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Table 4 The impact of storage at 20°C on FRAP values of blackberry jam

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

Jam samples

FRAP (mM Fe2+·100-1 g jam)

1 day (0)

1 month

3 months

6 months

LMP1

2.2 ± 0.2

2.0 ± 0.1ns

1.9 ± 0.1ns

1.6 ± 0.1**

LMP2

2.1 ± 0.1

1.9 ± 0.1ns

1.7 ± 0.1*

1.5 ± 0.1**

LMP3

1.9 ± 0.6

1.6 ± 0.1ns

1.5 ± 0.1*

1.2 ± 0.1***

LMAP4

2.5 ± 0.2

2.4 ± 0.2ns

2.1 ± 0.2ns

2.0 ± 0.2*

LMAP5

2.3 ± 0.2

2.2 ± 0.2ns

2.0 ± 0.2ns

1.8 ± 0.1*

LMAP6

2.1 ± 0.2

1.9 ± 0.2ns

1.8 ± 0.1ns

1.5 ± 0.1**

HMP7

1.8 ± 0.1

1.6 ± 0.1ns

1.5 ± 0.1*

1.2 ± 0.1**

HMP8

1.7 ± 0.2

1.5 ± 0.1ns

1.4 ± 0.1*

1.1 ± 0.1***

HMP9

1.5 ± 0.1

1.2 ± 0.1ns

1.1 ± 0.1*

0.9 ± 0.1***

  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%.