Chemical Composition and in Vitro Biological Activities of White Mulberry Syrup during Processing and Storage

Nguyen Quang Trung¹, Nguyen Thi Luyen¹, Vu Duc Nam¹ and Nguyen Tien Dat^1,

¹Center for Research and Technology Transfer, Vietnam Academy of Science and Technology, 18-Hoang Quoc Viet, Cau Giay, Hanoi, Vietnam

Cite this paper:
Nguyen Quang Trung, Nguyen Thi Luyen, Vu Duc Nam and Nguyen Tien Dat. Chemical Composition and in Vitro Biological Activities of White Mulberry Syrup during Processing and Storage. Journal of Food and Nutrition Research. 2018; 6(10):660-664. doi: 10.12691/jfnr-6-10-7

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.

Keywords:
Morus alba mulberry mulberry syrup phenolic anthocyanin

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