Abstract
This study was conducted to investigate the effects of ultrasonic treatments on the extraction yield and the quality of mulberry juice. The mulberry mash was treated with ultrasound at different incubation times from 30 to 120 min and different temperatures from 30 to 75 °C. The determination of the juice yield, total phenolic content, total anthocyanin content, antioxidant capacity, l-ascorbic acid content, total soluble solids, and the titratable acidity of the juice were carried out. Overall, applying ultrasound at 45 °C for 60 min resulted in the highest juice yield and antioxidant contents for the mulberry juice. The ultrasonic treatment increased the extraction yield (29.6%), the total soluble solid (8.7%), the titratable acidity (39.3%), the l-ascorbic acid content (94.3%), total phenolic content (174.1%), total anthocyanin content (156.9%) and the antioxidant capacity (40.7%) of the mulberry juice as compared to pressing only. A strong positive correlation between the total phenolic content and the antioxidant capacity indicated that phenolic compounds were the main antioxidants in the beverage.
Highlights
Mulberry, the edible fruit of the Moraceae family, is widely grown in many regions around the world such as Southern Europe, Northern Africa, East Asia, and the Americas
There are three most common mulberry species including white mulberry (Morus alba), black mulberry (Morus nigra), and red mulberry (Morus rubra). This fruit is extremely rich in phenolic compounds and has a high antioxidant activity
Anthocyanins are the most important antioxidants [1]. These anthocyanins, which have been found in mulberry, have many positive health effects, such as fighting against aging, cancer, and bacterial infections [2,3,4,5]
Summary
The edible fruit of the Moraceae family, is widely grown in many regions around the world such as Southern Europe, Northern Africa, East Asia, and the Americas. There are three most common mulberry species including white mulberry (Morus alba), black mulberry (Morus nigra), and red mulberry (Morus rubra). This fruit is extremely rich in phenolic compounds and has a high antioxidant activity. Mulberries contain several nutritive compounds such as vitamins, fatty acids, amino acids, minerals, rutin, quercetin, and polysaccharides [7]. This fruit contains a rich source of bioactive compounds, it is and quickly deteriorated after harvesting. It is required that the fruit is processed into food products
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