Improvement of Quality Characteristics and Shelf Life Extension of Raw Chicken Meat by Using Black Mulberry Leaf (Morus nigra L.) Extracts

Table 1

Physicochemical properties and antioxidant activities of BMLE.

	TAC (mg/L)	TPC (mg GAE/g)	TFC (mg QE/g)	DPPH-RSA (μg TE/mg)	pH
BMLE	20.89 ± 0.15	0.83 ± 0.01	165.13 ± 1.90	52.13 μg ± 1.59	4.88 ± 0.03	49.52 ± 0.67	13.87 ± 2.64	17.11 ± 0.31

All values are expressed as mean ± SD of three replicates. TPC: total phenolic content; TAC: total anthocyanin content; TFC: total flavonoid content; DPPH-RSA: DPPH radical scavenging activity; GAE: gallic acid equivalent; QE: quercetin equivalent; TE: trolox equivalent.