Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

The effect of storage time and temperature on degradation of bioactive compounds such as ascorbic acid, anthocyanins, total phenols, colour and total antioxidant capacity of strawberry jam were investigated. The results indicated that lightness (L) value decreased significantly (p < 0.05) over 28 days of storage at 4 and 15 A degrees C, with lower values measured at higher temperatures. Anthocyanins, ascorbic acid and colour degradation followed first-order kinetics where the rate constant increased with an increase in the temperature. The reaction rate constant (k) increased from 0.95 x 10(-2) day(-1) to 1.71 x 10(-2) day(-1) at 4 and 15 A degrees C for anthocyanins. Similarly, k increased from 2.08 x 10(-2) day(-1) to 4.54 x 10(-2) day(-1) at 4 and 15 A degrees C for ascorbic acid. In general, total antioxidant activity for strawberry jam samples stored for 28 days at 4 and 15 A degrees C exhibited lower values as compared to control (day 0). The results showed greater stability of nutritional parameters at 4 A degrees C compared to 15 A degrees C.