| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves
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| Autores: |
Przeor,Monika
Flaczyk,Ewa
Beszterda,Monika
Szymandera-Buszka,Krystyna Eleonora
Piechocka,Justyna
Kmiecik,Dominik
Szczepaniak,Oskar
Kobus-Cisowska,Joanna
Jarzębski,Maciej
Tylewicz,Urszula
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| Data: |
2019-01-01
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| Ano: |
2019
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| Palavras-chave: |
White mulberry leaves
Air-drying temperature
Phenolic acids
Flavonols
Morus alba L
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019001100754
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20190489
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.49 n.11 2019
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| Direitos: |
info:eu-repo/semantics/openAccess
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