ASSESSMENT OF PHYSICOCHEMICAL CHARACTERISTICS AND STABILITY OF BIOACTIVE COMPOUNDS IN SOME FRUITS AND COFFEE JELLY DURING THE PROCESSING

Diana Nicoleta Raba, Luminița Cornelia Pîrvulescu, Camelia Moldovan, Delia Gabriela Dumbravă, Viorica Mirela Popa, Simona Maria Ilie

Abstract


This study provides data on the  physicochemical characteristics and stability of bioactive compounds in jelly with kiwi, sour cherry, raspberry  and coffee during the processing. The experimental  results obtained for physicochemical characteristics showed that the jellies moisture was in range of 30,7-32,8%, acidity between 0,1% citric acid and 0,6% citric acid, total soluble substances among 66-70% Sucrose and vitamin C content was in range of 0,016-0,052g/L with the highest level in jelly with  kiwi and lowest level in jelly with coffee. The thermal treatment applied during the technological process has a significant impact on the DPPH free radical scavenging activity and the polyphenols content of all studied jellies, which were below the detection limit.

Keywords


jelly; antiradicalic activity; total polyphenol content; vitamin C content

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