Antioxidant Activities and Phenolic Acids Profile of Pasteurized Mulberry Juice During Storage



Mulberry Juice, Phenolic Acids, Antioxidant Activity


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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Author Biography

Wipavadee Punnongwa, Faculty of Agricultural and Technology, University of Rajamangkala University of Technology Isan, Surin Campus



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บทความวิจัย (Research article)