As a result, the concentrations det

As a result, the concentrations determined for the TPC, TFC,
TMA, and TAC were all significantly higher in the final pasteurized
black mulberry juice sample as compared to the starting raw fruit
material (p< 0.05) (Tables 1and2). Mashing and pressing steps
were the two treatments applied that gave rise to this high recovery and increased representation of black mulberry phenolics in
the processed juice fraction, on a dry weight basis. This increased
antioxidant potential in processed foods could be linked to the
development of new compounds (i.e. Maillard reaction products)
with relatively higher antioxidant capacity (Nicoli et al., 1999)
and/or could be due to the additive and synergistic effects of phytochemicals released from the matrix by the effect of processing
(Dewanto et al., 2002)