Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits
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. laevig...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Mahmood, Tahir [verfasserIn] Anwar, Farooq [verfasserIn] Afzal, Naila [verfasserIn] Kausar, Ruksana [verfasserIn] Ilyas, Shaista [verfasserIn] Shoaib, Muhammad [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Sensing and instrumentation for food quality and safety - New York, NY : Springer, 2007, 11(2017), 4 vom: 20. Juli, Seite 2171-2179 |
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| Übergeordnetes Werk: |
volume:11 ; year:2017 ; number:4 ; day:20 ; month:07 ; pages:2171-2179 |
| Links: |
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| DOI / URN: |
10.1007/s11694-017-9602-6 |
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| Katalog-ID: |
SPR021771278 |
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| 520 | |a 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. | ||
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10.1007/s11694-017-9602-6 doi (DE-627)SPR021771278 (SPR)s11694-017-9602-6-e DE-627 ger DE-627 rakwb eng 630 640 ASE Mahmood, Tahir verfasserin aut Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Mulberry (dpeaa)DE-He213 Phenolic (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Post-harvest drying (dpeaa)DE-He213 Fruit maturity (dpeaa)DE-He213 Anwar, Farooq verfasserin aut Afzal, Naila verfasserin aut Kausar, Ruksana verfasserin aut Ilyas, Shaista verfasserin aut Shoaib, Muhammad verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 11(2017), 4 vom: 20. Juli, Seite 2171-2179 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:11 year:2017 number:4 day:20 month:07 pages:2171-2179 https://dx.doi.org/10.1007/s11694-017-9602-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 11 2017 4 20 07 2171-2179 |
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10.1007/s11694-017-9602-6 doi (DE-627)SPR021771278 (SPR)s11694-017-9602-6-e DE-627 ger DE-627 rakwb eng 630 640 ASE Mahmood, Tahir verfasserin aut Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Mulberry (dpeaa)DE-He213 Phenolic (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Post-harvest drying (dpeaa)DE-He213 Fruit maturity (dpeaa)DE-He213 Anwar, Farooq verfasserin aut Afzal, Naila verfasserin aut Kausar, Ruksana verfasserin aut Ilyas, Shaista verfasserin aut Shoaib, Muhammad verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 11(2017), 4 vom: 20. Juli, Seite 2171-2179 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:11 year:2017 number:4 day:20 month:07 pages:2171-2179 https://dx.doi.org/10.1007/s11694-017-9602-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 11 2017 4 20 07 2171-2179 |
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10.1007/s11694-017-9602-6 doi (DE-627)SPR021771278 (SPR)s11694-017-9602-6-e DE-627 ger DE-627 rakwb eng 630 640 ASE Mahmood, Tahir verfasserin aut Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Mulberry (dpeaa)DE-He213 Phenolic (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Post-harvest drying (dpeaa)DE-He213 Fruit maturity (dpeaa)DE-He213 Anwar, Farooq verfasserin aut Afzal, Naila verfasserin aut Kausar, Ruksana verfasserin aut Ilyas, Shaista verfasserin aut Shoaib, Muhammad verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 11(2017), 4 vom: 20. Juli, Seite 2171-2179 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:11 year:2017 number:4 day:20 month:07 pages:2171-2179 https://dx.doi.org/10.1007/s11694-017-9602-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 11 2017 4 20 07 2171-2179 |
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10.1007/s11694-017-9602-6 doi (DE-627)SPR021771278 (SPR)s11694-017-9602-6-e DE-627 ger DE-627 rakwb eng 630 640 ASE Mahmood, Tahir verfasserin aut Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Mulberry (dpeaa)DE-He213 Phenolic (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Post-harvest drying (dpeaa)DE-He213 Fruit maturity (dpeaa)DE-He213 Anwar, Farooq verfasserin aut Afzal, Naila verfasserin aut Kausar, Ruksana verfasserin aut Ilyas, Shaista verfasserin aut Shoaib, Muhammad verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 11(2017), 4 vom: 20. Juli, Seite 2171-2179 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:11 year:2017 number:4 day:20 month:07 pages:2171-2179 https://dx.doi.org/10.1007/s11694-017-9602-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 11 2017 4 20 07 2171-2179 |
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10.1007/s11694-017-9602-6 doi (DE-627)SPR021771278 (SPR)s11694-017-9602-6-e DE-627 ger DE-627 rakwb eng 630 640 ASE Mahmood, Tahir verfasserin aut Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits 2017 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Mulberry (dpeaa)DE-He213 Phenolic (dpeaa)DE-He213 Antioxidant activity (dpeaa)DE-He213 Post-harvest drying (dpeaa)DE-He213 Fruit maturity (dpeaa)DE-He213 Anwar, Farooq verfasserin aut Afzal, Naila verfasserin aut Kausar, Ruksana verfasserin aut Ilyas, Shaista verfasserin aut Shoaib, Muhammad verfasserin aut Enthalten in Sensing and instrumentation for food quality and safety New York, NY : Springer, 2007 11(2017), 4 vom: 20. Juli, Seite 2171-2179 (DE-627)528359339 (DE-600)2279937-0 1932-9954 nnns volume:11 year:2017 number:4 day:20 month:07 pages:2171-2179 https://dx.doi.org/10.1007/s11694-017-9602-6 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_285 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2014 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2034 GBV_ILN_2044 GBV_ILN_2059 GBV_ILN_2106 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2129 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2153 GBV_ILN_2190 AR 11 2017 4 20 07 2171-2179 |
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Influence of ripening stages and drying methods on polyphenolic content and antioxidant activities of mulberry fruits |
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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. |
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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. |
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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. |
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