Antioxidant Activities and Polyphenol Compounds in Snack Products Fortified with Mulberry Leaf Powder
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Abstract
The potential health benefits attributed to mulberry leaf and its bioactive compounds have led to a huge increase of mulberry leaf products in the food market. The objective of this research was to determine total antioxidant activities (FRAP and DPPH assays) and polyphenol compounds in 4 snack products i.e. loaf-bread, puifai (Thai steamed cupcakes), peakpoon (Green coconut sweet pudding) and snow skin mooncake fortified with 10% mulberry leaf powder from “Buri Rum 60” cultivar. The result showed that antioxidant activities and polyphenol contents increased in 4 products fortified with mulberry leaf powder. Ferulic acid was the only phenolic compound found in all original products. Kaempferol, quercetin and caffeic acid were significantly increased, whereas ferulic acid was reduced in the modified formulas. Therefore, these bioactive compounds properties of mulberry leaf powder suggested their possible use for fortifying the healthy foods.
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