Sugar and Resveratrol Content of Black Mulberry Juice: The Role of Different Temperatures in the Storage Process and Their Effects on Nutritional Values

Year 2026, Volume: 10 Issue: 1, 283 - 293, 16.12.2025

Emine Çağlar , Çetin Kadakal , Aslı Dönmez , Pınar Şengün

https://doi.org/10.31127/tuje.1786861

Abstract

In this study, the changes in the chemical and physical properties of black mulberry juice during storage at different temperatures (4 °C, 20 °C, 30 °C, and 40 °C) over a period of 6 months were investigated. The study examined changes in pH, titratable acidity, Brix value, total phenolic compounds, antioxidant activity, sugar content, and bioactive components such as resveratrol. The pH value remained stable throughout the storage period, while a slight decrease was observed in titratable acidity. The Brix value also remained constant. The total phenolic compound content, which was initially 650.3 ± 0.4 mg GAE/L, decreased to 480.0 ± 0.5 mg GAE/L after 6 months at 40°C. Antioxidant activity decreased during storage, with the greatest reduction observed at 40°C. Sugar content increased due to the rise in glucose and fructose levels, while sucrose content rapidly decreased at higher temperatures. At 40 °C, sucrose became undetectable after 5 months. Resveratrol content also declined significantly during storage, particularly at elevated temperatures. Kinetic analysis revealed that resveratrol degradation followed first-order reaction kinetics. As storage temperature increased, the degradation rate constant (k) increased, while the half-life (t₁/₂) decreased from 55.88 hours at 4 °C to 5.25 hours at 40°C.

Keywords

Durations , Kinetics , Mulberry , Resveratrol , Sugars

Ethical Statement

I declare that all processes of the study are in accordance with research and publication ethics, and that I comply with ethical rules and scientific citation principles.

Supporting Institution

Pamukkale University

Project Number

2020FEBE028

Thanks

This study was supported by the Scientific Research Projects Coordination Unit of Pamukkale University under Project Number 2020FEBE028. Also, Pınar Şengün is thankful to the YOK 100-2000 PhD scholarship program and Scientific and Technological Research Council of Turkey (TUBITAK 2211-A National PhD program) for financial support.

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