Effect of Jam processing and storage on phytochemicals and physiochemical properties of cherry at different temperatures

Taha M. Rababah, Muhammad Al-U'Datt, Majdi Al-Mahasneh, Wade Yang, Hao Feng, Khalil Ereifej, Isra Kilani, Majdi Abu Ishmais

Research output: Contribution to journalArticle

Abstract

This study evaluated the effect of jam processing of cherry on the phytochemical and physiochemical properties for fresh cherry, after processing and during 15 days at 25, 35, 45 and 55C. Fresh cherry had the highest contents of total phenolics, antioxidant activity and anthocyanins. Jam processing significantly decreased total phenolics (370.20mg gallic acid equivalent/100g), antioxidant activity (50.72%) and anthocyanins (6.53mg cyanidin-3-glucoside/100g). During jam storage, also, a significant decrease of these compounds was observed at studied temperatures. Color measurements of jam during storage showed an increase of lightness and yellowness and a decrease in redness in cherry only after processing. Total color differences and chroma values increased after processing from 21.36 to 31.01 and from 10.67 to 14.32, respectively, and during storage for 15 days. Q10 values of phytochemicals were between 1 and 2 and were less sensitive to temperature changes as compared with most chemical and biochemical reactions.

Original languageEnglish (US)
Pages (from-to)247-254
Number of pages8
JournalJournal of Food Processing and Preservation
Volume38
Issue number1
DOIs
StatePublished - Feb 2014

ASJC Scopus subject areas

  • Food Science
  • Chemistry(all)
  • Chemical Engineering(all)

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