Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits
| Autor: | Tahir Mahmood, Farooq Anwar, Ruksana Kausar, Naila Afzal, Muhammad Shoaib, Shaista Ilyas |
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| Rok vydání: | 2017 |
| Předmět: |
chemistry.chemical_classification
Antioxidant General Chemical Engineering medicine.medical_treatment 010401 analytical chemistry Flavonoid technology industry and agriculture food and beverages Ripening 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Industrial and Manufacturing Engineering 0104 chemical sciences Antioxidant capacity 0404 agricultural biotechnology chemistry Polyphenol Botany medicine Air drying Food science Safety Risk Reliability and Quality Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 11:2171-2179 |
| ISSN: | 2193-4134 2193-4126 |
| DOI: | 10.1007/s11694-017-9602-6 |
| Popis: | This study highlights the influence of ripening (un-ripen, semi-ripen and fully-ripen) and drying (fresh, ambient-dried and sun-dried) on the extract yield, total phenolic contents (TPC) and total flavonoid contents (TFC) of different species (Morus alba, M. nigra, M. macroura and M. laevigata) of mulberry fruit. 1,1-Diphenyl-2-picryl hydrazyl scavenging assay and reducing ability was used to assess the antioxidant capacity of the extracts. An increasing trend in the extract yield (2.9–56%), TPC (201–2287 mg/100 g GAE), TFC (58–1021 mg/100 g CE) and antioxidant activity was observed as the maturity of fruits progressed. On the other hand, fully ripened mulberry fruit at air drying conditions generally have higher antioxidant activity. The ripening stages, as well as the drying conditions has a significant impact on the polyphenols and antioxidant attributes of mulberries. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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