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Effects of jam processing on anthocyanins and antioxidant capacities of Rubus coreanus Miquel berry

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Abstract

The effects of jam processing on total phenolics, total flavonoids, total anthocyanins, and antioxidant capacities of fresh Rubus coreanus Miquel (bokbunja) fruits at various pH levels were investigated. Aqueous methanol of 80%(v/v) was found to be the most efficient solvent for extracting phenolics in fruits and jams. More than 90% of total phenolics, antioxidant capacities, and total flavonoids were retained after processing, while approximately 35% of total anthocyanins were lost. Among various pH treatments, jams prepared at pH 2.0–3.0 lost 33–35% of total anthocyanins, while treatments at pH 3.5–4.0 degraded 40–48% of total anthocyanins. Among the various treatments between pH 2.0 and 4.0, jam prepared at pH 3 had the highest sensory scores and overall acceptability. The results suggest that jam making with fruits rich in anthocyanins at lower pH may protect bioactive anthocyanins from thermal processing.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Gyeonggi, 446-701, Korea

    Dong Jin Lee, Chang Y. Lee & Dae-Ok Kim

  2. Skin Biotechnology Center, Kyung Hee University, Suwon, Gyeonggi, 443-766, Korea

    Dong Jin Lee & Dae-Ok Kim

  3. Department of Food Engineering, Dankook University, Cheonan, Chungnam, 330-714, Korea

    Hyungjae Lee

  4. Institute of Marine Biotechnology, Andong National University, Andong, Gyeongbuk 760-749, Korea

    Seon-Ho Lee

  5. Department of Food Science, Cornell University, Ithaca, NY, 14853, USA

    Chang Y. Lee

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  1. Dong Jin Lee
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  2. Hyungjae Lee
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  3. Seon-Ho Lee
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  4. Chang Y. Lee
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Correspondence to Dae-Ok Kim.

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Lee, D.J., Lee, H., Lee, SH. et al. Effects of jam processing on anthocyanins and antioxidant capacities of Rubus coreanus Miquel berry. Food Sci Biotechnol 22, 1607–1612 (2013). https://doi.org/10.1007/s10068-013-0257-8

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  • DOI: https://doi.org/10.1007/s10068-013-0257-8

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