Antioxidant Activities and Phenolic Acids Profile of Pasteurized Mulberry Juice During Storage
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Abstract
This study aimed to investigate changes in the bioactive compounds of mulberry juice by pasteurization treatments during 3 months of storage at 4±2 °C. The results of sensory evaluation, using a 9-point hedonic scale, showed that the highest color score, taste, odor, and overall appearance of mulberry juice (Buriram 60 containing 40 and 50 %, 13 oBrix) was statistically significant (p≤ 0.05). The effect of 3 months storage at temperatures of 4±2 °C on degradation of anthocyanin content, phenolic compounds and flavonoids in mulberry juice was determined. The total phenolic, flavonoids, anthocyanin content decreased by 55.57, 55.16, and 65.64 %, respectively. The losses of antioxidant activity in mulberry juice during storage determined by FRAP and ABTS were 34.18 and 65.91 %, respectively. The mulberry juice samples were analyzed by Ultra-performance liquid chromatography (UPLC) with a diode-array detector to identify the polyphenols. The UPLC detected a decrease in gallic acid, hydroxy-benzoic acid, vanillic acid, trans-ferulic acid, rutin, and sinapic acid (97.67, 94.61, 78.33, 96.99, 53, and 29.13 %, respectively) (p≤ 0.05). This study could be applied as a guide to improving the bioactive compound stability and antioxidant activity of mulberry juice, thereby improving and promoting the development of the mulberry juice processing industry.
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Wipavadee Punnongwa, Faculty of Agricultural and Technology, University of Rajamangkala University of Technology Isan, Surin Campus
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