Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia

Šavikin, Katarina; Zdunić, Gordana; Janković, Teodora; Tasić, Slavoljub R.; Menković, Nebojša; Stević, Tatjana; Đorđević, Boban

doi:10.1007/s11130-009-0123-2

Cited by 72 publications

(53 citation statements)

References 18 publications

(34 reference statements)

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“…Furthermore, there are also some studies which have reported an antioxidant effect in vitro, but not in vivo [41]. Moreover, the strawberry variant and temperature conditions are also important factors in the loss of antioxidants content [33,34].…”

Section: Discussionmentioning

confidence: 99%

Different postprandial acute response in healthy subjects to three strawberry jams varying in carbohydrate and antioxidant content: a randomized, crossover trial

et al. 2013

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Methods: Sixteen healthy adults participated in a randomized, crossover, double-blind study with three arms, receiving 60g of three different strawberry jams. Blood samples were collected at fasting and at 30, 60, 90 and 120 min after its intake. Blood analyses were performed with validated procedures and satiety was estimated with visual analogue scale (VAS).Results: Blood glucose concentrations were maintained at normal values and without peaks within the 2 h after consumption of low-sugar jams. However, blood glucose and insulin were significantly higher at 30 and 60 min after high-sugar (HS) jam intake versus both low-sugar jams. Furthermore, HS jam produced more satisfaction at short time, but decreased as soon as blood glucose concentration began to decrease.Moreover, HS ingestion produced lower free fatty acid levels (p<0.05) throughout the trial with respect both the low-sugar jams However, no additional benefits on oxidative status (malondialdehyde, glutathione peroxidase, total antioxidant capacity, and uric acid), glucose, lipid and satiety variables were observed due to the inclusion of an antioxidant to low-sugar jam.Conclusions: This study reinforces the idea that products without added sugars are appropriate for the management of glycaemic alterations and provides further insight into the effect of natural antioxidants as a functional ingredient on oxidative status and related metabolic disturbances. Registered at www.clinicaltrials.gov as NCT01684332.

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Section: Discussionmentioning

confidence: 99%

Different postprandial acute response in healthy subjects to three strawberry jams varying in carbohydrate and antioxidant content: a randomized, crossover trial

et al. 2013

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“…As reported by Nicoli et al (1999), food processing may affect the content, activity and bioavailability of these compounds, since they may be degraded or leached into cooking water. Savikin et al (2009) reported that the processing of different fruits into jam causes a reduction in the total phenolic compounds, anthocyanin, and antioxidant activity.…”

Section: Bioactive Compounds and Antioxidant Activitymentioning

confidence: 99%

Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

Rodrigues

Silva

Oliveira

et al. 2017

SCA

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Physical and chemical characterization and quantification of bioactive compounds in berries and berry jamsCaracterização físico-química e quantificação dos compostos bioativos em pequenas frutas e em suas geleias AbstractBrazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects. cinza, pH, acidez titulável, sólidos solúveis e coloração. Também foram quantificados os teores de compostos fenólicos totais, antocianinas totais, ácido ascórbico e a atividade antioxidante. Pode-se concluir que ocorreu diferenças significativas na composição centesimal dos frutos e das geleias. Houve perdas significativas dos compostos bioativos devido ao processamento, contudo as geleias produzidas ainda apresentaram boas fontes de compostos boativos, sendo ainda consideradas importantes para promover alguns efeitos favoráveis à saúde. Palavras-chave: Frutas vermelhas. Metabólitos secundários. Processamento.

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“…With a low energy value, they are abundant in vitamin C, polyphenols and organic acids (de Ancos et al, 1999;Šavikin et al, 2009). In view of their seasonal availability and low level of stability, such fruits should undergo processing after harvest, making them available for consumption throughout the year.…”

Section: Introductionmentioning

confidence: 99%

Effects of Plant Ingredients With Pro-Health Properties and Storage Conditions on Texture, Color and Sensory Attributes of Strawberry (Fragaria × Ananassa Duch.) Jam

2017

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The following work compares the parameters of texture and color as well as sensory indicators in low-sugar strawberry (Fragaria × ananassa Duch.) jams both with pro-health plant ingredients (chokeberry, elderberry, Japanese quince, flax seeds, wheat germs and inulin) and without them (control). The products were examined immediately after production and after 6 and 12 months of storage at cold (10oC) and room temperature (20oC). Compared with the control jam, the value of gel strength was the highest in the jams with flax seeds and wheat germs, on average by 21% and 159%, respectively. The investigated ingredients, particularly Japanese quince and elderberry fruit, lowered gel strength by 16% and 21%, respectively. The ingredients used had an effect on all color parameters and the general sensory evaluation. Adding steviol glycoside and Japanese quince lead to the color of jams being substantially brighter; however, the brightest were the jams with added flax seeds and wheat germs. The addition of chokeberry and elderberry caused significant darkening of the jam. The dominant colors in jams were red and yellow, especially in the jam with added steviol glycoside, Japanese quince and wheat germs. After storage, the value of all texture parameters in jams increased; there were also changes in color, jams were lighter after storage at 20oC. After a 12-month storage period, the jam with added chokeberry scored the highest (5.0) values, regardless of the storage temperature; the highest scores were also reported for the jam with Japanese quince and inulin stored at 10oC.

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Phenolic Content and Radical Scavenging Capacity of Berries and Related Jams from Certificated Area in Serbia

Cited by 72 publications

References 18 publications

Different postprandial acute response in healthy subjects to three strawberry jams varying in carbohydrate and antioxidant content: a randomized, crossover trial

Different postprandial acute response in healthy subjects to three strawberry jams varying in carbohydrate and antioxidant content: a randomized, crossover trial

Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

Effects of Plant Ingredients With Pro-Health Properties and Storage Conditions on Texture, Color and Sensory Attributes of Strawberry (Fragaria × Ananassa Duch.) Jam

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