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The properties and stability of anthocyanins in mulberry fruits

2010; Elsevier BV; Volume: 43; Issue: 4 Linguagem: Inglês

10.1016/j.foodres.2010.01.022

1873-7145

Pornanong Aramwit, Nipaporn Bang, Teerapol Srichana,

Horticultural and Viticultural Research

Mulberry fruit is well known as a good source of anthocyanins with many biological activities. However, there are several colors of mulberry fruits, even from the same species, which may generate different amounts of anthocyanins. This study investigates anthocyanin content and antioxidant levels as well as tyrosinase inhibition activity in the extract from various colors of mulberry fruit, Morus alba. The effects of heat and light, which the extract may be exposed to during food processing, on anthocyanin and antioxidant activities are also evaluated. Our results show that purple-colored mulberry fruit extract contains the highest levels of anthocyanin and strongest antioxidant as well as anti-tyrosinase properties compared with other colors mulberry fruit extracts. Light or heat exposure by incubation of the mulberry fruit extract at 70 °C for 10 h significantly deteriorated total anthocyanin and ascorbic acid content and led to a corresponding increase of the IC50 values.