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Effect of Processing Temperature on the Chemical Composition and Antioxidant Activity of V accinium Arctostaphylos Fruit and Their Jam
Author(s) -
Güder Aytaç,
Engİn Mehmet Soner,
Yolcu Murat,
Gür Mahmut
Publication year - 2014
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12132
Subject(s) - ascorbic acid , antioxidant , vaccinium , chemistry , dpph , anthocyanin , flavonoid , food science , botany , biochemistry , biology
V accinium arctostaphylos fruit ( VAF ) has long been an important source of food and pharmaceutical ingredients and is considered to have high antioxidant potential. Growing V . arctostaphylos in T urkey is a substantial food, but information about its antioxidant activities is scarce. Other pharmacological properties of V . arctostaphylos , specifically antioxidant activity, contents of total phenolic, total flavonoid, total anthocyanin and ascorbic acid, are also not well explored. This study was designed to explore the in vitro antioxidant activities of ethanol extracts and chemical compositions such as ascorbic acid, total phenols, flavonoids and anthocyanins in V . arctostaphylos fruit and their jam ( VAJ ). Antioxidant activity, total phenolics, flavonoids, anthocyanins and ascorbic acid content changed during processing of jam depends on temperature. The results obtained in this study indicate that V . arctostaphylos fruit and their jam are potential sources of natural antioxidant. Practical Applications We applied a lot of antioxidant tests such as total antioxidant activity, reducing power, hydrogen peroxide scavenging activity, ferrous ion chelating activity and DPPH radical‐scavenging activity. On the other hand, we determined the phenolic, flavonoid, anthocyanin and ascorbic acid in the Vaccinium arctostaphylos fruit and their jam. Higher processing temperatures caused a reduction in the antioxidant capability of the jam and the ascorbic acid concentration. Although the antioxidant activity found in various in vitro methods is the indication of only potential health benefit, the results remain important as a first step in screening the antioxidant activity of V. arctostaphylos fruit and their jam.