Physiochemical, antioxidant and total phenolic and sensory properties of black and white mulberries in milk shake

Nowadays, our society configure with some diseases that decline the patients age. The diseases like cardiac disease, Parkinson, rheumatoid arthritis (joint pain), breast cancer, cervical cancer, hypertension, and diabetes mellitus are some of them. Disturbance in metabolism and free radical absorption in body is one the factors that plays a role in such diseases. So prevention and control of this diseases is necessary. Epidemiologic and experimental studies, shows a positive relationship consumption of a full of fruit and vegetable diet and decreasing risk of catching chronic diseases. Part of this impact can due to antioxidant specially total phenolic content, flavonoid and ascorbic acid in fruits like black and white mull berries that is known is prevention and decline cardiovascular diseases, improve visual problems, anticancer, anti-mutation, anti-inflammation, anti-obesity, and anti-aging. So, the aim of this study is checking physicochemical, antioxidant and total phenolic and sensory properties of black and white berries in milk shake. This study was on producing black, white and without mulberry milk shake. We used organic solvent (50 ml distilled water 50 ml methanol 90%) to extract samples. We picked up samples extracts in 200, 100, 50 μg/ml concentrations, then by DPPH method, Antioxidant Activity of sample in 517 nm measured and IC50 amount calculated and compared. At the end we read the sample absorbance in 517nm. Then we compared this IC50. Using Fulinkiucalto method, we measured antioxidant capacity and total phenolic capacity and PH and sensory properties. Findings: black and white mulberry are an excellent source of natural antioxidant that total phenolic content of 25gr of black and white mulberry in black berry milk shake is 64.42 and in white mulberry milk shake is 50.9 and also IC50 of black berry milk shake is 40.69 and white berry milk shake is 40.699. The results shows that this fruit can be useful due to its antioxidant source and excellent content.