本研究針對百香果、金柑、鳳梨、與洛神葵於果醬加工過程與貯藏期間總酚化物、總花青素、與總類胡蘿蔔素含量變化加以分析。結果顯示，果醬加工過程中對此三類具高度生物活性物質均會造成破壞，在果醬中之含量均顯著降低。加工過程也會對果醬之色澤形成顯著之改變。長時間貯藏會顯著減少金柑及洛神葵果醬中此三類物質含量，百香果醬於貯藏期間僅總花青素含量顯著降低，鳳梨果醬則於5 個月室溫貯藏後，總酚類化物與總花青素含量顯著減少。

This study aimed to determine the effects of processing and storage on color, total phenolics, total anthocyanin, and total carotenoid of various fruit jams viz. passion fruit, kumquat, pineapple and dried roselle. The results of present study showed that jam processing led to significant changes in bioactive compounds of fruits and color properties. Long term storage of kumquat and roselle jam resulted in significant changes in total phenolics, total anthocyanin, and total carotenoid. While only significant reduction of total anthocyanin was found in passion fruit jam after storage. In addition, total phenolics, and total anthocyanin of pineapple showed significant reduction after 5 months of storage at room temperature.