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dc.creatorLuis F Amaro
dc.creatorTeresa Soares, MT
dc.creatorCarina Pinho
dc.creatorIsabel F Almeida
dc.creatorOlivia Pinho
dc.creatorIsabel M P L V O Ferreira
dc.description.abstractAnthocyanin 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.
dc.subjectOutras ciências agrárias
dc.subjectOther Agrarian Sciences
dc.titleProcessing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry
dc.typeArtigo em Revista Científica Internacional
dc.contributor.uportoFaculdade de Farmácia
dc.contributor.uportoFaculdade de Ciências da Nutrição e Alimentação
dc.subject.fosCiências agrárias::Outras ciências agrárias
dc.subject.fosAgrarian Sciences::Other Agrarian Sciences
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional
FFUP - Artigo em Revista Científica Internacional

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