Physiochemical, antioxidant and total phenolic and sensory properties of black and white mulberries in milk shake

سال انتشار: 1397
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 393

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شناسه ملی سند علمی:

DESCONF01_030

تاریخ نمایه سازی: 5 آبان 1397

چکیده مقاله:

Nowadays, our society configure with some diseases that decline the patients age.The diseases like cardiac disease, Parkinson, rheumatoid arthritis (joint pain), breastcancer, cervical cancer, hypertension, and diabetes mellitus are some of them.Disturbance in metabolism and free radical absorption in body is one the factors thatplays a role in such diseases. So prevention and control of this diseases is necessary.Epidemiologic and experimental studies, shows a positive relationship consumption ofa full of fruit and vegetable diet and decreasing risk of catching chronic diseases. Partof this impact can due to antioxidant specially total phenolic content, flavonoid andascorbic acid in fruits like black and white mull berries that is known is prevention anddecline cardiovascular diseases, improve visual problems, anticancer, anti-mutation,anti-inflammation, anti-obesity, and anti-aging. So, the aim of this study is checkingphysicochemical, antioxidant and total phenolic and sensory properties of black andwhite berries in milk shake.This study was on producing black, white and without mulberry milk shake. Weused organic solvent (50 ml distilled water & 50 ml methanol 90%) to extract samples.We picked up samples extracts in 200, 100, 50 μg/ml concentrations, then by DPPHmethod, Antioxidant Activity of sample in 517 nm measured and IC50 amountcalculated and compared. At the end we read the sample absorbance in 517nm. Thenwe compared this IC50. Using Fulinkiucalto method, we measured antioxidant capacityand total phenolic capacity and PH and sensory properties. Findings: black and whitemulberry are an excellent source of natural antioxidant that total phenolic content of25gr of black and white mulberry in black berry milk shake is 64.42 and in whitemulberry milk shake is 50.9 and also IC50 of black berry milk shake is 40.69 and whiteberry milk shake is 40.699. The results shows that this fruit can be useful due to itsantioxidant source and excellent content.

کلیدواژه ها:

Antioxidant ، phenolic content ، free radicals ، black and white mulberry ، milk shake

نویسندگان

Shahla Ghiassee

Department of food industry engineering, Islamic Azad University, Sarvestan, Iran

Shahnaz Ravanshad

Department of food industry engineering, Islamic Azad University, Sarvestan, Iran

Hadis Ghiassee

Department of Chemical Engineering, Shahid Bahonar University of Kerman, Iran