Coffee peel contains a lot of bioactive substances. To reduce the waste of resources and promote the recycling of coffee peel residue, the coffee peel was used as the main raw material in this study. Nine kinds of jam processes completely combined with different heating time (10, 20, 30 min) and initial sugar content (66.67%, 50.00%, 33.33%) were adopted to investigate the effects of different jam processes on the physicochemical properties, bioactive substance content, antioxidant activity, and storage stability of coffee peel. Results showed that the jam heated for 10 min could well retain bioactive substances. The average contents of anthocyanins, chlorogenic acid, caffeine, flavonoids, and polyphenols were 56.52 mg/100g, 77.22 mg/100g, 6.58 mg/100g, 1.79 mg/100g, and 119.89 mg/100g, respectively. The antioxidant activity was 842.03 μmol TE/100g. The storage test showed that low temperature storage could effectively retain the bioactive substances in the coffee jam. The average total polyphenols, anthocyanins, chlorogenic acid and antioxidant activity decreased by 14.42%, 56.19%, 4.53%, and 7.82%, respectively in the storage of jam heated for 30 min, which was more stable at low and room temperature. The bioactive substances in the coffee peel jam were more retained at the low sugar content in storage, while the antioxidant activity was more retained at the high sugar content. Taking into consideration the quality and storage stability of jam, the process with a heating time of 20 min and initial sugar content of 50% is the best.
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