Thermal kinetics on antiradical capacity of mulberry fruit extract

Effects of prolonged heating on antioxidant activity and colour of honey

“…No study has been found for the changes in antioxidant activity during thermal processing of honey. On the other hand, Suh, Kim, Lee, Lee, and Choi (2004) found that the antiradical capacity variation of mulberry fruit extract with treatment time at 80-100 C was fitted to both the firstand zero-order models. But these authors proposed the latter, which is consistent with the result obtained for 70 C from this study.…”

Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating

“…The effects of temperature and pH on the kinetics of the antiradical capacity of its extract have been reported (Suh, Kim, Lee, Lee, & Choi, 2004). However, to the best of our knowledge, no report exists on the effect of sucrose on the antioxidant capacity of anthocyanin during heating using acidic medium.…”

Investigating the effect of high hydrostatic pressure processing on anthocyanins composition of mulberry (Morus moraceae) juice

“…Because covalent bonds are not destroyed during HHP treatment, organoleptic properties of food are largely preserved (Cheftel 1992). It has been found that mulberry fruit extract has anti-oxidative, antimicrobial, and anti-inflammatory properties (Tsai et al 2005;Sadiq Butt et al 2008), and exhibits also antioxidant/antiradical properties (Suh et al 2004). These health benefits have been attributed to anthocyanins reported to be potent antioxidants and also improve visual acuity (Mazza & Miniati 1993).…”