Desamerization of Bitter Jam: Biochemical and Sensory Quality

Table 3

Effect of desamerization on the phenolic composition of jams and comparison with parts of the fruit.

	Bitter	DJW	DJ NaCl 2.50%	DJ NaCl 1.25%	DJ NaCl 0.625%	DJ NaCl 0.3125%	Peels	Edible portion
Total phenol (mg GAE/g FM)	33.61^a ± 0.25	31.01^c ± 0.05	18.18^f ± 1.56	22.43^e ± 2.16	27.38^d ± 1.72	32.09^b ± 0.63	7.45^g ± 0.20^g	31.96^bc ± 0.03
Flavonoids (mg QE/g FM)	6.39^b ± 0.20	6.29^bc ± 0.10	4.83^ef ± 0.77	5.51^e ± 0.07	6.10^d ± 0.01	6.24^bc ± 0.12	1.68^g ± 0.17	10.8^a ± 0.04
Flavonols (mg QE/g FM)	1.75^a ± 0.10	1.49^bc ± 0.12	0.56^fg ± 0.17	0.76^f ± 0.06	1.14^e ± 0.17	1.23^cd ± 0.06	0.29^h ± 0.02	1.59^ab ± 0.11
Proanthocyanidins (μg CE/g FM)	40.91^b ± 0.30	40.53^c ± 0.05	36.36^g ± 0.15	38.24^ef ± 0.14	38.42^e ± 0.25	40.47^cd ± 0.09	0.07^h ± 0.00	51.05^a ± 0.29

GAE: gallic acid equivalents, CE: catechin equivalents, QE: qercetin 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.