Effect of jam and marmalade processing and storage on the phytochemical properties of currant cultivars (RibesSpp.)

Abstract

In this study, changes in phytochemical properties of different currant (red, black, Ojebyn) cultivars while processing them into jam and marmalade and throughout the storage were investigated. Total phenolics content (TPC), total antioxidant capacity (TEAC and FRAP), total anthocyanins (TA), polymeric color (PC), and hydroxymethylfurfural (HMF) analyses were performed in fresh currant fruits at the beginning of the storage. Also, the same analyses were carried out on jams and marmalades at the end of 6-month storage period. Decreases were observed in TPC, TEAC, FRAP, and TA values of jam and marmalade samples of all types of currant varieties at the end of the storage. At the end of 6-month storage period, average TPC values varied between 405.74 and 657.51 μg GAE/g; TEAC values between 9.47 and 19.07 μmol TE/g; FRAP values between 7.97 and 17.44 μmol TE/g and TA values varied between 26.08 and 341.09 μg cy-3 glu/g. Novelty impact statement This study revealed that studied currant cultivars (Ribes Spp.) contain high levels of anthocyanins and other phytochemicals. Ojebyn black currant samples were determined to have the highest values among all types of currant jam and marmalade samples during storage. Overall, it is important that these highly nutritious fruits can be offered to consumers by processing them to products consumed in four seasons such as jam and marmalade.