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 o...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2011-04, Vol.91 (6), p.1096-1102 |
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| creator | Rababah, Taha M. Al-Mahasneh, Majdi A. Kilani, Isra Yang, Wade Alhamad, Mohammad N. Ereifej, Khalil Al-u'datt, Muhammad |
| description | 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.
CONCLUSION: Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage. Copyright © 2011 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.4289 |
| format | Article |
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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.
CONCLUSION: Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage. Copyright © 2011 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.4289</identifier><identifier>PMID: 21254073</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>anthocyanins ; Anthocyanins - analysis ; antioxidant ; Antioxidants ; Antioxidants - analysis ; Berries ; Biological and medical sciences ; Condiments - analysis ; Effects ; Food Handling ; Food industries ; Food Preservation ; Food science ; Fragaria - chemistry ; Fruit - chemistry ; Fruit and vegetable industries ; fruit jams ; Fundamental and applied biological sciences. Psychology ; Glucosides - analysis ; Hydrogen-Ion Concentration ; phenolics ; Phenols - analysis ; Prunus - chemistry ; storage ; Studies</subject><ispartof>Journal of the science of food and agriculture, 2011-04, Vol.91 (6), p.1096-1102</ispartof><rights>Copyright © 2011 Society of Chemical Industry</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Society of Chemical Industry.</rights><rights>Copyright John Wiley and Sons, Limited Apr 2011</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4519-59e61b40bfdcb83e09748bcff6a971e2d46b046489b0517e6fa758670794fb973</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.4289$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.4289$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23968049$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21254073$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rababah, Taha M.</creatorcontrib><creatorcontrib>Al-Mahasneh, Majdi A.</creatorcontrib><creatorcontrib>Kilani, Isra</creatorcontrib><creatorcontrib>Yang, Wade</creatorcontrib><creatorcontrib>Alhamad, Mohammad N.</creatorcontrib><creatorcontrib>Ereifej, Khalil</creatorcontrib><creatorcontrib>Al-u'datt, Muhammad</creatorcontrib><title>Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>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.
CONCLUSION: Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage. Copyright © 2011 Society of Chemical Industry</description><subject>anthocyanins</subject><subject>Anthocyanins - analysis</subject><subject>antioxidant</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Berries</subject><subject>Biological and medical sciences</subject><subject>Condiments - analysis</subject><subject>Effects</subject><subject>Food Handling</subject><subject>Food industries</subject><subject>Food Preservation</subject><subject>Food science</subject><subject>Fragaria - chemistry</subject><subject>Fruit - chemistry</subject><subject>Fruit and vegetable industries</subject><subject>fruit jams</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glucosides - analysis</subject><subject>Hydrogen-Ion Concentration</subject><subject>phenolics</subject><subject>Phenols - analysis</subject><subject>Prunus - chemistry</subject><subject>storage</subject><subject>Studies</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpdkV9vFCEUxYmxsWv1wS9giInxpdMCw8Dw2Gz6N01NdI2JL4RhoGWdhS0wtvvty3TXmvh0Ced37uVyAPiA0RFGiBwvk1VHlLTiFZhhJHiFEEavwaxopGowJfvgbUpLhJAQjL0B-wSThiJez0A6tdboDIOFS7WC6xi0Scn5W6h8D1MOUd0aGDzMIasBru-MD4PT6bDo2YVH15cKlc7uj8ubw2dXubkLeqO882lq3LsyI5rC2Ti6nN6BPauGZN7v6gH4cXa6mF9U11_PL-cn15WmDRZVIwzDHUWd7XXX1qYsRttOW8uU4NiQnrIOUUZb0aEGc8Os4k3LOOKC2k7w-gB82fYtW92PJmW5ckmbYVDehDHJtuEtJgLRQn76j1yGMfryuAKJpma0xgX6uIPGbmV6uY5upeJG_v3MAnzeASppNdiovHbpH1cL1iIqCne85R7cYDYvOkZySlNOacopTXn1_exkOhRHtXW4lM3ji0PF35Lxmjfy5825_LaY_7pZkCvZ1k8RB6EN</recordid><startdate>201104</startdate><enddate>201104</enddate><creator>Rababah, Taha M.</creator><creator>Al-Mahasneh, Majdi A.</creator><creator>Kilani, Isra</creator><creator>Yang, Wade</creator><creator>Alhamad, Mohammad N.</creator><creator>Ereifej, Khalil</creator><creator>Al-u'datt, Muhammad</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>John Wiley and Sons, Limited</general><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201104</creationdate><title>Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits</title><author>Rababah, Taha M. ; Al-Mahasneh, Majdi A. ; Kilani, Isra ; Yang, Wade ; Alhamad, Mohammad N. ; Ereifej, Khalil ; Al-u'datt, Muhammad</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4519-59e61b40bfdcb83e09748bcff6a971e2d46b046489b0517e6fa758670794fb973</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>anthocyanins</topic><topic>Anthocyanins - analysis</topic><topic>antioxidant</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Berries</topic><topic>Biological and medical sciences</topic><topic>Condiments - analysis</topic><topic>Effects</topic><topic>Food Handling</topic><topic>Food industries</topic><topic>Food Preservation</topic><topic>Food science</topic><topic>Fragaria - chemistry</topic><topic>Fruit - chemistry</topic><topic>Fruit and vegetable industries</topic><topic>fruit jams</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glucosides - analysis</topic><topic>Hydrogen-Ion Concentration</topic><topic>phenolics</topic><topic>Phenols - analysis</topic><topic>Prunus - chemistry</topic><topic>storage</topic><topic>Studies</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rababah, Taha M.</creatorcontrib><creatorcontrib>Al-Mahasneh, Majdi A.</creatorcontrib><creatorcontrib>Kilani, Isra</creatorcontrib><creatorcontrib>Yang, Wade</creatorcontrib><creatorcontrib>Alhamad, Mohammad N.</creatorcontrib><creatorcontrib>Ereifej, Khalil</creatorcontrib><creatorcontrib>Al-u'datt, Muhammad</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rababah, Taha M.</au><au>Al-Mahasneh, Majdi A.</au><au>Kilani, Isra</au><au>Yang, Wade</au><au>Alhamad, Mohammad N.</au><au>Ereifej, Khalil</au><au>Al-u'datt, Muhammad</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2011-04</date><risdate>2011</risdate><volume>91</volume><issue>6</issue><spage>1096</spage><epage>1102</epage><pages>1096-1102</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>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.
CONCLUSION: Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage. Copyright © 2011 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>21254073</pmid><doi>10.1002/jsfa.4289</doi><tpages>7</tpages></addata></record> |
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| subjects | anthocyanins Anthocyanins - analysis antioxidant Antioxidants Antioxidants - analysis Berries Biological and medical sciences Condiments - analysis Effects Food Handling Food industries Food Preservation Food science Fragaria - chemistry Fruit - chemistry Fruit and vegetable industries fruit jams Fundamental and applied biological sciences. Psychology Glucosides - analysis Hydrogen-Ion Concentration phenolics Phenols - analysis Prunus - chemistry storage Studies |
| title | Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits |
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