Colour and anthocyanin stability of red raspberry jam

García‐Viguera, Cristina; Zafrilla, Pilar; Artés, Francisco; Romero, Fernando; Abellán, Pedro; Tomás‐Barberán, Francisco A

doi:10.1002/(sici)1097-0010(199812)78:4<565::aid-jsfa154>3.0.co;2-p

Cited by 85 publications

(34 citation statements)

References 12 publications

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“…Nevertheless, it may be assumed that the oxidative reaction proceeds in jams during storage, even if the jams in our experiment were hot-packed into glass jars. A strong reduction of anthocyanins during storage was also reported for pigments of red raspberry jams [21]. Polyphenoloxidase, peroxidase, and glycosidase enzymes can have a devastating effect on anthocyanins.…”

Section: Resultsmentioning

confidence: 72%

Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

Poiană

Alexa

Mateescu

2012

Chemistry Central Journal

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Background: Recently, an increased interest in the identification of valuable possibilities for preserving the antioxidant properties of products obtained by thermal processing of fruits rich in bioactive compounds can be noticed. In this regard, an extensive analysis is necessary in terms of thermal processed products behavior in relation to various factors. The purpose of the present study was to assess the effect which processing and storage at 20°C has on the antioxidant properties and color quality of low-sugar bilberry jam with different low-methoxyl pectin (LMP) concentrations. Results: For all measured parameters, it should be noted that thermal processing induced significant alterations reported to the values registered for fresh fruit. Most important losses due to thermal processing were recorded for total monomeric anthocyanins (TMA) (81-84%), followed by L-ascorbic acid (L-AsAc) content (53-58%), total phenolics (TP) content (42-51%) and FRAP (ferric reducing antioxidant power) values (36-47%). Moreover, depreciation of the investigated compounds occurred during storage at 20°C. Jam storage for 7 months resulted in severe losses in TMA content in the range 58-72% from the value recorded one day after processing. This coincided with marked increases in polymeric color percent of these products after 7 months of storage. Also, bilberry jam storage for 7 months resulted in a decrease in L-AsAc content of 40-53% from the value recorded one day after processing, 41-57% in TP content and 33-46% from the value recorded one day after processing for FRAP values. By decreasing of LMP concentration in the jam recipe from 1 to 0.3% there has been an increase in losses of investigated compounds.

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Section: Resultsmentioning

confidence: 72%

Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

Poiană

Alexa

Mateescu

2012

Chemistry Central Journal

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“…Also, the thermal processing destroyed some anthocyanins. A study about the evolution of anthocyanins in raspberries during jam making, in which heat was used, showed that 17%–40% of anthocyanins were lost [17]. …”

Section: Resultsmentioning

confidence: 99%

The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing

Lohachoompol

Srzednicki

Craske

2004

BioMed Research International

172

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This study examined the effects of freezing, storage, and cabinet drying on the anthocyanin content and antioxidant activity of blueberries (Vaccinium corymbosum L). Fresh samples were stored for two weeks at 5°C while frozen samples were kept for up to three months at −20°C. There were two drying treatments, one including osmotic pretreatment followed by cabinet drying and the other involving only cabinet drying. Total anthocyanins found in fresh blueberries were 7.2 ± 0.5 mg/g dry matter, expressed as cyanidin 3-rutinoside equivalents. In comparison with fresh samples, total anthocyanins in untreated and pretreated dried blueberries were significantly reduced to 4.3 ± 0.1 mg/g solid content, 41% loss, and 3.7 ± 0.2 mg/g solid content, 49% loss, respectively. Osmotic treatment followed by a thermal treatment had a greater effect on anthocyanin loss than the thermal treatment alone. In contrast, the frozen samples did not show any significant decrease in anthocyanin level during three months of storage. Measurement of the antioxidant activity of anthocyanin extracts from blueberries showed there was no significant difference between fresh, dried, and frozen blueberries.

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“…Significant decrease in anthocyanin concentration of L juice mixtures may be due to the high vitamin C content in lemon juice (De Rosso and Mercadante 2007; González‐Molina and others 2008b, 2009a). This effect can be attributed to (1) the well‐known negative impact on anthocyanin stability of AA, leading to the mutual degradation of these compounds (Chichester 1972; Poei‐Langston and Wrolstad 1981), possibly through a direct condensation at position 4 (García‐Viguera and Bridle 1999) or more likely by a free radical mechanism (Iacobucci and Sweeny 1983); and to (2) the degradation products of the AA (DHAA, furfurals, and H 2 O 2 among others) that can also attack anthocyanins (Özkan 2002). …”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, anthocyanins from elderberry were more stable than from grape ones. This can be explained taking into account that elderberry anthocyanins are a mixture of mono‐ and diglycosides, besides the presence of sambubiosides (xyloside‐glucoside), since (1) the glycosyl substitution at C5 of the diglycosides reduces the nucleophilic character of C6 and C8 positions, making anthocyanin 3,5‐diglycosides more acidic than the monoglycosides and less prone to electrophilic attack than 3‐glycosides (Iacobucci and Sweeny 1983; García‐Viguera and Bridle 1999); moreover, (2) E anthocyanins diglycosides can stack vertically in a helical manner when self‐association occurs at low pH; and (3) the steric hindrance of diglycosides and sambubioside glycosides could protect from nucleophilic attack of the L juice components (García‐Viguera and Bridle 1999; Martí and others 2002; De Rosso and Mercadante 2007). …”

Section: Resultsmentioning

confidence: 99%

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New Beverages of Lemon Juice with Elderberry and Grape Concentrates as a Source of Bioactive Compounds

González-Molina¹,

Gironés-Vilaplana²,

Mena³

et al. 2012

Journal of Food Science

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Beverages made from lemon juice and berries could contribute to develop new drinks with a prolonged preservation of bioactive compounds throughout storage, keeping an attractive color and a high antioxidant activity during long periods of time. The information obtained in the present work is in agreement to the rules of health and safety for juices established by the Directive of European Commission Dir2001/112/CE incorporated to the Spanish law through the RD1050/2003 regulation. Consequently, an improved performance of industrial products would be achieved.

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Colour and anthocyanin stability of red raspberry jam

Cited by 85 publications

References 12 publications

Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing

New Beverages of Lemon Juice with Elderberry and Grape Concentrates as a Source of Bioactive Compounds

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