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

Emine Çağlar; Çetin Kadakal; Aslı Dönmez; Pınar Şengün

doi:10.31127/tuje.1786861

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

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

Supporting Institution

Pamukkale University

Project Number

2020FEBE028

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.

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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Details

Primary Language

English

Subjects

Food Engineering

Journal Section

Research Article

Authors

Emine Çağlar
0000-0001-8742-4700
Türkiye

Çetin Kadakal
0000-0002-6608-3887
Türkiye

Aslı Dönmez
0000-0003-1116-9031
Türkiye

Pınar Şengün ^*
0000-0002-1801-721X
Türkiye

Early Pub Date

December 13, 2025

Publication Date

December 16, 2025

Submission Date

September 22, 2025

Acceptance Date

December 1, 2025

Published in Issue

Year 2026 Volume: 10 Number: 1

DOI

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

IZ

https://izlik.org/JA34NH46PE

Cite

RIS / Bibtex

APA

Çağlar, E., Kadakal, Ç., Dönmez, A., & Şengün, P. (2025). Sugar and Resveratrol Content of Black Mulberry Juice: The Role of Different Temperatures in the Storage Process and Their Effects on Nutritional Values. Turkish Journal of Engineering, 10(1), 283-293. https://doi.org/10.31127/tuje.1786861

AMA

1.Çağlar E, Kadakal Ç, Dönmez A, Şengün P. Sugar and Resveratrol Content of Black Mulberry Juice: The Role of Different Temperatures in the Storage Process and Their Effects on Nutritional Values. TUJE. 2025;10(1):283-293. doi:10.31127/tuje.1786861

Chicago

Çağlar, Emine, Çetin Kadakal, Aslı Dönmez, and Pınar Şengün. 2025. “Sugar and Resveratrol Content of Black Mulberry Juice: The Role of Different Temperatures in the Storage Process and Their Effects on Nutritional Values”. Turkish Journal of Engineering 10 (1): 283-93. https://doi.org/10.31127/tuje.1786861.

EndNote

Çağlar E, Kadakal Ç, Dönmez A, Şengün P (December 1, 2025) Sugar and Resveratrol Content of Black Mulberry Juice: The Role of Different Temperatures in the Storage Process and Their Effects on Nutritional Values. Turkish Journal of Engineering 10 1 283–293.

IEEE

[1]E. Çağlar, Ç. Kadakal, A. Dönmez, and P. Şengün, “Sugar and Resveratrol Content of Black Mulberry Juice: The Role of Different Temperatures in the Storage Process and Their Effects on Nutritional Values”, TUJE, vol. 10, no. 1, pp. 283–293, Dec. 2025, doi: 10.31127/tuje.1786861.

ISNAD

Çağlar, Emine - Kadakal, Çetin - Dönmez, Aslı - Şengün, Pınar. “Sugar and Resveratrol Content of Black Mulberry Juice: The Role of Different Temperatures in the Storage Process and Their Effects on Nutritional Values”. Turkish Journal of Engineering 10/1 (December 1, 2025): 283-293. https://doi.org/10.31127/tuje.1786861.

JAMA

1.Çağlar E, Kadakal Ç, Dönmez A, Şengün P. Sugar and Resveratrol Content of Black Mulberry Juice: The Role of Different Temperatures in the Storage Process and Their Effects on Nutritional Values. TUJE. 2025;10:283–293.

MLA

Çağlar, Emine, et al. “Sugar and Resveratrol Content of Black Mulberry Juice: The Role of Different Temperatures in the Storage Process and Their Effects on Nutritional Values”. Turkish Journal of Engineering, vol. 10, no. 1, Dec. 2025, pp. 283-9, doi:10.31127/tuje.1786861.

Vancouver

1.Emine Çağlar, Çetin Kadakal, Aslı Dönmez, Pınar Şengün. Sugar and Resveratrol Content of Black Mulberry Juice: The Role of Different Temperatures in the Storage Process and Their Effects on Nutritional Values. TUJE. 2025 Dec. 1;10(1):283-9. doi:10.31127/tuje.1786861