Data/hora: 01/06/2024 01:21:53

Provedor de dados: 	65	
País: 	Brazil	
Título: 	Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves	
Autores: 	Przeor,Monika; Flaczyk,Ewa; Beszterda,Monika; Szymandera-Buszka,Krystyna Eleonora; Piechocka,Justyna; Kmiecik,Dominik; Szczepaniak,Oskar; Kobus-Cisowska,Joanna; Jarzębski,Maciej; Tylewicz,Urszula.	
Data: 	2019-01-01	
Ano: 	2019	
Palavras-chave: 	White mulberry leaves; Air-drying temperature; Phenolic acids; Flavonols; Morus alba L.	
Resumo: 	ABSTRACT:  The white mulberry leaves are typically available on the market in dried or encapsulated form. It was assumed in the study that appropriate drying of leaves of the white mulberry is significant for obtaining intermediate products with high content of compounds having anti-oxidative activity. The purpose of the study was to determine the influence of the temperature of mulberry leaves air drying on the content of phenolic acids and flavonols. It has been determined that the content of these compounds in the leaves depended on the drying temperature. Drying at 60 °C favored release of phenolic acids and flavonols from complexes and/or formation of new compounds. Their total content was 22% higher than in leaves dried at 30 °C. Drying at 90 °C reduced the phenolic acid and flavonol content by 24%. The most favorable drying temperature was 60 °C.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001100754	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20190489	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.49 n.11 2019	
Fonte: 	info:eu-repo/semantics/openAccess