Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams
Peer reviewed, Journal article
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Strawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into jams at 60, 85 or 93 °C and stored at 4 or 23 °C for 8 and 16 weeks. High processing temperature reduced ascorbic acid, total monomeric anthocyanins (TMA) and total phenolics (TP) in strawberries (p<0.05), but not in raspberries. Processing temperature had minor effect on bioactive compounds in the jams during storage (< 10% explained variance), but influenced color (L*, °Hue, Chroma), especially L* of the strawberry jams (73.3%). Storage period explained most of the variance in ascorbic acid (> 90%), TMA (> 42%) and TP (> 69%). Storage temperature affected stability of anthocyanins, but had minor effect on ascorbic acid, which declined rapidly independent of storage temperature. Storage temperature also explained most of the variance (> 40%) in Chroma of the jams and L* of raspberry jams (53%). Bioactive compounds and color were more stable in raspberry jams than in strawberry jams.