Potential use of wild mulberry fruit through preservation for high antioxidant health products
| dc.contributor.advisor | Bains, Kiran | |
| dc.contributor.author | Tewari, Archana | |
| dc.date.accessioned | 2019-09-13T05:13:38Z | |
| dc.date.available | 2019-09-13T05:13:38Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The present investigation was conducted to assess the suitability of wild mulberry species namely Morus nigra (black), Morus rubra (red) and Morus alba (white) to produce antioxidant rich health products. The moisture, ash, protein, crude fat, crude fiber, iron, zinc, calcium, magnesium and phosphorus were found to be in the range of 72.62 to 76.67%, 2.73 to 3.63%, 3.90 to 6.07%, 0.91 to 1.89%, 2.29 to 5.34%, 4.97 to 6.42 mg/100g, 1.85 to 2.51 mg/100g, 118.37 to 172.06 mg/100g, 60.22 to 238.77 mg/100g and 235.52 to 319.93 mg/100g, respectively in three mulberry species. The total iron was comparable in red (6.42 mg/100g) and black (5.89 mg/100g) but zinc, calcium and magnesium were significantly (p≤0.05) higher in red mulberry in comparison to black and white mulberry species. Amongst the three fresh mulberry species, the highest ascorbic acid content was found in white mulberry (36.07 mg/100g) while the highest total phenols (1671.75 mg GAE/100g), flavonoids (275.55 mg QE/100g), anthocyanins (54.79 mg/100g) and antioxidant activity (81.41%) were found in black mulberry. Six products were formulated from three species of mulberry. The highest ascorbic acid (33.72 mg/100g) was found in dried mulberry made from white mulberry, while the maximum total phenols (2350.84 mg GAE/100g) in leather, flavonoids (238.5 mg QE/100g) in chutney, anthocyanins (42.91 mg/100g) in chutney and antioxidant activity (71.95%) in dried mulberry prepared from black mulberry. All the products prepared from black and red mulberry were studied for ascorbic acid, bioactive compounds and antioxidant activity at a storage period of 8 months. The percent loss of antioxidant activity of jam, chutney, crush, syrup and leather during storage of eight months ranged between 7.39 to 81.71, 23.05 to 79.19, 3.45 to 96.40, 8.44 to 93.80 for red mulberry and 67.74 to 84.70% and 14.41 to 62.67, 10.47 to 63.03, 7.16 to 90.17, 12.07 to 92.83 and 19.19 to 77.70% for black mulberry. The loss in antioxidant activity of products was moderate till four months, after which it decreased drastically. The study concluded that the mulberry products preserved till four months were packed with bioactive compounds and possessed good antioxidant activity, therefore, can serve as high antioxidant health foods. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810127627 | |
| dc.keywords | mulberry, proximate composition, bioactive compounds, antioxidant activity, health products | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 80 | en_US |
| dc.publisher | Punjab Agricultural University, Ludhiana | en_US |
| dc.research.problem | Potential use of wild mulberry fruit through preservation for high antioxidant health products | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Potential use of wild mulberry fruit through preservation for high antioxidant health products | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Potential use of wild mulberry fruit through preservation for high antioxidant health products | en_US |
| dc.type | Thesis | en_US |