Determination of functional components and antioxidant activities of mulberry juice and mulberry wine

doi:10.14088/j.cnki.issn0439-8114.2021.09.023

Abstract

Abstract: The functional components and antioxidant activities of mulberry juice and fermented mulberry wine were analyzed. The results showed that the content of cyanidin-3-glucoside （C3G） of mulberry juice was （81.476±2.417） μg/mL, while none in the mulberry wine. The contents of total phenol, proanthocyanidins, flavonoids, chlorogenic acid and luteolin of mulberry juice were （6.085±0.202） mg/mL,（1.838±0.097） mg/mL,（7.675±0.142） mg/mL,（11.550±0.508） μg/mL,（6.750±0.706） μg/mL, respectively, and higher significantly than that in the mulberry wine. The scavenging rate of hydroxyl radicals in mulberry wine was better than that of mulberry juice.

Key words: mulberry juice, mulberry wine, functional component, antioxidant activity

CLC Number:

S888.2

YANG Jin-hong, CHEN Zheng-yu, MENG Gang, KONG Wei-qing. Determination of functional components and antioxidant activities of mulberry juice and mulberry wine[J]. HUBEI AGRICULTURAL SCIENCES, 2021, 60(9): 117-119.

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