Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions

Wicklund, Trude; Rosenfeld, Hans J.; Martinsen, Berit Karoline; Sundfør, Margareth W.; Lea, Per; Bruun, Tor; Blomhoff, Rune; Haffner, K.

doi:10.1016/j.lwt.2004.06.017

Cited by 115 publications

(106 citation statements)

References 15 publications

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“…The increase in antioxidant capacity may also have its origin in products from the Maillard reaction such as amino redutonas, which also show antioxidant effects (FENNEMA, 2000). The reduction at the end of 12 months of storage could possibly be explained by the degradation of anthocyanins resulting from temperatures above 20 °C (storage was at 25 °C), according to a study by Wicklund et al (2005) on the antioxidant capacity and color of strawberry jam during storage, or even due to the degradation of organic acids which show antioxidant activity reducing reactive oxygen species, as reported by Van den Berg et al (2003).…”

Section: Methodsmentioning

confidence: 81%

Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

Damiani

Asquieri

Lage³

et al. 2012

Food Sci. Technol

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The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

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Section: Methodsmentioning

confidence: 81%

Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

Damiani

Asquieri

Lage³

et al. 2012

Food Sci. Technol

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“…Proanthocyanidins, expressed as % leucocyanidin equivalence, were comparatively similar to mobola plum (Parinari curatellifolia). A high color intensity is commonly related to a high total antioxidant capacity of a product, (43,44) a relation which warrants further investigation for the monkey orange species as they have bright orange (S. innocua) and orange-brown colors (S. cocculoides, S. spinosa and S. pungens), which promise the fruits to be high in phytochemicals. Quantification and classification of the phenols needs to be carried out in further research.…”

Section: Phytochemicalsmentioning

confidence: 99%

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ngadze

Linnemann

Nyanga

et al. 2016

Food Reviews International

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Monkey orange (Strychnos spp.) is a widely distributed fruit species in Southern Africa commonly consumed by the local population. It has potential to improve the nutritional status of rural populations, being a precious food source in areas with periodic shortages, since it is rich in vitamin C, zinc, and iron. To improve the availability of this food outside its production season, processing and preservation techniques used at household level need upgrading as they are unreliable and their effects on nutritional quality are unknown. Based on this review, we recommend better indigenous fruit production as a sustainable solution to malnutrition in rural areas in transition countries.

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“…Estudos recentes relacionam a ingestão de frutas e vegetais com propriedades antioxidantes e a diminuição do risco e desenvolvimento de algumas doenças crônico-degenerativas 25,27 . O uso desses pigmentos em produtos alimentícios é um fator essencial para a funcionalidade, bem como para a agregação de valor à imagem final do produto.…”

Section: Introductionunclassified

Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema modelo de geléia de uvas

Falcão¹,

Chaves²,

Kuskoski³

et al. 2007

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada ResumoAntocianinas são pigmentos fenólicos com potencial para substituição dos corantes artificiais vermelhos; porém, estes se apresentam instáveis frente ao processamento de alimentos, sendo a temperatura um dos principais fatores envolvidos na degradação da cor destes pigmentos. O objetivo deste trabalho foi avaliar a concentração de compostos fenólicos e a capacidade antioxidante de um sistema modelo de geléia de uvas (SMG) Isabel (Vitis labrusca) e Refosco (Vitis vinifera L.) elaborado a 45 °C, utilizando como agente espessante uma mistura de gomas xantana e locusta. Nos SMGs elaborados, avaliou-se a estabilidade dos pigmentos antociânicos e determinou-se polifenóis totais (IPT), antocianinas totais (AT). A atividade antioxidante foi medida utilizando os métodos de captura de radicais estáveis como o radical DPPH (2,2-difenil-1-picril-hidrazila) e o radical ABTS (2,2'-azino-bis-(3-etilbenzotiazolina-6-ácido sulfônico)). Avaliou-se também a concentração de AT nos extratos de uvas utilizados na elaboração do SMG. Um alto coeficiente de correlação foi encontrado entre AT e IPT dos SMGs e a atividade antioxidante. Os melhores resultados quanto à concentração de IPT, AT e em relação à atividade antioxidante foram obtidos para o SMG elaborado com uva Refosco. O método utilizado para a elaboração dos SMGs foi efetivo na preservação da cor antocianinas e das propriedades antioxidantes dos compostos fenólicos totais avaliados. Palavras-chave: uva; antocianinas; compostos fenólicos; atividade antioxidante; estabilidade. AbstractAnthocyanins are phenolic pigments with a potential for replacing synthetic red dyes. However, their stability is affected by food processing, and temperature is one of the main factors involved in these pigments' color degradation. The aim of this work was to evaluate the concentration of phenolic compounds and the antioxidant capacity of a grape jelly model system (JMS). The grape varieties used here were Isabel (Vitis labrusca) and Refosco (Vitis vinifera L.) and the jelly was cooked at 45 °C, using a mixture of xanthan gum and locust bean gum as the thickening agent. Two JMSs were prepared and analyzed to determine their anthocyanin stability, total polyphenol index (TPI) and total anthocyanin content (TA). The antioxidant activity was measured by the DPPH and ABTS radical-scavenging methods. The TA concentration was also determined in the grape extracts used in the preparation of the JMSs. The best results in terms of TPI, TA and antioxidant activity were obtained for the JMS produced with Refosco grapes. A high correlation coefficient was found between the TA and TPI in the JMSs and the antioxidant activity. The method used in the production of the JMSs was effective in preserving the color of anthocyanins and the antioxidant properties of the total phenolic compounds evaluated here. Keywords: grape; anthocyanins; phenolic compounds; antioxidant activity; stability.Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema m...

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Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions

Cited by 115 publications

References 15 publications

Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Índice de polifenóis, antocianinas totais e atividade antioxidante de um sistema modelo de geléia de uvas

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