Processing black mulberry into jam: effects on antioxidant potential and in vitro bioaccessibility

Tomas M., Toydemir G., Boyacioglu D., Hall R. D., Beekwilder J., Çapanoğlu Güven E.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.97, no.10, pp.3106-3113, 2017 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 97 Issue: 10
  • Publication Date: 2017
  • Doi Number: 10.1002/jsfa.8152
  • Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.3106-3113
  • Istanbul Technical University Affiliated: Yes

Abstract

BACKGROUNDBlack mulberries (Morus nigra) were processed into jam on an industrialised scale, including the major steps of: selection of frozen black mulberries, adding glucose-fructose syrup and water, cooking, adding citric acid and apple pectin, removing seeds, and pasteurisation. Qualitative and quantitative determinations of antioxidants in black mulberry samples were performed using spectrophotometric methods, as well as HPLC- and LC-QTOF-MS-based measurements. These analyses included the determination of total polyphenolic content, % polymeric colour, total and individual anthocyanin contents, antioxidant capacity, and in vitro bioaccessibility in processing samples.