Influence of strawberry jam color and phenolic compounds on acceptance during storage

Revista Ceres

Volumn 62, Issue 3, 2015, Pages 233-240

  De Lacerda De Oliveira Pineli, Lívia ^a   Moretti, Celso Luiz ^b   Chiarello, Marileusa ^c   Melo, Lauro ^d  

^a UNIVERSITY OF BRASILIA   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

^c UNIVERSIDADE CATÓLICA DE BRASÍLIA   (Brazil)

^d FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Acceptance; Antioxidants; Fruit processing; Partial least square regression (PLS); Storage

Indexed keywords

EID: 84939502573     PISSN: 0034737X     EISSN: 21773491     Source Type: Journal    
DOI: 10.1590/0034-737X201562030002     Document Type: Article

References (40)

1. Ahad A, Ganai AA, Mujeeb M & Siddiqui WA (2014) Ellagic acid, an NF-êB inhibitor, ameliorates renal function in experimental diabetic nephropathy. Chemico-Biological Interactions, 219:64-75.
2. Alfredsson CF, Ding M, Liang QL, Sundström BE & Nanberg E (2014) Ellagic acid induces a dose- and time-dependent depolarization of mitochondria and activation of caspase-9 and -3 in human neuroblastoma cells. Biomed. Pharmacotherap. 68:129-135.
3. Alves LR, Battochio JR, Cardoso JMP, Melo LLMM, Silva VS, Siqueira ACP & Bolini HMA (2008) Time-intensity profile and internal preference mapping of strawberry jam. Journal of Sensory Studies, 23:125-135.
4. Birch GG & Ogunmoyela G (1980) Taste properties of cocoa drinks with no added bitter/sweet sugar: intensity/time effects. Journal Food Technology, 15:549-55.
5. Boulton R (2001) The copigmentation of anthocyanins and its role in the color of red wine: A Critical Review. American Journal of Enology and Viticulture, 52:67-80.
6. Brownmmiller C, Howard LR & Prior LR (2009) Processing and Storage Effects on Procyanidin Composition and Concentration of Processed Blueberry Products. Journal of Agricultural and Food Chemistry, 57:1896-1902.
7. Calviño AM, García-Medina MR & Cometto-Muñoz JE (1990) Interactions in caffeine-sucrose and coffee-sucrose mixtures: evidence of taste and flavor suppression. Chem Senses, 15:505-519.
8. Dhingra D & Jangra A (2014) Antiepileptic activity of ellagic acid, a naturally occurring polyphenolic compound, in mice. Journal of Functional Foods, 10:364-369.
9. Downing DL (1996) Preserves (jams), jellies and related products. In: Downing DL (Ed.) A complete course in canning and related processes.13th ed. Baltimore, CTI Publications. p. 385-426.
10. El-Shitany NA, El-Bastawissy EA & El-Desoky K (2014) Ellagic acid protects against carrageenan-induced acute inflammation through inhibition of nuclear factor kappa B, inducible cyclooxygenase and proinflammatory cytokines and enhancement of interleukin-10 via an antioxidant mechanism. International Immunopharmacology, 19:290-299.
11. Fyhrquist P, Laakso I, Garcia Marco S, Julkunen-Tiitto R & Hiltunen R (2014) Antimycobacterial activity of ellagitannin and ellagic acid derivate rich crude extracts and fractions of five selected species of Terminalia used for treatment of infectious diseases in African traditional medicine. South African Journal of Botany, 90:01-16.
12. García-Falcón MS, Pérez-Lamela C, Martínez-Carballo E & Simal-Gándara J (2007) Determination of phenolic compounds in wines: Influence of bottle storage of young red wines on their evolution. Food Chemistry, 105:248-259.
13. Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B & Battino M (2012) The strawberry: Composition, nutritional quality, and impact on human health. Nutrition, 28:09-19.
14. Gössinger M, Moritz S, Hermes M, Wendelin S, Scherbichler H, Halbwirth H, Stich K & Berghofer E (2009) Effects of processing parameters on color stability of strawberry nectar from puree. Journal of Food Engineering, 90:171-178.
15. Gu L, Deng W, Liu Y, Jiang C, Sun L, Sun X, Xu Q & Zhou H (2014) Ellagic acid protects Lipopolysaccharide/d-galactosamine-induced acute hepatic injury in mice. Internation Immunopharmacology, 22:341-345.
16. Häkkinen SH, Kärenlampi SO, Mykkänen HM, Heinonen MI & Törrönen AR (2000) Ellagic acid content in berries: Influence of domestic processing and storage. Europen Food Research and Technology, 212:75-80.
17. Kang I, Okla M & Chung S (2014) Ellagic acid inhibits adipocyte differentiation through coactivator-associated arginine methyltransferase 1-mediated chromatin modification. Journal of Nutritional Biochemistry, 25:946-953.
