Effect of processing and storage conditions on total phenolics and antioxidant properties of fig (Ficus carica L.) jam

Fig analyzed for total phenolics, total antioxidant activity and total anthocyanin content before and after jam processing to evaluate their changes after thermal processing. Total antioxidant activity was determined by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay. Total phenolics of 47.80 mg gallic acid equivalent (GAE)/100 g, total flavonoid of 7.65 mg quercetin equivalent/100 g, radical scavenging activity of 46.90 % and the total anthocyanins of 3.39 mg/100 g were recorded during chemical analysis. Jam prepared with sucrose and stored at two different temperatures conditions. During processing of jam heating reduced the content of total phenolics, total flavonoid, percent scavenging activity, and total anthocyanins. Major losses occurred in anthocyanin content. Less loss at re-frigerated temperature, i.e., low temperature (7±2°C) as compared to room temperature, i.e., (37±2°C) was observed during jam production, so the optimization of heat processing time can help to conserve the bioactive compounds in fig.