The aim of the present study was to assess the effect of treatment and storage period on the nutritional quality of enriched orange jam during storage for 90 days at 15 °C and 30 °C. The jam was produced by traditional technique (TP) and with addition of orange peel (OP). All samples were evaluated for pH, total solid soluble, acidity, total phenolic content, total carotenoid content and antioxidant activity(DPPH and ABTS assay). The mean values at T0 of total soluble solids, titratable acidity and pH of jam samples (TP) were found as 63.03 °Brix, 0.60% and 3.51 respectively. While, the values for OP were 65.11 °Brix, 0.61% and 3.68 respectively. The polyphenols ranged from 83.44 to 126.22 mg/100 g for control samples and from 125.12–171.02 mg/100 g for enriched jam. As regards temperature storage, the enriched jam stored at 15 °C maintained the better analytical parameters than the samples stored at 30 °C. The results obtained from the experimentation show that use of orange peels in orange jam preserved the functional characteristics during storage.

Addition of Orange by-products (dry peel) in Orange Jam: Evaluation of Physicochemical Characteristics, Bioactive Compounds and Antioxidant Activity

Vincenzo Sicari
;
Marco Poiana
2021

Abstract

The aim of the present study was to assess the effect of treatment and storage period on the nutritional quality of enriched orange jam during storage for 90 days at 15 °C and 30 °C. The jam was produced by traditional technique (TP) and with addition of orange peel (OP). All samples were evaluated for pH, total solid soluble, acidity, total phenolic content, total carotenoid content and antioxidant activity(DPPH and ABTS assay). The mean values at T0 of total soluble solids, titratable acidity and pH of jam samples (TP) were found as 63.03 °Brix, 0.60% and 3.51 respectively. While, the values for OP were 65.11 °Brix, 0.61% and 3.68 respectively. The polyphenols ranged from 83.44 to 126.22 mg/100 g for control samples and from 125.12–171.02 mg/100 g for enriched jam. As regards temperature storage, the enriched jam stored at 15 °C maintained the better analytical parameters than the samples stored at 30 °C. The results obtained from the experimentation show that use of orange peels in orange jam preserved the functional characteristics during storage.
citrus by-product; orange jam; bioactive compounds; antioxidant activity
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.12318/75864
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