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Table 4 Alterations of total phenolics content in jam as effect of LMP concentration and storage

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

Samples Total phenolics (mg gallic acid·100-1 g jam)
  storage time (months)
  0 1 3 5 7
1.0% LMP 275.41 ± 18.73a, A 261.83 ± 13.64a, A 244.80 ± 18.74a, A 219.33 ± 17.0ab, A 163.19 ± 11.89b, A
0.7% LMP 260.11 ± 17.0a, A 239.71 ± 15.33a, A 219.32 ± 15.30ab, A 193.78 ± 15.35b, A 141.09 ± 8.56c,A
0.5% LMP 248.22 ± 13.61a, A 224.43 ± 11.91a, A 205.71 ± 11.92ab, AB 176.81 ± 11.91b, AB 122.43 ± 6.84 c,AB
0.3% LMP 231.23 ± 18.71a, A 204.03 ± 17.3a, AB 181.93 ± 13.61ab, AB 158.1 ± 11.94b, AB 98.59 ± 8.51 c,AB
  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).