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Table 1 Chemical characteristics of fresh bilberries used in this study

From: Tracking antioxidant properties and color changes in low-sugar bilberry jam as effect of processing, storage and pectin concentration

Component (Units)

Values

Total phenolics (mg gallic acid·100-1 g fresh bilberries)

683.88 ± 25.52

Total anthocyanins content (mg·100-1 g fresh bilberries)

238.51 ± 18.73

Antioxidant activity (mM Fe2+·100-1 g fresh bilberries)

5.53 ± 0.38

L-ascorbic acid (mg·100-1 g fresh bilberries)

17.09 ± 1.22

Color density

12.31 ± 0.94

Polymeric color

0.38 ± 0.025

Percent polymeric color (%)

3.09 ± 0.27