مشخصات پژوهش

صفحه نخست /The changes of bioactive ...
عنوان
The changes of bioactive ingredients and antioxidant properties in various berries during jam processing
نوع پژوهش مقاله چاپ شده
کلیدواژه‌ها
Antioxidant activity, berries, ellagic acid, HPLC, jam
چکیده
Berries are a very rich source of bioactive compounds including vitamin C, E and phenolic compounds. In this study, chemical composition and the effects of jam processing were studied in various berries including Fragaria ananassa, Rubus Fruticosus, Rubus idaeus, Morus rubra and Vaccinium corymbosum. The samples were evaluated for ellagic acid (EA) content by high-performance liquid chromatography (HPLC), total polyphenol (TP) and total flavonoid (TF) contents as well as antioxidant activity (AA) and free radical scavenging activity (FRSA) using colorimetric methods. In fresh berries samples, the mean value concentrations of EA, TP, TF, AA and FRSA were detected 56.55 ± 47.66 µg/g, 2225.00 ± 934.00 µg/g, 4548.20 ± 1331.47 µg/g, 2.89 ± 0.94 mMol Fe+2 E/g and 45.93 ± 12.16 µg/ml respectively. After jam processing, the mean decrease percentage of EA, TP, TF, AA and FRSA in berries samples were 30.1% ± 9.1%, 37.7% ± 17.1%, 43.4% ± 17.2%, 38.8% ± 16.8% and 29.2% ± 21.6% respectively. Our findings support that berries and their jams are potentially useful sources of natural antioxidants and assessment of antioxidant compounds could be an important index for evaluation of processed fruits quality.
پژوهشگران امیر نیلی احمد آبادی (نفر چهارم)