. 2017 Oct 30;55(1):408–417. doi: 10.1007/s13197-017-2952-6

Table 3.

Identification of polyphenols compounds in gooseberry jams during storage, mg/100 g

Analysed component^a	Type of jams^b	Storage time/temperature
		0	12 months	12 months	p value^c
		0	10 °C	20 °C	p value^c
p-coumaric acid	G0	0.273 ± 0.004^aA	0.208 ± 0.001^bA	0.155 ± 0.003^cA	< 0.001
	GCh	0.638 ± 0.004^aB	0.578 ± 0.002^bB	0.530 ± 0.009^cB	< 0.001
	GE	0.349 ± 0.005^aC	0.264 ± 0.001^bC	0.232 ± 0.001^cC	< 0.001
	GJ	0.285 ± 0.004^aD	0.231 ± 0.001^bD	0.171 ± 0.001^cD	< 0.001
	GF	0.413 ± 0.003^aE	0.338 ± 0.003^bE	0.291 ± 0.004^cE	< 0.001
	GWG	0.388 ± 0.007^aF	0.328 ± 0.002^bF	0.282 ± 0.006^cE	< 0.001
p value		< 0.001	< 0.001	< 0.001
Ferulic acid	G0	nd^d	nd	nd	nd
	GCh	0.231 ± 0.001^aA	0.205 ± 0.000^bA	0.177 ± 0.006^cA	< 0.001
	GE	0.173 ± 0.016^aB	0.124 ± 0.003^bB	0.099 ± 0.001^cB	0.001
	GJ	0.014 ± 0.001^aC	0.009 ± 0.001^bC	0.007 ± 0.001^cC	< 0.001
	GF	0.170 ± 0.005^aB	0.148 ± 0.003^bD	0.124 ± 0.002^cD	< 0.001
	GWG	0.155 ± 0.002^aD	0.123 ± 0.001^bB	0.099 ± 0.006^cB	< 0.001
p value		< 0.001	< 0.001	< 0.001
Caffeic acid	G0	0.546 ± 0.007^aA	0.493 ± 0.005^bA	0.330 ± 0.011^cA	< 0.001
	GCh	4.403 ± 0.184^aB	3.875 ± 0.031^bB	3.413 ± 0.036^cB	0.001
	GE	0.493 ± 0.004^aC	0.464 ± 0.006^bC	0.310 ± 0.005^cA	< 0.001
	GJ	1.463 ± 0.030^aD	1.247 ± 0.007^bD	1.029 ± 0.022^cC	< 0.001
	GF	0.842 ± 0.036^aE	0.734 ± 0.011^bE	0.642 ± 0.007^cD	0.001
	GWG	0.528 ± 0.003^aAC	0.466 ± 0.005^bC	0.428 ± 0.003^bE	< 0.001
p value		< 0.001	< 0.001	< 0.001
(+)-catechin	G0	2.442 ± 0.055^aA	1.958 ± 0.005^bA	1.699 ± 0.086^cA	< 0.001
	GCh	1.874 ± 0.048^aB	1.610 ± 0.034^bB	1.358 ± 0.053^cB	< 0.001
	GE	5.660 ± 0.084^aC	4.670 ± 0.082^bC	4.368 ± 0.000^cC	< 0.001
	GJ	5.469 ± 0.135^aD	4.592 ± 0.084^bC	4.145 ± 0.021^cD	< 0.001
	GF	4.277 ± 0.077^aE	3.633 ± 0.064^bD	2.800 ± 0.059^cE	< 0.001
	GWG	3.860 ± 0.053^aF	3.258 ± 0.134^bE	2.565 ± 0.033^cF	< 0.001
p value		< 0.001	< 0.001	< 0.001
Rutin	G0	0.128 ± 0.004^aA	0.102 ± 0.006^bA	0.087 ± 0.002^cA	0.001
	GCh	0.227 ± 0.006^aB	0.213 ± 0.001^bB	0.202 ± 0.002^cB	0.001
	GE	0.633 ± 0.020^aC	0.546 ± 0.003^bC	0.513 ± 0.003^cC	< 0.001
	GJ	0.097 ± 0.001^aD	0.085 ± 0.001^bD	0.075 ± 0.004^cD	0.001
	GF	0.348 ± 0.006^aE	0.327 ± 0.012^bE	0.249 ± 0.004^cE	< 0.001
	GWG	0.111 ± 0.001^aD	0.087 ± 0.004^bD	0.054 ± 0.002^cF	< 0.001
p value		< 0.001	< 0.001	< 0.001

^aValues are presented as mean value ± SD (n = 4) and expressed of fresh matter. Different letters (a–c) in the same rows or (A–F) in the same columns indicate significant differences (p < 0.05)

^bType of jams: G0—gooseberry jam without plant ingredients, GCh—jam with 15% addition of chokeberry, GE—jam with 15% addition of elderberry, GJ—jam with 8% addition of Japanese quince, GF—jam with 3% addition of flax seeds, GWG—jam with 3% addition of wheat germ

^cOne-way ANOVA, analysis of variance

^d Nd not detected