Jam processing and storage effects on β-carotene and flavonoids content in grapefruit

• Main Authors: M. Igual, E. García-Martínez, M.M. Camacho, N. Martínez-Navarrete
• Format: Article
• Language: English
• Published: Elsevier 2013-04-01
• Series: Journal of Functional Foods
• Subjects: Grapefruit jam; Osmotic dehydration; Microwaves; Flavonoids; β-Carotene; Phytochemicals
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464613000376

Grapefruit phytochemicals (β-carotene and flavonoids) stability after different jam processing was evaluated. Osmotic dehydration, microwave energy and conventional heating techniques have been used to obtain jam. β-Carotene and individual flavonoids were analyzed by HPLC technique. The results showed that jam obtained from osmodehydrated fruit (ODJ) is the only that preserved completely the β-carotene content. All processes of production of jam significantly decreased the content of narirutin (NAT), poncirin (PON), naringenin (NAG) and quercetin (QUER), while naringin (NAR) remained stable. Jams obtained by applying a heat treatment showed significant lower values of NAG and QUER in comparison with ODJ. The jam obtained from osmodehydrated fruit, without being submitted to any heat treatment, showed at the end of storage the highest contents of naringin, hesperidin, neohesperidin, didymin, quercetin, poncirin and the total sum of analysed flavonoids. In general, the phytochemical loss in jams as a consequence of processing was lower than those provoked by storage effect.