Premium
Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with C amarosa strawberry
Author(s) -
Amaro Luís F.,
Soares M. Teresa,
Pinho Carina,
Almeida Isabel F.,
Pinho Olívia,
Ferreira Isabel M. P. L. V. O.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12188
Subject(s) - anthocyanin , jams , chemistry , composition (language) , food science , scavenging , horticulture , antioxidant , biochemistry , biology , philosophy , linguistics
Summary Anthocyanin profiles and radical scavenging activity of Camarosa strawberry jams as affected by two processing methods (conventional/industrial) and storage conditions were evaluated. Industrial strawberry jam produced in a closed system with vacuum preserved the anthocyanin composition (the total content was 35.77 ± 2.56 mg per 100 g) when compared with conventional jam produced in an open system (3.35 ± 0.05 mg per 100 g). However, the radical scavenging activity of conventional jam was lower than that of industrial jam, as EC 50 was 52.99 ± 0.94 and 44.33 ± 2.47 mg mL −1 , respectively. Two‐way analysis of variance indicated a significant effect of processing method and storage time during 60 days and a significant interaction for all variables except for EC 50 . Long‐time storage of industrial jams at −8 °C leads to 80% reduction in anthocyanin content without loss of sensorial characteristics, whereas at room temperature the reduction was 98%, and the red colour was replaced by a brownish. Regardless of storage temperature, the radical scavenging activity of jams decreased 50–60% of its initial value.