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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).