Influence of Jam Processing on the Radical Scavenging Activity and Phenolic Content in Berries

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• 作者：Yoshiaki Amakura ; Yukiko Umino ; Sumiko Tsuji ; and Yasuhide Tonogai
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2000
• 出版时间：December 2000
• 年：2000
• 卷：48
• 期：12
• 页码：6292 - 6297
• 全文大小：93K
• 年卷期：v.48,no.12(December 2000)
• ISSN：1520-5118

文摘

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 evaluatedusing 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 anddetermined by acid hydrolysis. Their contents in fresh and jam samples did not indicate appreciablechanges; therefore, the influence of jam processing on these selected phenolics in berries wassuggested to be small, and was mostly present in berries as several conjugated forms that wereglycosylated, esterified, etc., in the samples. The total phenolic content of each sample was alsodetermined 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, thescavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical was measured, and acidhydrolysates showed stronger activity than that of the fresh and jam-processed samples for all ofthe berry types.Keywords: berry; phenolic; HPLC; jam; radical scavenger