Nutritional components and antioxidant activity of mulberry juice in Guangxi

[Objective]Nutritional components and antioxidant activities of mulberry juice were studied in order to provide theoretical references for developing mulberry related food products,such as mulberry juice.[Method]Guangxi mulberry variety "Seedless Dashi" was processed into juice,of which active ingredients content,including total polyphenol,flavonoid,and anthocyanin,were determined.Additionally,antioxidant activities in mulberry juice were studied.[Result]The results showed that mulberry juice contained high contents of total polyphenol,flavonoid,and anthocyanin,which were 4.74,1.18 and 0.79 mg/g,respectively.At concentration of 10 mg/mL,DPPH radical scavenging rate of mulberry juice was 83.84%,hydroxyl radical scavenging rate was 89.72%,and metal-chelating rate was 55.23%.[Conclusion]Mulberry juice is beneficial to human health because it has abundant nutritional components that promotes radical scavenging activity properties and antioxidant activities.