Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits.
BACKGROUND
Fruits have been widely recognised as an excellent source of bioactive phenolic compounds. The purpose of this study was to evaluate the effect of jam processing of strawberry, cherry, apricot, fig and orange on the total phenolics, antioxidant activity and anthocyanins during 5 months of storage at 25 °C.


RESULTS
Fresh strawberry had the highest contents of total phenolics (8503.1 mg GAE kg(-1) ) followed by cherry, apricot, fig and orange, respectively. Jam processing decreased the total phenolics, antioxidant activity, and anthocyanins of all fruits. Total phenolics of jam during storage decreased only in apricot, fig and orange. Fresh strawberry had the highest antioxidant activity (54.88% inhibition) followed by the other fruits. Antioxidant activity did not change in strawberry during jam storage, while there are reductions in the other fruits were observed. Fresh strawberry had the highest anthocyanins (2323.8 mg cya-3-glu kg(-1) ), followed by cherry and the other fruits, respectively. Results showed only a decrease of anthocyanins and pH in apricot and fig jams during 5 months of storage.


CONCLUSIONS
Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage.
Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110 Jordan. trababah@just.edu.jo
Taha M
TM
Rababah
Majdi A
MA
Al-Mahasneh
Isra
I
Kilani
Wade
W
Yang
Mohammad N
MN
Alhamad
Khalil
K
Ereifej
Muhammad
M
Al-U'datt
D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D003212:Condiments / Q000032:analysis*; D005511:Food Handling; D005519:Food Preservation; D031985:Fragaria / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D005960:Glucosides / Q000032:analysis; D006863:Hydrogen-Ion Concentration; D010636:Phenols / Q000032:analysis*; D027861:Prunus / Q000737:chemistry
D000872:Anthocyanins; D000975:Antioxidants; D005960:Glucosides; D010636:Phenols; C462279:cyanidin-3-O-beta-glucopyranoside