Tuesday, March 15, 2016

Black mulberry juice

The black mulberries, which have a pleasant taste, are consumed as fresh fruit. Additionally, black mulberries also are consumed in the form of juice, liquor, wine among others.

Mulberries are extremely juicy and have a refreshing, sub-acid, saccharine taste, but they are devoid of the fine aroma that distinguishes many fruits of the family Rosaceae.

The tree grows wild in northern Asia Minor, Armenia and the Southern Caucasus region extending as far as Iran, and in now cultivated throughout Europe. Highly acid the juice acquires sugar only in the last day or two before the fruit drops from the tree.

The black mulberry juice is rich in ascorbic acid (23.45 mg/100 g), had low overall acid content (1.60 %) and had 19% total soluble solids.

The average total anthocyanins and total phenolic contents of black mulberry juice were 769 mu g/g of cyaniding 3-glucoside equivalent (Cy 3-gly) per gram and 2050 mu g of gallic equivalent (GAE) per gram of fresh juice. The fresh juices also rich in a variety of trace minerals.

Juice from the mulberry was used to flavor and color red wine and if taken with wine was found to neutralize the noxious effects of aconite and spider venom as well as to the relax the bowels and to expel intestinal parasites.
Black mulberry juice
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