Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
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Rosa Baeza
,
Carolina Busso
,
Virginia Sanchez
Abstract
Commercially manufactured elderberry jams elaborated in Patagonia, Argentina, were analyzed for physico-chemical characteristics. Water activity (a w) ranged between 0.758 and 0.972 and total monomeric anthocyanin (TMA) content varied from 2.4 up to 55 mg Cy-3G/100 g jam. Relationship between a w and °Brix in jams was described using an equation for correlating water activity in non-electrolyte solutions. Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis. TMA degraded following first order reaction kinetics and color parameter a* decreased during storage while parameter h° increased. Water activity and presence of fructose in jams increased rate of TMA destruction and adversely affected color changes. Studies with sugar solutions containing anthocyanins confirmed TMA degradation is faster in models having reducing sugars than in the presence of sucrose. It is shown that sucrose may undergo hydrolysis during acid catalyzed storage at 38 °C and pH 3.5.
Funding source: Pontifica Universidad Católica Argentina
Acknowledgments
We are grateful to Frutas del Sur Andino S.A. (Río Negro, Argentina) for donating the fruit pulp used for preparation of elderberry powder.
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Research ethics: Not applicable.
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Author contributions: All authors have accepted responsibility for the entire content of this manuscript and approved its submission.
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Competing interests: The authors declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.
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Research funding: None declared.
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Data availability: Not applicable.
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Articles in the same Issue
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Articles in the same Issue
- Frontmatter
- Critical Review
- Research progress on the effect of cooking and freezing processes on the quality of frozen dough steamed buns
- Articles
- Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
- Effect of atmospheric pressure cold plasma on the physiochemical characteristics and Fourier transform infrared spectroscopy analysis of hazelnuts and peanuts
- Investigation of aroma profiles, textural, rheological, and sensorial qualities of yogurts with various starter cultures and goat–cow milk combinations
- Probiotic set-yogurt fortified with cranberry fruit powder: physicochemical properties and health effect on ulcerative colitis in mice
- Incorporation of oyster mushroom powder and pearl millet flour improves the nutritional quality and glycemic response of Indian flatbread
