EFFECT OF JAM PROCESSING AND STORAGE ON PHYTOCHEMICALS AND PHYSIOCHEMICAL PROPERTIES OF CHERRY AT DIFFERENT TEMPERATURES

被引：19
|
作者：
Rababah, Taha M. [1 ]
Al-U'Datt, Muhammad [1 ]
Al-Mahasneh, Majdi [2 ]
Yang, Wade [3 ]
Feng, Hao [4 ]
Ereifej, Khalil [1 ]
Kilani, Isra [1 ]
Abu Ishmais, Majdi [1 ]
机构：
[1] Jordan Univ Sci & Technol, Fac Agr, Irbid 22110, Jordan
[2] Jordan Univ Sci & Technol, Fac Engn, Irbid 22110, Jordan
[3] Univ Florida, Dept Food Sci & Human Nutr, Gainesville, FL 32611 USA
[4] Univ Illinois, Dept Food Sci & Human Nutr, Urbana, IL USA
来源：
JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2014年 / 38卷 / 01期
关键词：
ANTIOXIDANT ACTIVITY; STRAWBERRY JAM; CULTIVAR; COLOR; EXTRACTS; PECTIN; FRESH;
D O I：
10.1111/j.1745-4549.2012.00770.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study evaluated the effect of jam processing of cherry on the phytochemical and physiochemical properties for fresh cherry, after processing and during 15 days at 25, 35, 45 and 55C. Fresh cherry had the highest contents of total phenolics, antioxidant activity and anthocyanins. Jam processing significantly decreased total phenolics (370.20 mg gallic acid equivalent/100 g), antioxidant activity (50.72%) and anthocyanins (6.53 mg cyanidin-3-glucoside/100 g). During jam storage, also, a significant decrease of these compounds was observed at studied temperatures. Color measurements of jam during storage showed an increase of lightness and yellowness and a decrease in redness in cherry only after processing. Total color differences and chroma values increased after processing from 21.36 to 31.01 and from 10.67 to 14.32, respectively, and during storage for 15 days. Q(10) values of phytochemicals were between 1 and 2 and were less sensitive to temperature changes as compared with most chemical and biochemical reactions.
引用
收藏
页码：247 / 254
页数：8
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