Universitat de Lleida
    • English
    • català
    • español
  • English 
    • English
    • català
    • español
  • Login
Repositori Obert UdL
View Item 
  •   Home
  • Recerca
  • Química
  • Articles publicats (Química)
  • View Item
  •   Home
  • Recerca
  • Química
  • Articles publicats (Química)
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

The effect of frozen storage on the phenolic compounds of Morus nigra L. (black mulberry) and Morus alba L. (white mulberry) fruit

Thumbnail
View/Open
Postprint (289.6Kb)
Issue date
2015-03-01
Author
Pehluvan, Mücahit
Kaya, Tuncay
Doğru, Berna
Lara Ayala, Isabel
Suggested citation
Pehluvan, Mücahit; Kaya, Tuncay; Doğru, Berna; Lara Ayala, Isabel; . (2015) . The effect of frozen storage on the phenolic compounds of Morus nigra L. (black mulberry) and Morus alba L. (white mulberry) fruit. Fruits, 2015, vol. 70, núm. 2, p. 117-122. https://doi.org/10.1051/fruits/2015004.
Impact


Web of Science logo    citations in Web of Science

Scopus logo    citations in Scopus

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
Morus nigra L. (black mulberry) and Morus alba L. (white mulberry) display high concentrations of health-promoting compounds, particularly phenolics. However, no published studies have addressed the changes in the content of phenolic compounds during frozen storage, a widely used form of preservation of these fruit in the Turkish countryside. This work was undertaken to determine these alterations, if any, in order to assess whether the bioactive properties of the produce may be altered significantly. Materials and methods. Black and white mulberry fruit were collected at commercial maturity and frozen at -25 ºC for up to 5 months. The content of selected phenolic acids and flavonoids was analysed at harvest on fresh fruit and at monthly intervals on thawed samples by High-Performance Liquid Chromatography with Diode-Array Detection (HPLC/DAD). Results and discussion. Phenolic compound levels were higher in black than in white mulberry fruit at harvest. Rutin and chlorogenic acid predominated quantitatively in black mulberry, and decreased along frozen storage even though some fluctuations were observed. Cathechin was the main compound detected in white mulberry, and remained largely stable during the whole experimental period. Conclusion. Although the concentration of the investigated phenolics varied to different extents during frozen storage, fruit retained acceptable levels, which suggests that this practice allows preserving satisfactorily the health-promoting properties which characterise these fruit species.
URI
http://hdl.handle.net/10459.1/59403
DOI
https://doi.org/10.1051/fruits/2015004
Is part of
Fruits, 2015, vol. 70, núm. 2, p. 117-122
European research projects
Collections
  • Articles publicats (Química) [294]
  • Articles publicats (Grup de Recerca en Postcollita) [57]

Contact Us | Send Feedback | Legal Notice
© 2022 BiD. Universitat de Lleida
Metadata subjected to 
 

 

Browse

All of the repositoryCommunities & CollectionsBy Issue DateAuthorsTitlesSubjectsThis CollectionBy Issue DateAuthorsTitlesSubjects

Statistics

View Usage Statistics

D'interès

Política institucional d'accés obertDiposita les teves publicacionsDiposita dades de recercaSuport a la recerca

Contact Us | Send Feedback | Legal Notice
© 2022 BiD. Universitat de Lleida
Metadata subjected to