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Effects of jam processing on anthocyanins and antioxidant capacities of Rubus coreanus Miquel berry

机译：果酱加工对悬钩子浆果花色苷和抗氧化能力的影响。

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摘要

The effects of jam processing on total phenolics, total flavonoids, total anthocyanins, and antioxidant capacities of fresh Rubus coreanus Miquel (bokbunja) fruits at various pH levels were investigated. Aqueous methanol of 80%(v/v) was found to be the most efficient solvent for extracting phenolics in fruits and jams. More than 90% of total phenolics, antioxidant capacities, and total flavonoids were retained after processing, while approximately 35% of total anthocyanins were lost. Among various pH treatments, jams prepared at pH 2.0–3.0 lost 33–35% of total anthocyanins, while treatments at pH 3.5–4.0 degraded 40–48% of total anthocyanins. Among the various treatments between pH 2.0 and 4.0, jam prepared at pH 3 had the highest sensory scores and overall acceptability. The results suggest that jam making with fruits rich in anthocyanins at lower pH may protect bioactive anthocyanins from thermal processing.
机译：研究了果酱加工对不同pH水平下新鲜悬钩子果实的总酚，总黄酮，总花青素和抗氧化能力的影响。已发现80％（v / v）的甲醇水溶液是提取水果和果酱中酚类的最有效溶剂。加工后保留了90％以上的总酚，抗氧化剂和总类黄酮，而总花青素损失了约35％。在各种pH处理中，pH 2.0–3.0制备的果酱损失了总花青素的33–35％，而pH 3.5–4.0的处理降解了总花青素的40–48％。在pH 2.0到4.0之间的各种处理中，在pH 3下制备的果酱具有最高的感官评分和总体可接受性。结果表明，在较低pH下用富含花青素的水果制成果酱可以保护生物活性花青素免受热处理。

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