Processing black mulberry into jam: effects on antioxidant potential and <i>in vitro</i> bioaccessibility

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Date

2017

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Wiley

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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

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Citation

43

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Q1

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Q1

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Volume

97

Issue

10

Start Page

3106

End Page

3113