Effects of High-pressure Homogenization Treatment on the Total Antioxidants Content and the Antioxidant Activity of Mulberry Juice
The effect of high-pressure homogenization treatment on the total antioxidants content (polyphenol,flavonoids,anthocyanin) and the antioxidant activity of fresh mulberry juice were studied.The research results indicated that the total polyphenol,the flavonoids and the anthocyanin content were decreased compared to the raw mulberry juice after high-pressure homogenization treatment.Under the pressure of 160 MPa,they were the most significant,which were decreased by 39.91％,27.35％,24.41％,respectively.The antioxidant activity of mulberry juice decreased after the different high-pressure homogenization pressure treatment compared to the raw mulberry juice by ABTS,DPPH radical scavenging mothod and ferric reducing antioxidant power assay,and with the increase of high-pressure homogenization pressure,the ABTS,DPPH radical scavenging ability and FRAP antioxidant activity of mulberry juice were gradually reduced.It is shown that the antioxidant composition of mulberry juice is degraded by high-pressure homogenization,so its antioxidant capacity is affected.
国家科技期刊平台
NSTL
万方数据
维普
