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Register a new userThe impact of processing the strawberry jam on indices of some chemicals and biologically active compounds
تأثير عملية تصنيع مربى الفريز في بعض المؤشرات الكيميائية و المواد الفعالة حيوياً
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Added by
Damascus University ورقة بحثية
Publication date
2013
fields
Food Sciences
and research's language is
العربية
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Shamra Editor
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نفذ البحث في مخابر قسم علوم الأغذية في كلية الزراعة بجامعة دمشق خلال العـام 2012 بهـدف المقارنة بين بعض المؤشرات الكيميائية (رطوبة، رماد، سكريات، دهن، ألياف، بروتين) و بعـض المـواد الفعالة حيوياً (الفينولات الكلية، فيتامين C) في ثمار الفريز الطازجة مع ما يقابلهـا فـي مربـى الفريـز الناتج. أظهرت نتائج التحليل الإحصائي انخفاضاً معنوياً في نسبة الرطوبة، و الرماد، و الـدهن و البـروتين في مربى الفريز مقارنة مع الثمار الطازجة. كما انخفضت الفينـولات الكليـة معنويـاً (P>05.0) مـن 2078 مغ/100غ مادة جافة في الفريز الطازج إلى1070 مغ/100غ مادة جافة في المربـى المنزلـي، و إلى 962 مغ/100غ مادة جافة في مربى الفريز التجاري. كما انخفضت كميـة فيتـامين C مـن 346 مغ/100 غ مادة جافة في الثمار الطازجة إلى 45 مغ/ 100غ مادة جافة في المربى المنزلي، في حـين بلغت كميته 30 مغ/ 100 غ مادة جافة في مربى الفريز التجاري، ما انعكس ذلك علـى الإنثوسـيانينات فانخفضت كميته (P>05.0) خلال تصنيع ثمار الفريز من 1080مغ /100غ مـادة جافـة فـي الثمـار الطازجة إلـى 132 مغ/100غ مادة جافة في المربى المنزلي، و 105 مـغ/100غ مادة جــافة فـي المربى التجاري مع انخفاض معنوي واضح في النشاط المضاد للأكسدة.
The research was carried out in the laboratories of food science department at Faculty of Agriculture, Damascus University during the year 2012 to compare some chemical parameters (moisture،ash, sugars, fat, fibe, protein) and biological active compounds (total phenols, vitamin C) in fresh strawberry fruits and strawberry jam. Statistical analysis showed a significant reduction (p<0.05) in moisture, ash, fat and protein in strawperry jam comparing to fresh fruits. Total phenols was decreased significantly (P< 0.05) from 2078 mg/100 g DM in fresh strawberries to 1070 and 962 mg /100 g DM in homemade and commercial strawberry jam respectively. Also the amount of vitamine c was decreased from 346 mg /100 gram dry matter in fresh fruits to 45 mg/100 gram dry matter in locall made jam ،while it was 30 mg/ 100 gram dry matter in commercial strawberry jam. These were reflected on anthocyanins which was decreased from 1080 mg/ 100 g DM during processing to 132 and 105 mg/ 100 g DM in homemade jam and commercial strawberry jam respectively. These changes reflected in a significant (P< 0.05) decline in the antioxidant activity.
References used
Aaby, K., G. Skrede and R. E. Wrolstad. 2005. Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragariaananassa) J. Agric. Food Chem. 53(10): 4032-4040
Agte, V., K. Tarwadi. S. Mengale. A. Hinge and S. Chiplonkar. 2002. Vitamin profile of cooked food how healthy is the practice of ready to eat foods, Int. J. Food. Sci. Nutr. 53: 197-208
Amakura, Y., Y. Umino. S. Tsuji and Y. Tonogai. 2000. Influence of jam processing on the radical scavenging activity and phenolic content in berries, J. Agric. Food Chem. 48: 6292–6297
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