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Table 5 Alterations of L-ascorbic acid 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 L-ascorbic acid (mg·100-1 g jam)
  storage time (months)
  0 1 3 5 7
1.0% LMP 5.51 ± 0.35a, A 5.08 ± 0.22a, A 4.74 ± 0.31ab, A 4.20 ± 0.21b, A 3.27 ± 0.24c,A
0.7% LMP 5.37 ± 0.25a, A 4.91 ± 0.30a, A 4.43 ± 0.36ab, A 3.79 ± 0.28b, A 2.85 ± 0.18c,A
0.5% LMP 5.26 ± 0.35a, A 4.74 ± 0.26a, A 4.24 ± 0.37ab, A 3.53 ± 0.29b, AB 2.66 ± 0.19c,AB
0.3% LMP 4.91 ± 0.37a, A 4.32 ± 0.30a, A 3.85 ± 0.35ab, A 3.15 ± 0.21b, AB 2.30 ± 0.15c,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).