Table 2: Effect of desamerization on the chemical composition of jams and comparison with parts of the fruit.

BitterDJWDJ NaCl 2.50%DJ NaCl 1.25%DJ NaCl 0.625%DJ NaCl 0.3125%PeelsEdible portion

Ashes (g/100 g FM)0.328g ± 0.0020.400f ± 0.0020.916a ± 0.0010.636c ± 0.0020.594d ± 0.0030.458e ± 0.0030.670b ± 0.0020.300gh ± 0.030
Proteins (g BSA E/100 g FM)0.955c ± 0.0030.98b ± 0.0150.485g ± 0.0220.568f ± 0.0390.67e ± 0.0070.738d ± 0.0181.679a ± 0.0170.076h ± 0.004
Total sugars (g G E/100 g FM)57.5a ± 0.0553.57bcde ± 0.76453.47bcd ± 1.60154.77b ± 1.62654.57bc ± 0.92953.5bcd ± 1.70610.77f ± 0.41610.03f ± 1.115
Pectins (g/100 g FM)0.57DJ ± 0.010.56bcd ± 0.040.55b ± 0.060.55cd ± 0.030.59bc ± 0.010.56b ± 0.060.74a ± 0.040.11e ± 0.29
Vitamin C (mg AAE/100 g FM)33.17c ± 2.2929.33cd ± 2.3117.19fg ± 2.2921.29ef ± 2.323.95e ± 024.23de ± 4.4856.99a ± 2.2944.49b ± 2.27
Reducing sugars (g GE/100 g FM)20.53f ± 0.1421.43e ± 0.1635.02a ± 0.7823.34b ± 0.3823.33bcd ± 0.1123.34bc ± 0.222.42h ± 0.293.91g ± 0.08
Nonreducing sugars (g/100 g FM)26.22a ± 1.6515.74c ± 0.6213.33de ± 0.1218.36b ± 1.2413.34d ± 0.313.39d ± 0.244.84g ± 0.776.63f ± 0.49
Carotenoids (mg BCE/g FM)1.42b ± 0.031.26c ± 0.110.21e ± 0.070.25e ± 0.020.91d ± 0.211.27c ± 0.111.02d ± 0.112.18a ± 0.11

AAE: ascorbic acid equivalents, GE: glucose equivalents, BSA E: bovin serum albumin equivalents, βCE: β carotene equivalents, FM: fresh matter, DJW: desamerized jam with water, and DJ: desamerized jams. Values with the same letter in each row show no significant difference (). Results are ranked in descending order: a > b > c > d > e > f > g > h.