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J Agric Food Chem. 2000 Dec;48(12):6292-7.

Influence of jam processing on the radical scavenging activity and phenolic content in berries.

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  • 1National Institute of Health Sciences, Osaka Branch, 1-1-43, Hoenzaka, Chuo-ku, Osaka 540-0006, Japan. amkura@nihs.gov.jp

Abstract

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 evaluated using 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 and determined by acid hydrolysis. Their contents in fresh and jam samples did not indicate appreciable changes; therefore, the influence of jam processing on these selected phenolics in berries was suggested to be small, and was mostly present in berries as several conjugated forms that were glycosylated, esterified, etc., in the samples. The total phenolic content of each sample was also determined 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, the scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical was measured, and acid hydrolysates showed stronger activity than that of the fresh and jam-processed samples for all of the berry types.

PMID:
11312801
[PubMed - indexed for MEDLINE]
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