{"title":"Effects of two drying methods on the stability and antioxidant activity of phenolic compounds in mulberry fruits","authors":"Si Tan, Wen Wang, Xv Wang, Wenfeng Li, Xin Zhao","doi":"10.47836/ifrj.28.1.08","DOIUrl":null,"url":null,"abstract":"Mulberry is a health-promoting fruit with abundant phenolic compounds. The effects of vacuum drying (VD) and vacuum freeze-drying (VFD) on oxidation resistance and polyphenols, including extractable and non-extractable phenols, were compared in the present work. The total polyphenols and antioxidant capacity of mulberry fruits treated with VFD were higher than those treated with VD. Thirteen phenolic compounds in fresh and dried mulberry fruits were identified and quantified by UPLC-QqQ/MS. The content of extractable phenol was significantly higher than that of non-extractable phenol. In addition, correlation analysis showed that flavonoids cyanidin-3-O-glucoside and phloretin were closely related to the total polyphenols and antioxidant activity. These results provide the basis for further development of dried mulberry products containing high content of total polyphenols and antioxidant activity.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"7 1","pages":""},"PeriodicalIF":1.0000,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"international food research journal","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.47836/ifrj.28.1.08","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Mulberry is a health-promoting fruit with abundant phenolic compounds. The effects of vacuum drying (VD) and vacuum freeze-drying (VFD) on oxidation resistance and polyphenols, including extractable and non-extractable phenols, were compared in the present work. The total polyphenols and antioxidant capacity of mulberry fruits treated with VFD were higher than those treated with VD. Thirteen phenolic compounds in fresh and dried mulberry fruits were identified and quantified by UPLC-QqQ/MS. The content of extractable phenol was significantly higher than that of non-extractable phenol. In addition, correlation analysis showed that flavonoids cyanidin-3-O-glucoside and phloretin were closely related to the total polyphenols and antioxidant activity. These results provide the basis for further development of dried mulberry products containing high content of total polyphenols and antioxidant activity.
桑葚是一种富含酚类化合物的有益健康的水果。比较了真空干燥(VD)和真空冷冻干燥(VFD)对植物抗氧化性和多酚类物质(包括可提取和不可提取的酚类物质)的影响。VFD处理的桑树果实总多酚含量和抗氧化能力均高于VD处理。采用UPLC-QqQ/MS对桑树鲜、干果实中的13种酚类化合物进行了鉴定和定量。可提取酚含量显著高于不可提取酚含量。此外，相关分析表明，黄酮类化合物花青素-3- o -葡萄糖苷和根皮素与总多酚和抗氧化活性密切相关。研究结果为进一步开发含有高含量总多酚和抗氧化活性的桑椹干制品提供了依据。
期刊介绍：
The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of:
Food Science and Technology
Nutrition and Dietetics
Agriculture, multidisciplinary
Chemistry, multidisciplinary
The scope of the Journal includes:
Food Science, Food Technology and Food Biotechnology
Product Development and Sensory Evaluation
Food Habits, Nutrition, and Health
Food Safety and Quality
Food Chemistry, Food Microbiology, Food Analysis and Testing
Food Engineering
Food Packaging
Food Waste Management
Food Entrepreneur
Food Regulatory
Post-Harvest Food Management
Food Supply Chain Management
Halal Food and Management
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