Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110 Jordan.
J Sci Food Agric. 2011 Apr;91(6):1096-102. doi: 10.1002/jsfa.4289. Epub 2011 Jan 19.
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.
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.
Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage.
水果被广泛认为是生物活性酚类化合物的极佳来源。本研究旨在评估草莓、樱桃、杏、无花果和橙子在 25°C 下储存 5 个月时果酱加工对总酚、抗氧化活性和花青素的影响。
新鲜草莓的总酚含量（8503.1 mg GAE kg(-1)）最高，其次是樱桃、杏、无花果和橙子。果酱加工降低了所有水果的总酚、抗氧化活性和花青素含量。只有在杏、无花果和橙子中，果酱在储存过程中的总酚含量才会下降。新鲜草莓的抗氧化活性（54.88%抑制）最高，其次是其他水果。在草莓果酱储存过程中，抗氧化活性没有变化，而在其他水果中观察到了降低。新鲜草莓的花青素含量（2323.8 mg cya-3-glu kg(-1)）最高，其次是樱桃和其他水果。结果表明，只有在杏和无花果果酱中，花青素和 pH 值在 5 个月的储存过程中有所下降。
尽管果酱加工过程中这些化合物的含量有所降低，但它被认为是在 5 个月的储存过程中保持这些化合物的一种好方法。
