The effect of drying on total phenol, antioxidant activity, and mineral contents of white and black mulberry fruits

Nurhan Uslu, Suleyman Dogu, Durmusali Ceylan, Mehmet Musa Ozcan, Nesim Dursun

Volume 23, Issue 1;
Pages: 31-35; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Antioxidant activity of black mulberry extracts changed between 75.74% to and 81.95%. In addition, antioxidant activity of white mulberry ranged from 41.069% to 80.309% (p<0.05). Total phenol contents of both mulberry samples increased depending on drying time. While the total phenol contents of black mulberry increase from 97.88 mg/100g (control) to 373.23 mg/100g (20.h), total phenol contents of white mulberry fruits increased from 40.574 mg/100g (4.h) to 276.309 mg/100g (20.h) (p<0.05). Fatty acid composition of black mulberry fruits were found higher than those of white mulberry fruits. Also, palmitic, oleic, linoleic and stearic acids were established as the major fatty acids of mulberry fruit oils. Linoleic acid was determined as 58.89% and 63.83% in white and black mulberry fruits, respectively. All minerals increased depending on drying times. Potassium was the highest element in fresh and dried fruits of black and white mulberry.Cu, Fe, K, Mg and Mn contents of fresh and dried fruits of white mulberry were found higher compared to black mulberry fruits.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2023 Journal of Agroalimentary Processes and Technologies