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Table 2 Alterations of total monomeric anthocyanins content in jam as effect of LMP concentration and storage time

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

Samples Total anthocyanins content (mg·100-1 g jam)
  storage time (months)
  0 1 3 5 7
1.0% LMP 30.74 ± 1.86a, A 27.63 ± 1.54ab, A 23.56 ± 1.93b, A 18.45 ± 1.64c, A 13.04 ± 0.97d, A
0.7% LMP 30.01 ± 1.80a, A 24.77 ± 1.86b, A 21.60 ± 1.65b, A 16.68 ± 1.22c, A 10.46 ± 0.91d, B
0.5% LMP 28.12 ± 1.81a, A 22.75 ± 1.75b, AB 19.80 ± 1.61b, A 15.37 ± 1.13c, A 9.26 ± 0.75d, BC
0.3% LMP 26.63 ± 2.06a, A 20.95 ± 1.50b, AB 18.25 ± 1.45b, AB 13.74 ± 1.27c, AB 7.42 ± 0.58d, C
  1. Means in a row (a-d across storage time) followed by the same letter are not significantly different (P < 0.05). Means in a column (A-C across LMP concentration) followed by the same letter are not significantly different (P < 0.05).