The properties and stability of anthocyanins in mulberry fruits

Aramwit, Pornanong; Bang, Nipaporn; Srichana, Teerapol

doi:10.1016/j.foodres.2010.01.022

Cited by 146 publications

(103 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The change in the total sugar content was statistically not significant (P>0.05). Aramwit et al (2010) found the total sugar content as 7.60±1.80 g/100 g for purple, 5.1 ± 1.4 for purple-red and 1.8 ± 0.8 for red coloured mulberries. Gundogdu et al (2011) reported that the total sugar content was changed between 10.4±0.1-13.2±0.1 (g/100 g) and they stated that glucose (52%) and fructose (48%) composed main part of the sugar composition whereas sucrose is only the 1% part of the total sugar in Morus nigra black mulberry fruit.…”

Section: Resultsmentioning

confidence: 93%

Changes in the Quality of Black Mulberry and Blueberry Sherbets During Storage

Ergün

Tekgül

Bozkır

et al. 2017

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

This study was evaluated the quality properties of traditional drink sherbets that are prepared from black mulberry and blueberry fruits. After production sherbets were investigated to determine their pH, acidity, °brix and colour values, total sugar, phenolic, anthocyanin and antioxidant contents. Moreover the sherbets stored at 4°C during 2 months and the changes in these quality properties were examined per month. As a result statistically significant changes were observed in the quality properties of these sherbets of black mulberry and blueberry fruits which are known with their rich content of phytochemical compounds. The results show that in blueberry sherbet the degradation of phenolics was faster than black mulberry sherbet. Anthocyanins that are higher in black mulberry sherbets after production were preserved better in blueberry sherbets at the end of 2 nd month. L * and a * values decreased for blackberry and blueberry sherbets during storage. b* value decreased from 5.59 to 4.92 for blackberry sherbet while it increased from 0.62 to 0.79 for blueberry sherbet at the end of the storage time.

show abstract

Section: Resultsmentioning

confidence: 93%

Changes in the Quality of Black Mulberry and Blueberry Sherbets During Storage

Ergün

Tekgül

Bozkır

et al. 2017

Turkish JAF Sci.Tech.

View full text Add to dashboard Cite

show abstract

“…[2] found increased ascorbic acid in deep colored mulberry fruits, 1.4 mg/100 g in purple, 2 mg/100 g in purple-red and 2.4 mg/100 g in red fruits.…”

Section: Resultsmentioning

confidence: 85%

“…Purple colored mulberry fruits contain anthocyanin more than five times as compared to the red-colored ones [2].…”

Section: Resultsmentioning

confidence: 99%

Effect of Genotypes on Chemical and Physical Properties of Mulberry

Hepsağ¹,

Gölge²,

Hayoğlu³

2016

HJBC

View full text Add to dashboard Cite

Ö Z E T B u çalışmada, Türkiye'nin Güneydoğu Anadolu bölgesinde yetiştirilen beyaz (Morus alba L.), siyah (M. nigra L.) ve urmulu (M. nigra L.) dutların fiziko-kimyasal özellikleri ve mineral bileşimi araştırılmıştır. Urmulu dutlar en yüksek toplam antosiyanin ve fenolik bileşikler içerirken (1071 mg siyanidin-3-glikozit eşdeğerleri, ve 1456 mg gallik asit /100 g taze madde sırasıyla eşdeğer) ve beyaz dut en yüksek HMF ve esmerleşme indeksine (36.15 mg kg -1 ve 17.61 sırasıyla) sahiptir. Maksimum L ve b değerleri beyaz dutlarda gözlenmiştir. 100 gram taze dut meyvesi çeşitlerinin mineral bileşimlerinin ortalama değerleri 238 mg P, 1138 mg K, 139 mg Ca, Mg 116 mg, 6 mg Fe, 0.8 mg Cu, 4.3 mg Mn ve 3.9 mg Zn. En yüksek toplam flavonoid ve askorbik asit (312 mg kuarsetin/100 g taze madde ve 32 mg eşdeğer/100 g) urmulu dutta belirlenmiştir. Anahtar KelimelerAntosiyaninler, HMF, mineraller, fenolikler. A B S T R A C TI n this research, the physico-chemical properties and mineral composition of white (Morus alba L.), black (M. nigra L.) and urmu (M. nigra L.) mulberries, grown in Southeast Anatolia region of Turkey, were investigated. Urmu contained the highest total anthocyanin and phenolic compounds (1071 mg cyanidin-3-glucoside equivalents, and 1456 mg gallic acid equivalents/100 g fresh matter respectively), and white mulbery had the highest HMF and browning index (36.15 mg kg -1 and 17.61 respectively). Maximum L and b values were observed in white mulberry. The mean values of mineral compositions of the mulberry types in 100 g fresh fruith were 238 mg P, 1138 mg K, 139 mg Ca, 116 mg Mg, 6 mg Fe, 0.8 mg Cu, 4.3 mg Mn and 3.9 mg Zn. The highest total flavonoid and ascorbic acid were determined in urmu mulberry (312 mg quercetin equivalents/100 g fresh matter and 32 mg/100 g).

