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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%.