Al-Janabi, A. S. A. and Alhasnawi, A. N. (2021). Evaluation of fertilizers effect on the maACO1 gene expressions in mulberry (Morus alba) transplants. Res. Crop. 22: 231-38.
Amin, I., Norazaidah, Y. and Emmy Hainida, K. I. (2006). Antioxidant activity and phenolic content of raw and blanched Amaranthus species. Food Chem. 94: 47-52.
Amin, I. and Tan, S. H. (2002). Antioxidant activity of selected commercial seaweeds. Malays. J. Nutr. 8: 167-77.
Andriana, Y., Xuan, T. D., Quy, T. N., Minh, T. N., Van, T. M. and Viet, T. D. (2019). Antihyperuricemia, antioxidant and antibacterial activities of Tridax procumbens L. Foods 8: 21.
Bandna, D., Neha, S., Dinesh, K. and Kamal, J. (2013). Morus alba Linn: A phytopharmacological review. Int. J. Pharm. Pharm. Sci. 5: 14-18.
Benzie, I. F. F. and Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal. Biochem. 239: 70-76.
Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nat. 181: 1199-1200.
Chuah, A. M., Lee, Y. C., Yamaguchi, T., Takamura, H., Yin, L. J. and Mabota, T. (2008). Effect of cooking on the antioxidant properties of coloured peppers. Food Chem. 111: 20-28.
Dewanto, V., Wu, X. and Liu, R. H. (2002). Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem. 50: 4959-64.
Dorantes-Alvarez, L., Jaramillo-Flores, E., González, K., Martinez, R. and Parada, L. (2011). Blanching peppers using microwaves. Procedia Food Sci. 1: 178-83.
Ferreira, O. and Pinho, S. P. (2012). Solubility of flavonoids in pure solvents. Ind. Engin. Chem. Res. 51: 6586-90.
Han, C. H., Hong, S. Y., Lee, H. H., Kang, J. S. and Yoon, M. H. (2017). Enhancement of 1-deoxynojirimycin content in leaf extracts of Morus alba L. by lactic acid bacteria fermentation. Res. Crop. 18: 783-88.
Hiroshi, U., Shizuka, Y., Riya, S. A., Takumi, O. and Ken, K. (2014). Systematic evaluation and mechanistic investigation of antioxidant activity of fullerenols using đť›˝-carotene bleaching assay. J. Nanomater. 2014: 802596.
Hu, L., Wang, C., Guo, X., Chen, D., Zhou, W., Chen, X. and Zhang, Q. (2021) Flavonoid levels and antioxidant capacity of mulberry leaves: Effects of growth period and drying methods. Frontier Plant Sci. 12: 684974.
Joubert, E. (1990). Effect of batch extraction conditions on extraction of polyphenols from rooibos tea (Aspalathus-Linearis). Int. J. Food Sci. Technol. 25: 339-43.
Kaiser, A., Kammerer, D. R. and Carle, R. (2013). Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes. Food Chem. 140: 332-39.
Kobus-Cisowska, J., Dziedzinski, M., Szymanowska, D., Szczepaniak, O., Byczkiewicz, S., Telichowska, A. and Szulc, P. (2020). The effects of Morus alba L. fortification on the quality, functional properties and sensory attributes of bread stored under refrigerated conditions. Sustainability 12: 6691.
Mandal, S., Patra, A., Samanta, A., Roy, S., Mandal, A., Mahapatra, T. D., Pradhan, S., Das, K. and Nandi, D. K. (2013). Analysis of phytochemical profile of Terminalia arjuna bark extract with antioxidative and antimicrobial properties. Asian Pacific J. Trop. Biomed. 3: 960-66.
Marco, G. J. (1968). A rapid method for evaluation of antioxidants. J. Amer. Oil Chem. Soc. 45: 594-98.
Monika, P., Ewa, F., Monika, B., Krystyna, E. S. B., Justyna, P., Dominik, K., Oskar, S., Joanna, K. C., Maciej, J. and Urszula, T. (2019). Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves. Ciencia Rural 49: e20190489.
Mwai, L. M., Kingori, A. M. and Ambula, M. (2022). Mulberry leaves as a feed source for livestock in Kenya: A review. Int. J. Agric. Res. Innovation Technol. 11: 1-9.
Norafida, A. and Aminah, A. (2018). Effect of blanching treatments on antioxidant activity of frozen green capsicum (Capsicum annuum L. var. bell pepper). Int. Food Res. J. 25: 1427-34.
