Jam Processing on Concord Grapes Variety Polyphenols and Antioxidant Capacity
2015
Anamaria Pop | Sevastiţa Muste | Adriana Păucean | Carmen Pop | Liana Salanţă | Simona Man | Andruţa Mureşan
<p>This objective of this study was to evaluate the effect of jam processing of Concord grapes variaty on the physiochemical properties. The antioxidant phenolic compounds were extracted and analyzed by determining the total phenolic content (Folin Ciocalteu), as well as by employing free radical DPPH. The chemical composition of Concord grapes variety is in agreement with the literature concerning at moisture content, ash content and total soluble solids. The results showed that grape jam had the highest antioxidant activity than grape juices (26.98 % respectively 12.14 %) and total phenolic content is bigger in fresh Concord grapes (390 mg GAE/100 g than 235 mg GAE/100g in grape jam ). Although Concord grapes it should be considered as a raw material for jam processing, they have the same potential as fresh fruits or even higher<strong>. </strong></p>
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