Effect of storage on the physicochemical properties, total phenolic, anthocyanin, and antioxidant capacity of strawberry jam

The purpose of this study was to evaluate the effect of jam processing with strawberries on the total phenolics, antioxidant activity, anthocyanins and physicochemical properties (pH, soluble solids, firmness and color storage) during a 15-day sotage at 25, 35, 45 and 55°C. The results showed that fresh strawberries had the highest concentration of total phenolics, antioxidant compounds and anthocyanins (1693.55 mg GAE/100 g, 84.91%, and 18.59 mg cya-3-glu, respectively). The antioxidant activity and anthocyanins of jam decreased quickly when storage at temperature of 35 to 55°C. Moreover, a fast in firmness of jam was observed when stored at 55°C. The lightness, yellowness and ΔE of strawberry jam increased, whereas the redness decreased during the storage. The yellowness and chroma of the jam increased with temperature from 35 to 55°C, and the ΔE increased only when stored at 55°C. In spite of the significant reduction in these nutraceutical compounds, jam processing retained good amounts of them during storage at different temperatures.