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Influence of Jam Processing on the Radical Scavenging Activity and Phenolic Content in Berries
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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Cited by
Carlsen, M. H., Halvorsen, B. L., Holte, K., Bøhn, S. K., Dragland, S., Sampson, L., Willey, C., Senoo, H., Umezono, Y., Sanada, C., et al. (2010) · Nutrition Journal · doi:10.1186/1475-2891-9-3 · Cited by 1,118
Review of methods to determine chain-breaking antioxidant activity in food
ROGINSKY, V, & LISSI, E. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.08.004 · Cited by 855
Soil Quality Effects on Chenopodium album Flavonoid Content and Antioxidant Potential
Chludil, H. D., Corbino, G. B., & Leicach, S. R. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf800421j · Cited by 59
Metadata
- Authors
- Amakura, Y., Umino, Y., Tsuji, S., & Tonogai, Y.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-11-05
- Volume
- 48
- Issue
- 12
- Pages
- 6292-6297
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1995375155
- Cited by
- 190
- References
- 0
- FWCI
- 2.71
- Type
- journal article
- Language
- en
- Open access
- closed
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- Amakura, Y., Umino, Y., Tsuji, S., & Tonogai, Y. (2000). Influence of Jam Processing on the Radical Scavenging Activity and Phenolic Content in Berries. Journal of Agricultural and Food Chemistry. https://doi.org/10.1021/jf000849z
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