Zupanic N.,Podravka Dd Ante Starcevica |
Balija N.,Podravka Dd Ante Starcevica
Acta Alimentaria | Year: 2012
In this study, addition of green tea or pine bark extracts, a rich sources of phenolic antioxidants, were tested in reduced-calorie blueberry jams regarding their effect on the anthocyanin content, polyphenol content and antioxidant activity. The results obtained during investigation demonstrated that the addition of green tea or pine bark extracts had influence not only on the total phenol content in fortified jams but also on the anthocyanin content. Addition of both extracts resulted in higher anthocyanin content. The anthocyanin content in reduced-calorie blueberry jam without an addition of extracts was 137 mg/100 g, while in samples with an addition of green tea or pine bark extracts was 146 and 154 mg/100 g, respectively. During 12 months of storage degradation of anthocyanins occurred and difference between the samples with an addition of extracts and without was not so pronounced as immediately after the preparation of jam samples. Fortification of reduced-calorie blueberry jam with extracts, rich in antioxidants, could be used as protection tool against thermal degradation of anthocyanins.