The aim of this study was to investigate changes of polyphenols content and the antioxidant activity of mulberry fruit powder after heating at high temperature.The mulberry fruit powder was heated by baking method at ...The aim of this study was to investigate changes of polyphenols content and the antioxidant activity of mulberry fruit powder after heating at high temperature.The mulberry fruit powder was heated by baking method at different temperature and time.The DPPH scavenging ability,the OH^(•-) scavenging ability and the O_(2)^(•-) scavenging ability were used to evaluate the changes in the antioxidant activity of the mulberry fruit powder after the heat treatment.The results showed that 74.87%of the polyphenols in the mulberry powder were lost after heating at 150℃for 5 min,and almost all the polyphenols were lost with the increase of the heating time and temperature.The antioxidant experiment showed that the DPPH scavenging rate,OH^(•-) scavenging rate and O_(2)^(•-) scavenging rate of mulberry fruit powder were 68.90%,39.15%and 14.09%,respectively after treatment at 150℃ for 5 min.Mulberry fruit powder still has some potential to be added to baked goods as a functional ingredient.展开更多
基金This project is funded by the Livelihood Plan Project of Department of Science and Technology of Liaoning Province(2021JH2/10300069,2019-ZD-0845)Department of Education of Liaoning Province(LJKZ0918)National College Students’Innovation and Entrepreneurship Training Program(202210163013).
文摘The aim of this study was to investigate changes of polyphenols content and the antioxidant activity of mulberry fruit powder after heating at high temperature.The mulberry fruit powder was heated by baking method at different temperature and time.The DPPH scavenging ability,the OH^(•-) scavenging ability and the O_(2)^(•-) scavenging ability were used to evaluate the changes in the antioxidant activity of the mulberry fruit powder after the heat treatment.The results showed that 74.87%of the polyphenols in the mulberry powder were lost after heating at 150℃for 5 min,and almost all the polyphenols were lost with the increase of the heating time and temperature.The antioxidant experiment showed that the DPPH scavenging rate,OH^(•-) scavenging rate and O_(2)^(•-) scavenging rate of mulberry fruit powder were 68.90%,39.15%and 14.09%,respectively after treatment at 150℃ for 5 min.Mulberry fruit powder still has some potential to be added to baked goods as a functional ingredient.
