Table 3: Effect of desamerization on the phenolic 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

Total phenol (mg GAE/g FM)33.61a ± 0.2531.01c ± 0.0518.18f ± 1.5622.43e ± 2.1627.38d ± 1.7232.09b ± 0.637.45g ± 0.20g31.96bc ± 0.03
Flavonoids (mg QE/g FM)6.39b ± 0.206.29bc ± 0.104.83ef ± 0.775.51e ± 0.076.10d ± 0.016.24bc ± 0.121.68g ± 0.1710.8a ± 0.04
Flavonols (mg QE/g FM)1.75a ± 0.101.49bc ± 0.120.56fg ± 0.170.76f ± 0.061.14e ± 0.171.23cd ± 0.060.29h ± 0.021.59ab ± 0.11
Proanthocyanidins (μg CE/g FM)40.91b ± 0.3040.53c ± 0.0536.36g ± 0.1538.24ef ± 0.1438.42e ± 0.2540.47cd ± 0.090.07h ± 0.0051.05a ± 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.