Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry

• Tipo: Artigo em Revista Científica Internacional
• Data: 2013

Autores

Luis F Amaro (Autor) Outra; Teresa Soares, MT (Autor) Outra; Carina Pinho (Autor) Outra; Isabel F Almeida (Autor) FFUP; Olivia Pinho (Autor) FCNAUP; Isabel M P L V O Ferreira (Autor) FFUP

Revista

Título: International Journal of Food Science and Technology

Vol. 48

Páginas: 2071-2077

ISSN: 0950-5423

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 18 Citações

Scopus - 17 Citações

Classificação Científica

FOS: Ciências agrárias > Outras ciências agrárias

Outras Informações

ID Authenticus: P-006-6QP

DOI: 10.1111/ijfs.12188

Abstract (EN): Anthocyanin profiles and radical scavenging activity of Camarosa strawberry jams as affected by two processing methods (conventional/industrial) and storage conditions were evaluated. Industrial strawberry jam produced in a closed system with vacuum preserved the anthocyanin composition (the total content was 35.77 +/- 2.56mg per 100g) when compared with conventional jam produced in an open system (3.35 +/- 0.05mg per 100g). However, the radical scavenging activity of conventional jam was lower than that of industrial jam, as EC50 was 52.99 +/- 0.94 and 44.33 +/- 2.47mgmL(-1), respectively. Two-way analysis of variance indicated a significant effect of processing method and storage time during 60days and a significant interaction for all variables except for EC50. Long-time storage of industrial jams at -8 degrees C leads to 80% reduction in anthocyanin content without loss of sensorial characteristics, whereas at room temperature the reduction was 98%, and the red colour was replaced by a brownish. Regardless of storage temperature, the radical scavenging activity of jams decreased 50-60% of its initial value.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Notas: <a href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=:000324380300011">Indexado na ISI Web of Science</a>

Nº de páginas: 7