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
Hauptverfasser:	Rababah, Taha M., Al-Mahasneh, Majdi A., Kilani, Isra, Yang, Wade, Alhamad, Mohammad N., Ereifej, Khalil, Al-u'datt, Muhammad
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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