Effects of Storage on Antioxidant Composition of Kiwi (Actinidia deliciosa) Jam
Öz
This study was carried out to determine the changes occurring during the production and storage of kiwifruit jam. In the study, the effect of fruit ripeness on jams quality also investigated. Jams were produced from raw and ripe kiwi fruits at 67, 70, and 73°Bx. The jams were stored at room temperature for 3 months. In the analysis, it was determined that the antioxidant capacity of fresh fruits was higher. The antioxidant activity of raw fruits was found to be 76% and the antioxidant activity of ripe fruits was found to be 75%. In ripe fruits, vitamin C, total phenolics and 1,1-d iphen yl-2- picry lhydr azyl radical (DPPH•)-scavenging activity were higher than raw fruits. It was determined that raw fruits contained 37.02 mg/100 g and ripe fruits contained 58.52 mg/100 g vitamin C. The antioxidant activity and vitamin C content of the jams decreased during storage. 1,1-d iphen yl-2- picry lhydr azyl radical-scavenging activity and total phenolic content of the jams increased during storage.
Anahtar Kelimeler
Antioxidant, DPPH*, phenolic, kiwi, jam
Destekleyen Kurum
Bu çalışma Atatürk Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi’nin mali desteği ile gerçekleştirilmiştir. Proje No. 2009-196.
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