Food and Bioprocess Technology

, Volume 10, Issue 7, pp 1210–1223 | Cite as

Effects of Ultrasound, High Pressure, and Manosonication Processes on Phenolic Profile and Antioxidant Properties of a Sulfur Dioxide-Free Mulberry (Morus nigra) Wine

  • William Tchabo
  • Yongkun MaEmail author
  • Emmanuel Kwaw
  • Haining Zhang
  • Xi Li
  • Newlove A. Afoakwah
Original Paper


The present investigation aimed to evaluate the effects of ultrasound, high pressure, and manosonication on phenolic profile in correlation to antioxidant properties of aged mulberry wines (AMWs). The results indicated a positive effect of non-thermal processes on total phenol content of the AMW conversely to total anthocyanin content, which was negatively affected by pressurization and manosonication. With regard to total flavonoid content, sonication was found to exert a positive effect. A similar trend was also observed for each of the 18 phenolic compounds quantified. The outcome suggests that these phenolic compounds have potent antioxidant properties. From correlation analysis, phenolic acids were noted to be responsible for 1,1-diphenyl-2-picrylhydrazyl, N,N-dimethyl-p-phenylenediamine, and hydrogen peroxide capacities, while total antioxidant, ferric reducing antioxidant power, reducing power, cupric ion, metal chelating, lipid peroxidation, superoxide anion, 2,2′-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid), nitric oxide, and hydroxyl radical capacities were attributed to flavonols and anthocyanins.


Mulberry Antiradical powers High pressure Ultrasound Manosonication Wine 



Non-thermal processes




High pressure




Aged mulberry wines


Aged ultrasonicated wines


Aged high pressurized wines


Aged manosonicated wines


Aged control wines


Total phenolic content


Total flavonoid content


Total anthocyanin content


Total antioxidant capacity


Ferric reducing antioxidant power capacity


Reducing power capacity


Cupric ion reducing capacity


Metal chelating capacity


Lipid peroxidation capacity


1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity


2,2′-Azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) radical scavenging activity


N,N-dimethyl-p-phenylenediamine radical scavenging activity

\( {\mathrm{O}}_2^{\bullet -} \)-SA)

Superoxide anion radical scavenging activity


Nitric oxide radical scavenging activity


Hydroxyl radical scavenging activity


Hydrogen peroxide scavenging activity

Supplementary material

11947_2017_1892_MOESM1_ESM.docx (23 kb)
ESM 1 (DOCX 23.2 kb).
11947_2017_1892_MOESM2_ESM.docx (17 kb)
ESM 2 (DOCX 16 kb).


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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  • William Tchabo
    • 1
  • Yongkun Ma
    • 1
    Email author
  • Emmanuel Kwaw
    • 1
  • Haining Zhang
    • 1
  • Xi Li
    • 1
  • Newlove A. Afoakwah
    • 1
  1. 1.School of Food and Biological EngineeringJiangsu UniversityZhenjiangPeople’s Republic of China

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