18. Kirka A, Özcan M & Lu C (2007) Storage stabillity of strawberry of jam color enhanced with black carrot juice concentrate. Journal of Food Processing Preservation, 31:531-545.
19. Klopotek Y, Otto K & Böhm V (2005) Processing strawberries of different products alters content of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity. Journal of Agricultural and Food Chemistry, 53:5640-5646.
20. Lesschaeve I & Noble AC (2005) Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. American Journal of Clinical Nutrition, 81:330S-335S.
21. Lin YS, Tsai YJ, Tsay JS & Lin JK (2003) Factors affecting the levels of tea polyphenols and caffeine in tea leaves. Journal of Agricultural and Food Chemistry, 51:1864-1873.
22. Marín M, Giner RM, Ríos JL & Recio MC (2013). Intestinal antiinflammatory activity of ellagic acid in the acute and chronic dextrane sulfate sodium models of mice colitis. Journal Ethnopharmacology, 150:925-934.
23. Mcguire RG (1992) Reporting of objective color measurements. HortScience, 27:1254-1255.
24. Miguel ACA, Albertini S & Spoto MHF (2009) Kinetics of strawberry jelly degradation. Food Science Technology, 29:142-147.
25. Ngo T, Wrolstad RE & Zhao Y (2007) Color quality of Oregon strawberries-Impact of genotype, composition, and processing. Journal of Food Science, 72:C25-C32.
26. Pineli LLO, Moretti CL, Santos MS, Campos AB, Brasileiro AV, Cordova AC & Chiarello MD (2011) Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages. Journal Food Composition and Analysis, 24:11-16.
27. Pineli LLO, Moretti CL, Rodrigues JSQ, Ferreira DB & Chiarello MD (2012a) Variations in antioxidant properties of strawberries grown in Brazilian savannah and harvested in different seasons. Journal of the Science Food Agriculture, 92:831-838.
28. Pineli LLO, Moretti CL & Chiarello MD (2012b) Quality, bioactive compounds and antioxidant activity of strawberries grown in the Brazilian savannah and stored at different temperatures. Journal of Food Agriculture Environment, 10:165-171.
29. Pinto MS, Lajolo FM & Genovese MI (2007) Bioactive compounds and antioxidant capacity of strawberry jams. Plant Foods for Human Nutrition, 62:127-131.
30. Rein M (2005) Copigmentation reactions and color stability of berry anthocyanins. PhD Thesis. University of Helsinki, Helsinki. 87p.
31. Seeram NP, Lee R, Scheuller HS & Heber D (2006) Identification of phenolic compounds in strawberries by liquid chromatographic analysis of phenolic compounds in strawberries by liquid chromatography electrospray ionization mass spectroscopy. Food Chemistry, 97:01-11.
32. Shin Y, Liu RH, Nockc JF, Holliday D & Watkins CB (2007) Temperature and relative humidity effects on quality, total ascorbic acid, phenolics and flavonoid concentrations, and antioxidant activity of strawberry. Postharvest Biology Technology, 45:349-357.
33. Singleton VL, Orthofer R & Lamuela-Raventos RM (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299:152-178.
34. Soares S, Kohl S, Thalmann S, Mateus N, Meyerhof W & Freitas V (2013) Different phenolic compounds activate distinct human bitter taste receptors. Journal of Agricultural Food Chemistry, 61:1525-1533
35. Stone H & Sidel JL (2004) Sensory Evaluation Practices. 3rd edition. London, Elsevier Academic Press. 377p.
36. Tang C, Heymann H & Hsieh F (2000) Alternatives to data averaging of consumer preference data. Food Quality and Preference, 11:99-104.
37. Tiwari BK, O'donnell CP, Patras A, Brunton NP & Cullen PJ (2009a) Effect of Ozone Processing on Anthocyanins and Ascorbic Acid Degradation of Strawberry Juice. Food Chemistry, 113:1119-1126.
38. Tiwari BK, O'donnell CP, Patras A, Brunton NP & Cullen PJ (2009b) Stability of Anthocyanins and Ascorbic Acid in Sonicated Strawberry Juice during Storage. European Food Research and Technology, 228:717-724.
39. Weber F, Greve K, Durner D, Fischer U & Winterhalter P (2013) Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography. American Journal of Enology and Viticulture, 64:15-25.
40. Wicklund T, Rosenfeld HJ, Martinsen BK, Sundfor W, Lea P, Bruun T, BlomhoffR & Haffner K (2005) Antioxidant capacity and color of strawberry jam as influenced by cultivar and storage conditions. Food Science Technology, 38:387-391.