BIOCHEMICAL PROPERTIES OF FRESH AND DRIED FRUITS OF MORUS NIGRA L
Umut ATEŞ, Orhan KARAKAYA
Abstract
The study was carried out to compare the biochemical properties of fresh and dried fruits of black mulberry (Morus nigra L.) grown under the İlkadım (Samsun) ecological conditions. The fruit samples were dried in a fan dryer at 70°C until the moisture content was lowered to 15%. Soluble solids content (SSC), titratable acidity (TA), total phenolics, total flavonoids and antioxidant activity (according to DPPH and FRAP assays) were analysed as biochemical properties in fresh and dried black mulberry fruits. Dried fruits showed higher SSC (63.6% and 12.9%, respectively) and TA (3.58% and 0.82%, respectively) than fresh fruits. Total phenolics content was higher in dried fruits (826.4 mg kg-1 and 449.3 mg kg-1) compared to fresh fruits. The highest total flavonoids content (456.1 mg kg-1) was determined in dried fruits. According to DPPH and FRAP antioxidant assays, the highest antioxidant activity (859.6 mmol kg-1 and 9138 mmol kg-1, respectively) was determined in dried fruits. As a conclusion, dried black mulberry fruits had higher biochemical content than fresh black mulberry fruits.
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