Abstract:
Sour cherries are rich in bioactive compounds. The present study aims to research the
stability of ascorbic acid and the dynamics of total phenolic and flavonoid contents, as well as
some enzymatic activities (ascorbate oxidase, superoxide dismutase, catalase, polyphenol oxidase
and peroxidase) during different operations of the technological process of jam fabrication. Their
evolution during jam storage was also studied. Ascorbic acid was comparatively analyzed using 3
different methods (HPLC, Reflectoquant and 2, 6-dichlorophenolindophenol method). The jam
manufacturing processes determine strong ascorbic acid degradation, which emphasizes during
storage, especially at room temperature (25 °C). But, total phenolic content is very high in the
finished product, registering only a slight decrease compared to the raw material. The enzymes
are inactivated during the jam fabrication.