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Jam processing effects on ascorbic acid, phenolic compounds and enzymatic activities in sour cherry fruits

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dc.contributor.author BĂETU, A.-L.
dc.contributor.author PATRAŞ, A.
dc.contributor.author BĂETU, M.
dc.contributor.author GHENDOV-MOŞANU, A.
dc.date.accessioned 2019-11-15T08:07:23Z
dc.date.available 2019-11-15T08:07:23Z
dc.date.issued 2016
dc.identifier.citation BĂETU, A.-L., PATRAŞ, A., BĂETU, M. et al. Jam processing effects on ascorbic acid, phenolic compounds and enzymatic activities in sour cherry fruits.In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 111-116. ISBN 978-9975-87-138-9.
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6896
dc.description.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. en_US
dc.language.iso en en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject sour cherry jam en_US
dc.subject vitamin C en_US
dc.subject polyphenols en_US
dc.title Jam processing effects on ascorbic acid, phenolic compounds and enzymatic activities in sour cherry fruits en_US
dc.type Article en_US


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