Abstract
Storage conditions are important factors for fruit jam quality and antioxidant potential. The effects of storage time and temperature on stability of bioactive compounds such as total phenolics and flavonoids and total antioxidant capacity of orange jam were investigated. The jam samples were stored for a period of 30 days at 25 and 35°C. Total phenolic content of samples was determined by the Folin-Ciocalteu method. Antioxidant capacity was determined by spectrophotometric methods and was based on the evaluation of free-radical scavenging activity (FRSA) using DPPH radical and ferric reducing power (FRP). In the current study, the results showed that by the end of storage, the bioactive compound contents and antiradical activity decreased significantly. Also, extremely significant correlation (p < 0.001) was observed between phenolic and flavonoid contents, and antioxidant capacity (FRSA and FRP) of orange jam. Regardless of the phenolic compound loss after storage, orange jams are good sources of substances with antioxidant potential.
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