Abstract
Mulberry fruit contains healthpromoting polyphenols and is consumed in processed products such as juices, syrups, liquors, molasses, and jams. In Vietnam, syrups prepared from mulberry fruits and sugar have long been used in food preparation. We investigated the changes in chemical composition and biological activities of mulberry syrup during its processing and storage. The toxic metals lead and cadmium were detected in mulberry syrup at levels below regulatory limits. Prolonged storage in glass containers, from which toxic metals could leach into the syrup, could be a risk to the health of consumers. The total phenolic (TPC), flavonoid (TFC), and anthocyanin (TAC) contents varied during processing and decreased significantly after day 45. The 1,1-diphenyl-2-picryl-hydrazyl activity of the mulberry syrup was correlated with its TPC, TFC, and TAC values, and anthocyanins were responsible for the inhibition of nitric oxide production. The magnitude of inhibition of α-glucosidase and α-amylase was linearly correlated with the TFC and TAC values of the mulberry syrup. The quality of the mulberry syrup was maintained during storage for 30 days but decreased thereafter.
Highlights
IntroductionThe mulberry belongs to the genus Morus (family Moraceae) and is distributed worldwide
The mulberry belongs to the genus Morus and is distributed worldwide
Mulberry fruit is an important foodstuff as it exerts antioxidant, anticancer, antidiabetic, anti-inflammatory, anti-obesity, hypolipidemic, and neuroprotective effects [1,2]. These activities are mediated by the anthocyanins, flavonoids, phenolic acids, terpenoids, and alkaloids in mulberry fruit [3,4]
Summary
The mulberry belongs to the genus Morus (family Moraceae) and is distributed worldwide. Mulberry fruit is an important foodstuff as it exerts antioxidant, anticancer, antidiabetic, anti-inflammatory, anti-obesity, hypolipidemic, and neuroprotective effects [1,2]. These activities are mediated by the anthocyanins, flavonoids, phenolic acids, terpenoids, and alkaloids in mulberry fruit [3,4]. Anthocyanins, which determine the color of mulberry fruit, have antioxidant, anti-inflammatory, antitumor, and antidiabetic activities. In Vietnam, mulberry fruit has been used for thousands of years as a foodstuff and medicine. We evaluated the changes in chemical composition and in vitro biological activities of mulberry syrup during storage
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