Effect of maturation on anthocyanins and antioxidant capacity of mulberry fruit cv. Kamphaeng Saen-MB-42-1 | ผลของระยะการเจริญเติบโตต่อแอนโธไซยานินส์และความสามารถต้านออกซิเดชันของผลหม่อนสายพันธุ์กำแพงแสน-เอ็มบี-42-1
2009
Monwadee Hunjaroen(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Sasitorn Tongchitpakdee(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology)
Effect of maturation on anthocyanins and antioxidant capacity of mulberry fruit (cv. Kamphaeng Saen-MB-42-1) was investigated. Mulberry fruits were classified into 4 stages as : immature (stage1), semi-mature (stage2), mature (stage3) and fully mature (stage4). Total monomeric anthocyanin content was evaluated using pH-differential method and major anthocyanins were identified based on High Performance Liquid Chromatography (HPLC). Antioxidant capacity of samples were also evaluated. Results showed that total monomeric anthocyanin content and antioxidant capacity increased as maturity increased. The fully mature stage had the highest total monomeric anthocyanin content and antioxidant capacity (p LT= 0.05). HPLC analysis showed that the predominant anthocyanins in mulberry fruits were cyanidin-3-glucoside and cyanidin-3-rutinoside. At the fully mature stage, cyanidin-3-glucoside and cyanidin-3-rutinoside contents of mulberry fruits were 889.3+-36.9 and 827.4+-31.3 mg/ 100 g dry weight basis, respectively.
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