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

Table 5.

Vitamin C and antioxidant activity (ABTS, DPPH and FRAP) in gooseberry jams during storage

Analysed parameter^a	Type of jams^b	Storage time/temperature
		0	6 months		p value^c	0	12 months		p value
		0	10 °C	20 °C	p value^c	0	10 °C	20 °C	p value
Vitamin C (mg/100 g)	G0	12.8 ± 0.6^aA	11.4 ± 0.7^aA	9.7 ± 1.4^bA	0.005	12.8 ± 0.6^aA	9.8 ± 1.5^bA	7.2 ± 1.1^cA	0.001
	GCh	15.3 ± 0.6^aB	13.8 ± 0.6^bB	12.4 ± 0.5^cB	0.001	15.3 ± 0.6^aB	10.8 ± 1.7^bA	9.1 ± 1.3^bB	0.001
	GE	18.2 ± 0.9^aC	17.2 ± 0.7^aC	15.0 ± 0.9^bC	0.001	18.2 ± 0.9^aC	13.8 ± 1.1^bC	11.8 ± 0.8^cD	< 0.001
	GJ	19.4 ± 0.9^aC	18.0 ± 0.3^bC	15.8 ± 0.6^cC	0.001	19.4 ± 0.9^aC	15.8 ± 1.6^bD	12.0 ± 1.1^cD	0.001
	GF	12.5 ± 0.9^aA	11.9 ± 0.6^aA	10.1 ± 1.0^bA	0.009	12.5 ± 0.9^aA	9.2 ± 1.5^bA	7.0 ± 0.7^cA	0.001
	GWG	12.9 ± 1.1^aA	11.9 ± 0.5^aA	10.2 ± 1.1^bA	0.007	12.9 ± 1.1^aA	9.9 ± 1.2^bA	8.0 ± 1.1^cA	0.001
p value		< 0.001	< 0.001	< 0.001		< 0.001	< 0.001	< 0.001
ABTS (µM Tx/1 g)	G0	67.3 ± 7.9^aA	65.7 ± 2.4^aA	63.9 ± 4.2^aA	0.684	67.3 ± 7.9^aA	37.3 ± 3.4^bA	27.9 ± 3.6^cA	< 0.001
	GCh	105.1 ± 8.5^aB	101.1 ± 3.4^aB	94.4 ± 4.3^aB	0.080	105.1 ± 8.5^aB	79.4 ± 0.8^bB	69.7 ± 2.5^cB	< 0.001
	GE	87.2 ± 8.1^aC	85.5 ± 6.0^aC	83.4 ± 3.9^aC	0.709	87.2 ± 8.1^aC	60.3 ± 1.7^bB	39.5 ± 1.8^cC	< 0.001
	GJ	76.4 ± 8.7^aA	74.7 ± 2.5^aD	74.0 ± 4.3^aD	0.844	76.4 ± 8.7^aA	50.8 ± 2.5^bC	42.1 ± 2.4^cC	< 0.001
	GF	71.2 ± 5.8^aA	69.2 ± 2.6^aA	66.2 ± 6.7^aA	0.435	71.2 ± 5.8^aA	41.6 ± 3.5^bA	33.8 ± 2.7^cD	< 0.001
	GWG	68.9 ± 5.2^aA	67.3 ± 3.7^aA	65.9 ± 2.7^aA	0.591	68.9 ± 5.2^aA	40.7 ± 2.4^bA	31.7 ± 4.0^cD	< 0.001
p value		< 0.001	< 0.001	< 0.001		< 0.001	< 0.001	< 0.001
DPPH (µM Tx/1 g)	G0	38.1 ± 4.0^aA	37.0 ± 1.3^aA	36.2 ± 1.1^aA	0.565	38.1 ± 4.0^aA	33.7 ± 1.5^bA	26.8 ± 1.4^cA	0.001
	GCh	58.0 ± 6.2^aB	52.6 ± 1.5^aB	48.5 ± 2.0^bB	0.020	58.0 ± 6.2^aB	44.3 ± 1.4^bB	39.7 ± 2.6^bB	0.001
	GE	43.6 ± 2.5^aC	42.4 ± 1.5^aC	37.8 ± 2.0^bA	0.007	43.6 ± 2.5^aC	35.9 ± 5.3^bA	30.2 ± 3.4^bA	0.003
	GJ	41.9 ± 3.2^aC	40.1 ± 1.8^aC	37.4 ± 1.7^aA	0.068	41.9 ± 3.2^aC	34.9 ± 1.2^bA	29.9 ± 3.4^cA	0.001
	GF	38.7 ± 5.7^aA	37.0 ± 1.1^aA	34.6 ± 1.2^aA	0.273	38.7 ± 5.7^aA	31.5 ± 1.7^aA	28.3 ± 1.2^aB	0.006
	GWG	38.9 ± 1.5^aA	37.5 ± 1.8^aA	35.8 ± 0.6^bA	0.042	38.9 ± 1.5^aA	32.0 ± 2.3^bA	29.7 ± 4.0^bA	0.003
p value		< 0.001	< 0.001	< 0.001		< 0.001	< 0.001	< 0.001
FRAP (µM Fe²⁺/1 g)	G0	40.4 ± 1.7^aA	37.9 ± 4.0^aA	31.7 ± 2.7^bA	0.007	40.4 ± 1.7^aA	27.8 ± 2.3^bA	22.7 ± 1.7^cA	< 0.001
	GCh	80.0 ± 4.5^aB	78.8 ± 6.8^aB	74.2 ± 7.6^aB	0.440	80.0 ± 4.5^aB	66.8 ± 4.3^bB	59.7 ± 1.8^cB	0.001
	GE	62.8 ± 1.9^aC	61.2 ± 2.9^aC	59.8 ± 2.8^aC	0.289	62.8 ± 1.9^aC	54.5 ± 1.2^bC	44.6 ± 2.4^cC	< 0.001
	GJ	53.0 ± 2.8^aD	52.2 ± 3.4^aD	48.8 ± 0.9^aD	0.111	53.0 ± 2.8^aD	43.2 ± 0.8^bD	39.1 ± 1.3^aD	< 0.001
	GF	47.7 ± 2.5^aE	46.9 ± 1.9^aD	44.9 ± 2.6^aD	0.274	47.7 ± 2.5^aE	40.3 ± 1.9^bDE	37.5 ± 0.6^cD	0.001
	GWG	44.1 ± 3.0^aA	43.6 ± 0.9^aE	41.7 ± 1.9^aD	0.288	44.1 ± 3.0^aA	38.1 ± 1.3^bE	34.6 ± 3.2^cD	0.002
p value		< 0.001	< 0.001	< 0.001		< 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–E) 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