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Table 6 Alterations of antioxidant activity 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 Antioxidant activity (mM Fe2+·100-1 jam)
  storage time (months)
  0 1 3 5 7
1.0% LMP 2.45 ± 0.18a, A 2.30 ± 0.14a, A 2.18 ± 0.16a, A 1.99 ± 0.13ab, A 1.64 ± 0.12b, A
0.7% LMP 2.35 ± 0.17a, A 2.18 ± 0.16a, A 2.03 ± 0.15a, A 1.82 ± 0.09ab, A 1.46 ± 0.09b, A
0.5% LMP 2.14 ± 0.17a, A 1.97 ± 0.14a, A 1.80 ± 0.13a, A 1.59 ± 0.15ab, AB 1.27 ± 0.09b, AB
0.3% LMP 2.02 ± 0.14a, A 1.80 ± 0.12a, Ab 1.62 ± 0.15ab, AB 1.47 ± 0.09b,B 1.08 ± 0.10c, B
  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).