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

Merve Tomas, Gamze Toydemir, Dilek Boyacioglu, R.D. Hall, M.J. Beekwilder, Esra Capanoglu*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

16 Citations (Scopus)

Abstract

Black mulberries (Morus nigra) were processed into jam on an industrialized 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 pasteurization. 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, percent polymeric color, total and individual anthocyanin contents, antioxidant capacity, and in vitro bioaccessibility in processing samples.
Original languageEnglish
Pages (from-to)3106-3113
JournalJournal of the Science of Food and Agriculture
Volume97
Issue number10
DOIs
Publication statusPublished - 2017

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