Open AccessInfluence of plant-derived raw materials on the antioxidant properties of low-sugar cherry jams
Author(s) -
Anna Banaś,
Anna Korus
Publication year - 2018
Publication title -
żywność
Language(s) - English
Resource type - Journals
eISSN - 2451-0777
pISSN - 2451-0769
DOI - 10.15193/zntj/2018/114/221
Subject(s) - jams , dpph , food science , chemistry , abts , polyphenol , caffeic acid , sugar , antioxidant , catechin , blowing a raspberry , rutin , reducing sugar , vitamin c , biochemistry
Fruits are a good source of bioactive compounds exhibiting pro-health properties. The objective of the study was to evaluate the effect of adding chokeberry, elderberry, Japanese quince, flax seeds and wheat germs on the antioxidant properties of low-sugar cherry jams stored at refrigeration (10 ºC) or room temperature (20 ºC) for 12 months. The highest levels of total polyphenols (3.036 g/kg), total flavonoids (1.372 g/kg) and total anthocyanins (0.902 g/kg) were recorded in the cherry jam with 15 % chokeberry fruit added, immediately after its production. In the cherry jams studied, the following polyphenols were identified: p-cumaric acid, ferulic acid, caffeic acid, rutin and (+)- catechin. In the jam without plant ingredients the dominant polyphenols were (+)-catechin (0.023 g/kg) and caffeic acid (0.019 g/kg). The content of vitamin C was the highest (0.085 g/kg) in the jam with Japanese quince added. The level of antioxidant activity (ABTS·+, DPPH· and FRAP) was the highest in the cherry jam with 15 % added chokeberry fruit. Both the longer time of storage and higher storage temperature resulted in a decrease in the value of all the parameters analyzed. Enriching cherry jams with pro-health ingredients improved the quality of the final product. These products are a valuable source of antioxidants in daily diet.