Universität zu Köln

Mahmood, Tahir, Anwar, Farooq, Afzal, Naila, Kausar, Ruksana, Ilyas, Shaista and Shoaib, Muhammad ORCID: 0000-0002-2008-9925 (2017). Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits. J. Food Meas. Charact., 11 (4). S. 2171 - 2180. NEW YORK: SPRINGER. ISSN 2193-4134

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Abstract

This study highlights the influence of ripening (un-ripen, semi-ripen and fully-ripen) and drying (fresh, ambient-dried and sun-dried) on the extract yield, total phenolic contents (TPC) and total flavonoid contents (TFC) of different species (Morus alba, M. nigra, M. macroura and M. laevigata) of mulberry fruit. 1,1-Diphenyl-2-picryl hydrazyl scavenging assay and reducing ability was used to assess the antioxidant capacity of the extracts. An increasing trend in the extract yield (2.9-56%), TPC (201-2287 mg/100 g GAE), TFC (58-1021 mg/100 g CE) and antioxidant activity was observed as the maturity of fruits progressed. On the other hand, fully ripened mulberry fruit at air drying conditions generally have higher antioxidant activity. The ripening stages, as well as the drying conditions has a significant impact on the polyphenols and antioxidant attributes of mulberries.

Item Type:	Journal Article
Creators:	Creators Email ORCID ORCID Put Code Mahmood, Tahir UNSPECIFIED UNSPECIFIED UNSPECIFIED Anwar, Farooq UNSPECIFIED UNSPECIFIED UNSPECIFIED Afzal, Naila UNSPECIFIED UNSPECIFIED UNSPECIFIED Kausar, Ruksana UNSPECIFIED UNSPECIFIED UNSPECIFIED Ilyas, Shaista UNSPECIFIED UNSPECIFIED UNSPECIFIED Shoaib, Muhammad UNSPECIFIED orcid.org/0000-0002-2008-9925 UNSPECIFIED
URN:	urn:nbn:de:hbz:38-210724
DOI:	10.1007/s11694-017-9602-6
Journal or Publication Title:	J. Food Meas. Charact.
Volume:	11
Number:	4
Page Range:	S. 2171 - 2180
Date:	2017
Publisher:	SPRINGER
Place of Publication:	NEW YORK
ISSN:	2193-4134
Language:	English
Faculty:	Unspecified
Divisions:	Unspecified
Subjects:	no entry
Uncontrolled Keywords:	Keywords Language MORUS-NIGRA L.; PHENOLIC-ACIDS; STRAWBERRY CULTIVARS; ASCORBIC-ACID; CAPACITY; EXTRACTS; GENOTYPES; PAKISTAN; STORAGE; LEAVES Multiple languages Food Science & Technology Multiple languages
Refereed:	Yes
URI:	http://kups.ub.uni-koeln.de/id/eprint/21072