Chemical composition and radical scavenging activity of mulberry pomace
2011
Suthinee Leelahemaratana(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected] | Sasitorn Tongchitpakdee(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Proximate analysis, chemical composition and antioxidant capacity of mulberry pomace, waste from juice processing, were studied. Mulberry pomace was dried using tray dryer and freeze dryer. The results showed that there was no significant difference in proximate analysis (ash, fiber, protein, fat, moisture and carbohydrate) between tray-dried and freeze-dried samples (p GT 0.05). The average moisture content of dried mulberry pomace was 14.4+-0.2 percent, while the average total carbohydrate content of sample was 62.8+-2.4 percent. The results also showed that the total monomeric anthocyanin content, total phenolic content and 2, 2-Diphenly-1-picrylhydrazyl (DPPH) radical antioxidant capacity of freeze-dried mulberry pomace were significantly higher when compared to tray-dried sample (p LT= 0.05). The total flavonoid content was not significantly different among the two samples (p GT 0.05).
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Este registro bibliográfico ha sido proporcionado por Kasetsart University