Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves

Autor:	Yukikazu Yamasaki, Yoko Tsurunaga, Takuya Katsube, Toshimichi Furuno, Mari Sugiyama
Rok vydání:	2009
Předmět:	chemistry.chemical_classification Antioxidant DPPH medicine.medical_treatment food and beverages Glycoside General Medicine Analytical Chemistry chemistry.chemical_compound Antioxidant capacity Chlorogenic acid chemistry Polyphenol Botany medicine Air drying Food science Quercetin Food Science
Zdroj:	Food Chemistry. 113:964-969
ISSN:	0308-8146
Popis:	The mulberry ( Morus alba L.) leaf is a promising dietary source of antioxidants such as quercetin due to its relatively high content of that compound. We investigated effects of an air-drying process on the antioxidant capacity and stability of antioxidant polyphenolic compounds in mulberry leaves. Main compounds playing a central role in antioxidant activities in mulberry leaves are quercetin glycosides and chlorogenic acid. Raw mulberry leaves were air-dried at various temperatures, and antioxidant activity using DPPH radical scavenging assay and levels of antioxidant compounds were measured. DPPH radical scavenging activity and levels of polyphenolic compounds in mulberry leaves air-dried at 60 °C or below were not significantly different from those of freeze-dried mulberry leaves, whereas both values in mulberry leaves air-dried at 70 °C and over decreased significantly. These results indicate that strict temperature control is important in the production of mulberry leaf products to maintain antioxidant activity and levels of polyphenolic compounds.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::620667b895386fed4da6b05194f2f5c2 https://doi.org/10.1016/j.foodchem.2008.08.041 Zobrazit plný text záznamu Full Text from ScienceDirect