Processing black mulberry into jam: effects on antioxidant potential and <i>in vitro</i> bioaccessibility
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Date
2017
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
BACKGROUNDBlack mulberries (Morus nigra) were processed into jam on an industrialised scale, including the major steps of: selection of frozen black mulberries, adding glucose-fructose syrup and water, cooking, adding citric acid and apple pectin, removing seeds, and pasteurisation. Qualitative and quantitative determinations of antioxidants in black mulberry samples were performed using spectrophotometric methods, as well as HPLC- and LC-QTOF-MS-based measurements. These analyses included the determination of total polyphenolic content, % polymeric colour, total and individual anthocyanin contents, antioxidant capacity, and in vitro bioaccessibility in processing samples. RESULTSJam processing led to a significant reduction in total phenolics (88%), total flavonoids (89%), anthocyanins (97%), and antioxidant capacity (88-93%) (P < 0.05). Individual anthocyanin contents, determined using HPLC analysis, also showed a significant decrease (approximate to 99% loss). In contrast, % recovery of bioaccessible total phenolics, anthocyanins, and antioxidant capacity (ABTS assay) increased after jam processing (16%, 12%, and 37%, respectively). CONCLUSIONFruit processing resulted in losses of polyphenols, anthocyanins, and antioxidant capacity of black mulberry jam. Optimisation of food processing could help to protect the phenolic compounds in fruits which might be helpful for the food industry to minimise the antioxidant loss and improve the final product quality. (c) 2016 Society of Chemical Industry
Description
Capanoglu, Esra/0000-0003-0335-9433; Tomas, Merve/0000-0003-1057-7914; BOYACIOGLU, DILEK/0000-0002-8160-0619; HALL, ROBERT/0000-0002-5786-768X; Beekwilder, Jules/0000-0003-3238-4427
Keywords
black mulberry jam, phenolics, antioxidant, in vitro bioaccessibility
Turkish CoHE Thesis Center URL
Citation
43
WoS Q
Q1
Scopus Q
Q1
Source
Volume
97
Issue
10
Start Page
3106
End Page
3113