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Table 3 The impact of storage at 20°C on TP content of blackberry jam

From: Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

Jam samples TP (mg GAE·100-1 g jam)
1 day (0) 1 month 3 months 6 months
LMP1 219.5 ± 9.8 204.1 ± 9.0ns 182.3 ± 7.2* 144.7 ± 7.3***
LMP2 201.2 ± 10.8 181.0 ± 10.3ns 162.6 ± 9.1* 126.4 ± 7.3***
LMP3 192.1 ± 10.7 164.1 ± 8.5* 141.3 ± 8.4* 104.8 ± 7.0***
LMAP4 237.2 ± 8.9 225.1 ± 9.8ns 205.6 ± 11.1* 169.3 ± 8.0***
LMAP5 224.3 ± 10.9 207.3 ± 11.3ns 189.2 ± 10.3* 152.2 ± 8.8***
LMAP6 203.2 ± 13.3 180.1 ± 11.1ns 160.3 ± 8.7* 121.6 ± 7.5***
HMP7 187.3 ± 11.3 166.5 ± 10.5ns 136.2 ± 7.2** 109.8 ± 6.0***
HMP8 175.4 ± 10.6 151.2 ± 7.4* 124.8 ± 7.4** 95.5 ± 6.1***
HMP9 160.1 ± 10.7 130.1 ± 5.8* 110.1 ± 6.3** 78.1 ± 5.6***
  1. Statistical differences are indicated as follows: ns – non-significant, P > 0.1; * – significant, P < 0.05;
  2. ** – highly significant, P < 0.01 and *** – extremely significant, P < 0.001.
  3. Legend: LMP1: LMP 1%; LMP2: LMP 0.7%; LMP3: LMP 0.3%; LMAP4: LMAP 1%; LMAP5: LMAP 0.7%; LMAP6: LMAP 0.3%; HMP7: HMP 1%; HMP8: HMP 0.7% and HMP9: HMP 0.3%.