PMID: 11312801Apr 21, 2001Paper

Influence of jam processing on the radical scavenging activity and phenolic content in berries

Journal of Agricultural and Food Chemistry
Y AmakuraY Tonogai

Abstract

Six selected phenolic aglycons (caffeic and ellagic acids, kaempferol, quercetin, myricetin, and morin) in nine types of berries, and their changes as influenced by jam processing, have been evaluated using optimized HPLC with diode-array detection. The berry samples, fresh and after jam processing, were analyzed, and the total amounts of selected phenolics as aglycons were identified and determined by acid hydrolysis. Their contents in fresh and jam samples did not indicate appreciable changes; therefore, the influence of jam processing on these selected phenolics in berries was suggested to be small, and was mostly present in berries as several conjugated forms that were glycosylated, esterified, etc., in the samples. The total phenolic content of each sample was also determined by the Folin-Ciocalteu method. The three samples of each berry, namely fresh, jam, and acid hydrolysate of the berry, had similar total phenolic contents. On the other hand, the scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical was measured, and acid hydrolysates showed stronger activity than that of the fresh and jam-processed samples for all of the berry types.

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Citations

Feb 25, 2006·BioFactors·Jules BeekwilderC H Ric de Vos
May 27, 2009·Plant Foods for Human Nutrition·Katarina SavikinBoban Dordević
Mar 29, 2011·Journal of Agricultural and Food Chemistry·Brittany L WhiteRonald L Prior
Jan 17, 2012·Journal of Agricultural and Food Chemistry·Luke R HowardJackson O Lay
Sep 3, 2013·Journal of Agricultural and Food Chemistry·Mirta KadivecTomaž Požrl
Dec 19, 2008·Critical Reviews in Food Science and Nutrition·Emre BakkalbaşiNevzat Artik
Jun 24, 2008·Natural Product Research·Enrico SanjustAntonio Rescigno
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Jan 20, 2016·Cancers·Gema Flores, Maria Luisa Ruiz Del Castillo
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