Vukoja Josipa, Pichler Anita, Kopjar Mirela
Department of Food Technologies, Faculty of Food Technology, Josip Juraj Strossmayer University, Franje Kuhača 20, 31000 Osijek, Croatia.
Foods. 2019 Jul 12;8(7):255. doi: 10.3390/foods8070255.
The aim of this work was to assess the effect of a set storage period on the phenolics, anthocyanins, antioxidant activity, color, and texture of three types of jams made from tart cherry. The prepared samples of tart cherry jams were: (1) regular jam; (2) extra jam; and (3) light jam. The samples were stored at room temperature for eight months. Results of the investigated parameters after storage were compared with the results after sample preparations, and between the different jam samples. The light jam had the highest phenolic content and anthocyanin content (3.34 g/kg and 985.52 mg/kg). Consequently, the light jam had the highest antioxidant activity determined by ABTS (2,2'-azinobis(3-ethylbenzothiazoline sulfonic acid)) and DPPH (2,2-diphenyl-1-picrylhydrazil) method. After storage, the highest retention of the phenolics had regular jam and extra jam (85%), while the lowest retention (74%) were found in the light jam. Anthocyanin stability was the highest in the regular jam, then the extra jam (15%), and then the light jam, with retention of 22%, 15%, and 12%, respectively. Color parameters and textural parameters also depended on jam type, as well as on storage conditions. Since the investigated types of jams differed in content of fruit and water, these are the most important factors that cause the change in the retention of phenolics and anthocyanins, as well as a change in color and textural parameters.
这项工作的目的是评估设定的储存期对由酸樱桃制成的三种果酱的酚类物质、花青素、抗氧化活性、颜色和质地的影响。制备的酸樱桃果酱样品有：（1）常规果酱；（2）特级果酱；（3）清淡果酱。样品在室温下储存八个月。将储存后所研究参数的结果与样品制备后的结果进行比较，并在不同果酱样品之间进行比较。清淡果酱的酚类物质含量和花青素含量最高（分别为3.34克/千克和985.52毫克/千克）。因此，清淡果酱通过ABTS（2,2'-偶氮二（3-乙基苯并噻唑啉磺酸））和DPPH（2,2-二苯基-1-苦基肼）法测定的抗氧化活性最高。储存后，酚类物质保留率最高的是常规果酱和特级果酱（85%），而清淡果酱中的保留率最低（74%）。花青素稳定性在常规果酱中最高，其次是特级果酱（15%），然后是清淡果酱，保留率分别为22%、15%和12%。颜色参数和质地参数也取决于果酱类型以及储存条件。由于所研究的果酱类型在水果和水分含量上有所不同，这些是导致酚类物质和花青素保留率变化以及颜色和质地参数变化的最重要因素。
