Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

Kamiloglu, Senem; Paslı, Ayça Ayfer; Özçelik, Beraat; Camp, John Van; Capanoglu, Esra

doi:10.1016/j.jff.2014.12.021

Cited by 90 publications

(74 citation statements)

References 27 publications

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“…There is a significant difference among all storage periods. These results were consistent with data reported previously [48] [49] [52] [55]- [59]. They demonstrated that the antioxidant activity of different berries significantly decreased after jam processing and storage period.…”

Section: Total Phenolic Compounds and Antioxidant Capacitysupporting

confidence: 93%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g −1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41; total phenol content (TPC, mg GAE 100 g −1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3; the antioxidant capacity (μmol TE g −1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19; total carotenoids [mg 100 g −1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21; vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46; total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and could be produced commercially.

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Section: Total Phenolic Compounds and Antioxidant Capacitysupporting

confidence: 93%

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Abolila¹,

Barakat²,

El-Tanahy³

et al. 2015

FNS

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“…Kamiloglu et al (2015a), unlike the results obtained in this study, noted that black carrot jellies with sweetener showed a lower content of anthocyanins when compared to added sugar jellies. Similarly to what happened in total phenols content, it was expected that no added sugar jellies processing would cause greater losses of these compounds.…”

Section: Methodscontrasting

confidence: 99%

“…the preparation of jellies involves the application of heat, wich may cause substantial losses in product quality, nutrients and bioactive compounds content (KaMIlOGlu et al, 2015a;NORa et al, 2014). therefore, the objective was to prepare jellies and evaluate the content of bioactive compounds in conventional (with sucrose) and no added sugar red strawberry guava jellies.…”

Section: Introductionmentioning

confidence: 99%

BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

et al. 2016

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-this study aimed to prepare jellies of conventional type of red strawberry guava (with added sucrose) and no added sugar and evaluate the physical and chemical composition and content of bioactive compounds in them. Four jellies formulations were prepared: conventional with addition of sucrose (F1), aspartame (F2), saccharin and cyclamate (F3), acesulfame and sucralose (F4). Physicochemical analysis of ph were carried out, as well as analysis of titratable acidity, total soluble solids, ashes, proteins, lipids, moisture, carbohydrates, calories, lightness, color tone, total phenols, anthocyanins, carotenoids, ascorbic acid and antioxidant activity, by the capture of DPPh and aBtS radicals. Conventional and no added sugars jellies did not differ for total phenols, total anthocyanins and ascorbic acid. however, processing exerted significant influence (p≤0.05) on total carotenoids and antioxidant activity. It is feasible to use red strawberry guava for the preparation of conventional and no added sugar jellies. the products, however, show a significant difference in carotenoids content, with the highest content of these and higher antioxidant activity in processed jellies without sugars addition. index terms: native fruits, processing, phytochemicals, special purpose foods.compostos Bioativos em geleias de araÇÁ vermelHo (Psidium cattleianum sabine) convencional e sem adiÇÃo de aÇÚcares resumo -Objetivou-se elaborar geleias de araçá vermelho do tipo convencional (com adição de sacarose) e sem adição de açúcares e avaliar a composição físico-química e teores de compostos bioativos presentes nas mesmas. Foram elaboradas quatro formulações de geleias: convencional com adição de sacarose (F1); com adição de aspartame (F2); com adição de sacarina e ciclamato (F3); com adição de acessulfame e sucralose (F4). Foram realizadas análises físico-químicas de ph, acidez total titulável, sólidos solúveis totais, cinzas, proteínas, lipídios, umidade, carboidratos, valor calórico, luminosidade, tonalidade de cor, fenóis totais, antocianinas totais, carotenoides totais, ácido ascórbico e atividade antioxidante pela captura dos radicais DPPh e aBtS. as geleias convencional e sem adição de açúcares não diferiram para fenóis totais, antocianinas totais e ácido ascórbico. Contudo, o processamento exerceu influência significativa (p≤0,05) sobre carotenóides totais e atividade antioxidante. É viável a utilização de araçá vermelho para elaboração de geleias convencional e sem adição de açúcar. Os produtos, contudo, apresentam diferença significativa quanto aos teores de carotenóides, sendo os maiores teores destes e maior atividade antioxidante nas geleias processadas sem adição de açúcares. termos de indexação: frutos nativos, processamento, fitoquímicos, alimentos para fins especiais.

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“…The high temperatures blanching (95 ºC for 3 min in combination with pasteurisation) involved in processing blueberries into purees resulted in 43 % loss in total ANCs (Brownmiller et al, 2008). In addition, ANCs were significantly decreased as a result of jam and marmalade processing of black carrots (Kamiloglu et al, 2015). After 20 weeks of jam and marmalade storage, ANCs were significantly higher at 4 °C that at 25 °C.…”

Section: Effect Of Drying Conditions On the Anthocyanin Profile Of Hamentioning

confidence: 97%

“…Thawing has a major impact on the food quality, as the compounds normally kept apart in the intact cell can mix and react with each other (Kmiecik et al 1995). Table 2 may be attributed to the hydrolytic reactions that convert anthocyanin glycosides to chalcones, which intuitively degrade into aldehydes and phenolic acids (Kamiloglu et al, 2015). It is also possible that enzymes might have played a role in the reduction of ANCs (Howard et al, 2010).…”

Section: Effect Of Thawing Conditions On the Anthocyanin Profile Of Hmentioning

confidence: 99%

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

Khattab¹,

Ghanem²,

Brooks³

2016

JFR

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The effect of freezing, frozen storage (–18 °C for 6 months), thawing, juice extraction, and hot-air drying on the anthocyanin profile of haskap berry (Lonicera caerulea L.) was investigated using RP-HPLC. Five anthocyanins (ANCs) were quantified: cyanidin 3,5-di-glucoside (4.27 % of the total ANCs), cyanidin 3-glucoside (89.39 %), cyanidin 3-rutinoside (2.07 %), pelargonidin 3-glucoside (0.83 %), and peonidin 3-O-glucoside (3.44 %). Freezing did not significantly affect the content of individual ANCs, while frozen storage resulted in significant reductions (16.00-24.50 %). Thawing the frozen berries in the microwave oven retained the highest content of different ANCs. The highest degradation, however, occurred while thawing at room temperature. Extracting juice from the berries significantly reduced the content of individual ANCs. Drying the berries to 25 % moisture content at 60, 100, and 140 ºC reduced the individual ANCs by 73.85-76.19, 78.46-80.95 and 90.77-95.40 %, respectively. The overall stability of the five ANCs during storage and processing is summarized by the following trend (from most to least stable): peonidin 3-O-glucoside > pelargonidin 3-glucoside > cyanidin 3,5-diglucoside > cyanidin 3-rutinoside > cyanidin 3-glucoside.

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Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

Cited by 90 publications

References 27 publications

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

BIOACTIVE COMPOUNDS IN CONVENTIONAL AND NO ADDED SUGARS RED STRAWBERRY GUAVA (Psidium cattleianum Sabine) JELLIES

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

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