Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves

The Mulberry (Morus alba L.) leaf is a promising dietary source of antioxidants such as quercetin due to its relatively high content of that compound. We investigated effects of an air-drying process on the antioxidant capacity and stability of antioxidant polyphenolic compounds in mulberry leaves. Main compounds playing a central role in antioxidant activities in mulberry leaves are quercetin glycosides and chlorogenic acid. Raw Mulberry leaves were air-dried at various temperatures, and antioxidant activity using DPPH radical scavenging assay and levels of antioxidant compounds were measured. DPPH radical scavenging activity and levels of polyphenolic compounds in mulberry leaves air-dried at 60 degrees C or below were not significantly different from those of freeze-dried mulberry leaves, whereas both values in mulberry leaves air-dried at 70 degrees C and over decreased significantly. These results indicate that strict temperature control is important in the production of mulberry leaf products to maintain antioxidant activity and levels of polyphenolic compounds. (C) 2008 Elsevier Ltd. All rights reserved.