Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams

TOBAL, Thaise Mariá; RODRIGUES, Lais Veras

doi:10.1590/fst.27618

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Food Science and Technology

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Original Article • Food Sci. Technol 39 (suppl 2) • Dec 2019 • https://doi.org/10.1590/fst.27618 copy

Effect of storage on the bioactive compounds, nutritional composition and sensory acceptability of pitanga jams

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Conventional and diet pitanga jams were prepared to assess the stability of bioactive compounds over 320 days of storage. The diet jam exhibited a higher nutritional value and bioactive compound content than the conventional jam. None of the tested jam formulations exhibited major changes in physical and nutritional characteristics during storage. However, the bioactive compound content and antioxidant activity were significantly reduced after processing pulp into jam and over the course of storage. Storage also had an effect on the sensory quality of the products. The conventional jam had higher flavour acceptance, whereas the diet jam exhibited lower scores for colour, appearance and overall acceptance.

Keywords:
carotenoids; ascorbic acid; phenols; anthocyanins; antioxidant activity; component modification

Pitanga jam	Conventional		Diet
	Preparation	Storage	Preparation	Storage
Moisture (g/100 g)	21.70±0.50^a	23.97±1.26ª	74.94±0.23^a	74.18±0.52^a
Protein (g/100 g)	0.70±0.31^a	0.93±0.16ª	1.41±0.26^a	1.56±0.08^a
Carbohydrate (g/100 g)	76.7±0.05^a	73.64ª	21.06±0.07^a	21.76^a
Lipid (g/100 g)	0.55±0.07^a	0.93±0.38ª	1.61±0.09^a	1.59±0.01^a
Ash (g/100 g)	0.35±0.18^a	0.53±0.09ª	0.98±0.01^a	0.91±0.03^a
Dietary fibre (g/100 g)	2.28±0.01^a	1.03±0.05^b	1.58±0.01^a	1.45±0.02^a
Energy value (Kcal/100 g)	305.43^a	302.53^b	98.05^a	101.79^b
pH	3.44±0.01^a	3.24±0.10ª	3.63±0.01^a	3.340.02±^b
Total soluble solids (° Brix)	64.00±0.01^a	63.05±0.07^b	22.95±1.34^a	21.05±0.07^a

Sample	Total carotenoids (µg/g sample)	Total phenols (mg GAE/100 mL extract)	Ascorbic acid (mg vit C/100 g sample)	Anthocyanins (mg/100 g sample)	Antioxidant activity (g sample/g DPPH)
Pitanga pulp	2338.82±91.01^a	824.64±25.39^a	25.06±2.17ª	0.24±0.01^a	1522.61±11.85^a
Conventional jam	231.73±1.65^b	469.36±32.42^b	28.65±0.01^b	0.08±0.03^b	2384.93±185.7^b
Diet jam	1160.53±26.39^c	793.97±67.98^a	22.01±0.01ª	0.01±0.02^c	1467.63±5.29^c

Attribute	Conventional Jam		Diet Jam
Attribute	Preparation	Storage	Preparation	Storage
Colour	7.63±1.18ª	7.51±1.27^a	6.35±1.81^a	5.29±1.81^b
Appearance	7.53±1.16ª	7.51±1.23^a	6.45±1.74^a	5.13±1.90^b
Aroma	7.00±1.28ª	7.19±1.25^a	6.42±1.64^a	5.84±1.69^b
Flavour	6.86±1.79ª	7.40±1.40^b	5.03±2.00^a	4.66±2.01^a
Texture	7.38±1.37ª	7.36±1.47^a	6.46±1.71^a	5.58±1.84^b
Overall acceptance	7.13±1.28ª	7.38±1.35^a	5.68±1.69^a	5.08±1.87^b

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[1] *Corresponding author: thaisetobal@hotmail.com