanins, total phenolics, chlorogenic acid and antioxidant capacity in different highbush blueberry (Vaccinium corymbosum L.) jams was studied during processing and storage. Jams prepared with sucrose (high-sugar and low-sugar jams), sweeteners (light jam), sweeteners and oligofructose (light jam with oligofructose) were processed with the use of the same parameters. The content of phenolic compounds and antioxidant capacity were determined directly after production and after 2, 4 and 6 months of storage of the jams. Bearing in mind the content of fresh fruit in jams, the processing of berries evoked a reduction in the antioxidant capacity by 13 to 19%. The difference in total phenolics and anthocyanins contents of all blueberry jams was significant. The highest content of phenolic compounds was reported in the high‑sugar jam, whereas the lowest one in the product with oligofructose. The HPLC analysis showed changes in blueberry anthocyanins profile during jam processing. Arabinosides were more labile than galactosides and glucosides. In contrast, stability of individual anthocyanins during storage was very similar. The rate of anthocyanins and antioxidant capacity degradation was influenced, to a substantial extent, by temperature and time of storage.

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-

Rocznik

Tom

59

Numer

1

Opis fizyczny

p.45-52,fig.,ref.

Twórcy

autor
  • Division of Fruit and Vegetables Technology, Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska Str.166, 02-787, Warsaw, Poland
autor

Bibliografia

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  • 2. Ehlenfeldt M.K., Prior R.L., Oxygen radical absorbance capacity (ORAC) and phenolic and anthocyanin concentration in fruit and leaf tissues of highbush blueberry. J. Agric. Food Chem., 2001, 49, 2222–2227.
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  • 16. Rubinskiene M., Viskelis P., Jasutiene I., Bobinas C., Impact of various factors on the composition and stability of black currant anthocyanins. Food Res. Int., 2005, 38, 867–871.
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