Journal Of
Polyphenols

Abstract: The aim of this study was to investigate changes of polyphenols content and the antioxidant activity of mulberry fruit powder after heating at high temperature. The mulberry fruit powder was heated by baking method at different temperature and time. The DPPH scavenging ability, the OH^•- scavenging ability and the O₂^•- scavenging ability were used to evaluate the changes in the antioxidant activity of the mulberry fruit powder after the heat treatment. The results showed that 74.87% of the polyphenols in the mulberry powder were lost after heating at 150 ℃ for 5 min, and almost all the polyphenols were lost with the increase of the heating time and temperature. The antioxidant experiment showed that the DPPH scavenging rate, OH^•- scavenging rate and O₂^•- scavenging rate of mulberry fruit powder were 68.90%, 39.15% and 14.09%, respectively after treatment at 150 ℃ for 5 min. Mulberry fruit powder still has some potential to be added to baked goods as a functional ingredient.

Key words: fruit powder, polyphenol, mulberry, high temperature treatment, antioxidant activity