Effects of two drying methods on the stability and antioxidant activity of phenolic compounds in mulberry fruits


Citation

Li W., . and Wang W., . and Zhao X., . and Tan S., . and Wang X., . Effects of two drying methods on the stability and antioxidant activity of phenolic compounds in mulberry fruits. pp. 83-90. ISSN 22317546

Abstract

Mulberry is a health-promoting fruit with abundant phenolic compounds. The effects of vacuum drying (VD) and vacuum freeze-drying (VFD) on oxidation resistance and polyphenols including extractable and non-extractable phenols were compared in the present work. The total polyphenols and antioxidant capacity of mulberry fruits treated with VFD were higher than those treated with VD. Thirteen phenolic compounds in fresh and dried mulberry fruits were identified and quantified by UPLC-QqQ/MS. The content of extractable phenol was significantly higher than that of non-extractable phenol. In addition correlation analysis showed that flavonoids cyanidin-3-O-glucoside and phloretin were closely related to the total polyphenols and antioxidant activity. These results provide the basis for further development of dried mulberry products containing high contents of total polyphenols and antioxidant activity.


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Abstract

Mulberry is a health-promoting fruit with abundant phenolic compounds. The effects of vacuum drying (VD) and vacuum freeze-drying (VFD) on oxidation resistance and polyphenols including extractable and non-extractable phenols were compared in the present work. The total polyphenols and antioxidant capacity of mulberry fruits treated with VFD were higher than those treated with VD. Thirteen phenolic compounds in fresh and dried mulberry fruits were identified and quantified by UPLC-QqQ/MS. The content of extractable phenol was significantly higher than that of non-extractable phenol. In addition correlation analysis showed that flavonoids cyanidin-3-O-glucoside and phloretin were closely related to the total polyphenols and antioxidant activity. These results provide the basis for further development of dried mulberry products containing high contents of total polyphenols and antioxidant activity.

Additional Metadata

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Item Type: Article
AGROVOC Term: Mulberry (tree)
AGROVOC Term: Morus alba
AGROVOC Term: Dried fruits
AGROVOC Term: Vacuum drying
AGROVOC Term: Freeze-drying
AGROVOC Term: Phenolic compounds
AGROVOC Term: Antioxidants
AGROVOC Term: Oxidation reduction reactions
AGROVOC Term: Flavonoids
AGROVOC Term: Polyphenol content
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/9646

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