Nutritional and sensorial evaluation of maqui jam (Aristotelia chilensis)

Abstract

Aristotelia chilensis is a species of native tree from Chile which is located from Limarí province to Aysen province. It is characterized by having a berry-shaped- fruit of a dark violet color, astringent and refreshing, characterized by a significant nutritional value in regards to the content of Vitamin C and antioxidants. At present, its use in Chile is very limited, so that innovative ideas are needed to take advantage of it and spread the nutritional value this native fruit has. Three treatments were designed. The first one belonged to pure maqui jam, the second jam with green apple and the third maqui jam with plum. The jams were subjected to a laboratory analysis of Vitamin C by titration method three times, one to the fresh raw material and to the processed product at 35 and 65 days of being stored, respectively. To have knowledge of its antioxidant benefits, the levels of polyphenol were measured at the same times it was done for Vitamin C. Besides, an evaluation of sensorial attributes such as color, flavor, aroma and texture and of its level of acceptability was conducted by 13 previously trained panelists. The results obtained showed that 44 to 46% of Vitamin C was lost after processing, and that there was no effect regarding one-month storage. Regarding the amount of total polyphenol, there was an increase of it after jams were processed, but with a significant degradation after being stored for one month. In regards to the results of the sensorial evaluations, there was a higher level of acceptability for the pure maqui jam, being observed an intense color, a sweet-sour flavor and a fruity fragrance. It is possible to make maqui jam, keeping its main contribution such as total polyphenol, as well as its presentation as a product with excellent organoleptic properties. It can be made ​​maqui jam, keeping his main contribution polyphenols such as, in addition with its words.