show abstract

“…Hsu et al (2008) observaron que durante los primeros 14 días de almacenamiento a 4 O C, los carotenoides totales y el licopeno de zumo de tomate procesado térmi-camente se degradó rápidamente en 16 y 12% en comparación con el control, y no hubo una pérdida significativa durante el almacenamiento entre los días 14 a 28. Mercadante (2009) y Aramwit et al (2010), investigaron el efecto de la pasteurización sobre los zumos de mora, piña y manzana, concluyendo que este tratamiento conduce a una disminución en los niveles de carotenoides.…”

Section: Análisis De La Concentración De Carotenoidesunclassified

Evaluación de propiedades antioxidantes y fisicoquímicas de una bebida mixta durante almacenamiento refrigerado

Santander-M.

Osorio

Mejía-España

2017

rcia

View full text Add to dashboard Cite

RESUMENEn la actualidad, los consumidores tienden a adquirir alimentos funcionales, los cuales satisfacen los requerimientos nutricionales y adicionalmente aportan beneficios a la salud. El creciente interés en el estudio de bebidas con estas características ha contribuido al desarrollo de productos elaborados a partir de la mezcla de leche y frutas. El objetivo de esta investigación fue evaluar una bebida mixta de leche UHT descremada con pulpa de tomate de árbol, analizando sus características antioxidantes y fisicoquímicas, mediante la determinación del contenido de ácido ascórbico, compuestos fenólicos, carotenoides y su estabilidad durante el almacenamiento bajo refrigeración. La capacidad antioxidante se estudió a través del método DPPH, el ácido ascórbico y los carotenoides fueron analizados mediante cromatografía líquida de alto rendimiento y se empleó el método de Folin-Ciocalteu para determinar fenoles totales en la bebida. Se encontró que la bebida mixta presentó compuestos bioactivos reconocidos por sus propiedades funcionales. Durante las primeras dos semanas de almacenamiento refrigerado se observó una disminución significativa (P<0,05) del contenido de compuestos bioactivos. Hubo una reducción en el contenido de fenoles totales de 33,150±2,020 a 21,467±1,360mg equivalentes de ácido gálico (GAE)/100mL, al igual que en la concentración de ácido ascórbico de 12,967±0,603 a 5,167±0,321mg/100mL y en el de β-caroteno de 243,00±5,66 a 146,50±2,12µg/100mL,

show abstract

The properties and stability of anthocyanins in mulberry fruits

Cited by 146 publications

References 32 publications

Changes in the Quality of Black Mulberry and Blueberry Sherbets During Storage

Changes in the Quality of Black Mulberry and Blueberry Sherbets During Storage

Effect of Genotypes on Chemical and Physical Properties of Mulberry

Evaluación de propiedades antioxidantes y fisicoquímicas de una bebida mixta durante almacenamiento refrigerado

Contact Info

Product

Resources

About