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

Authors

  • Luís F. Amaro,

    1. REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
    2. Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, 4200-465, Porto, Portugal
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  • M. Teresa Soares,

    1. REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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  • Carina Pinho,

    1. REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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  • Isabel F. Almeida,

    1. Laboratório de Tecnologia Farmacêutica, Departamento de Ciências do Medicamento, Faculdade de Farmácia, Universidade do Porto, Centro de Investigação em Ciências Farmacêuticas, Porto, Portugal
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  • Olívia Pinho,

    1. REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
    2. Faculdade de Ciências da Nutrição e Alimentação, Universidade do Porto, 4200-465, Porto, Portugal
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  • Isabel M. P. L. V. O. Ferreira

    Corresponding author
    • REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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Correspondent: Fax: +351 226 093 390; e-mail: isabel.ferreira@ff.up.pt

Summary

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 ± 2.56 mg per 100 g) when compared with conventional jam produced in an open system (3.35 ± 0.05 mg per 100 g). 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 ± 2.47 mg mL−1, respectively. Two-way analysis of variance indicated a significant effect of processing method and storage time during 60 days and a significant interaction for all variables except for EC50. Long-time storage of industrial jams at −8 °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.

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