Effect of Processing Temperature on the Chemical Composition and Antioxidant Activity of Vaccinium Arctostaphylos Fruit and Their Jam

Guder, Aytac/0000-0002-1190-8749; YOLCU, Murat/0000-0003-3477-3792; gur, mahmut/0000-0001-9942-6324 WOS: 000340168200032 Vaccinium arctostaphylos fruit (VAF) has long been an important source of food and pharmaceutical ingredients and is considered to have high antioxidant potential. Growing V. arctostaphylos in Turkey is a substantial food, but information about its antioxidant activities is scarce. Other pharmacological properties of V. arctostaphylos, specifically antioxidant activity, contents of total phenolic, total flavonoid, total anthocyanin and ascorbic acid, are also not well explored. This study was designed to explore the in vitro antioxidant activities of ethanol extracts and chemical compositions such as ascorbic acid, total phenols, flavonoids and anthocyanins in V. arctostaphylos fruit and their jam (VAJ). Antioxidant activity, total phenolics, flavonoids, anthocyanins and ascorbic acid content changed during processing of jam depends on temperature. The results obtained in this study indicate that V. arctostaphylos fruit and their jam are potential sources of natural antioxidant.