Oboh, G., Akinyemi, A. J., Ademiluyi, A. O. and Bello, F. O. (2013). Inhibition of α-amylase and α-glucosidase activities by ethanolic extract of Amaranthus cruentus leaf as affected by blanching. Afr. J. Pharm. Pharmacol. 7: 1026-32.
Piechocka, J., Szulc, P., Dziedzinski, M., Kobus-Cisowska, J., Szczepaniak, O. and Szymanowska-Powałowska, D. (2020). Antioxidant potential of various solvent extract from Morus alba fruit and its major polyphenols composition. Ciencia Rural 50: e20190371.
Sakihama, Y., Michael, F., Cohen, M. F., Stephen, C., Grace, S. C. and Yamasaki, H. (2002). Plant phenolic antioxidant and prooxidant activities: Phenolics-induced oxidative damage mediated by metals in plants. Toxicol. 177: 67-80.
Salta, J., Martins, A., Santos, R. G., Neng, N. R., Nogueiraa, J. M. F. and Justino, J. (2010). Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study. J. Funct. Foods 2: 153-57.
Shubhajit, S., Dronachari, M. and Ramachandra, C. T. (2022). Comparison of drying characteristics and quality of tender mulberry leaves (Morus alba) using five different drying methods. J. Med. Plants Stud. 10: 30-35.
Singleton, V. L. and Rossi, J. A. J. R. (1965). Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. Amer. J. Enol. Viticulture 16: 144-58.
Sun, X., Liu, J., Zou, Y. and Lin, G. (2016). Effects of drying methods on dried quality of mulberry leaf. Chin. J. Food Sci. 16: 139-46.
Tan, J. J. Y., Lim, Y. Y., Siow, L. F. and Tan Joash, J. B. L. (2015). Effects of drying on polyphenol oxidase and antioxidant activity of Morus alba leaves. J. Food Processing Preservation 39: 2811-19.
Thidarat, S., Udomsak, M., Methin, P. and Suneerat, Y. (2016). Antioxidant compounds and activities in selected fresh and blanched vegetables from north-eastern Thailand. Chiang Mai J. Sci. 43: 834-44.
Wang, Y., Song, K. Y. and Kim, Y. (2022). Effects of thermally treated mulberry leaves on the quality, properties and antioxidant activities of yogurt. J. Food Processing Preservation 46: e16139.
Wen, T. N., Prasad, K. N., Yang, B. and Ismail A. (2010). Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. Innovative Food Sci. Emerging Technol. 11: 464-69.
Yang, T., Ping, W., Yilin, W., Shekhar, U. K., Yongbin, H., Jiandong, W. and Jianzhong, Z. (2016). Power ultrasound as a pre-treatment to convective drying of mulberry (Morus alba L.) leaves: Impact on drying kinetics and selected quality properties. Ultrasonics Sonochem. 31: 310-18.
Yusman, T, Tantan, W. and Yudi, G. (2016). The effect of drying temperature on the antioxidant activity of black mulberry leaf tea (Morus nigra). Rasayan J. Chem. 9: 889-95.
Amin, I., Norazaidah, Y. and Emmy Hainida, K. I. (2006). Antioxidant activity and phenolic content of raw and blanched Amaranthus species. Food Chem. 94: 47-52.
Amin, I. and Tan, S. H. (2002). Antioxidant activity of selected commercial seaweeds. Malays. J. Nutr. 8: 167-77.
Andriana, Y., Xuan, T. D., Quy, T. N., Minh, T. N., Van, T. M. and Viet, T. D. (2019). Antihyperuricemia, antioxidant and antibacterial activities of Tridax procumbens L. Foods 8: 21.
Bandna, D., Neha, S., Dinesh, K. and Kamal, J. (2013). Morus alba Linn: A phytopharmacological review. Int. J. Pharm. Pharm. Sci. 5: 14-18.
Benzie, I. F. F. and Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal. Biochem. 239: 70-76.
Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nat. 181: 1199-1200.
Chuah, A. M., Lee, Y. C., Yamaguchi, T., Takamura, H., Yin, L. J. and Mabota, T. (2008). Effect of cooking on the antioxidant properties of coloured peppers. Food Chem. 111: 20-28.
Dewanto, V., Wu, X. and Liu, R. H. (2002). Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem. 50: 4959-64.
Dorantes-Alvarez, L., Jaramillo-Flores, E., González, K., Martinez, R. and Parada, L. (2011). Blanching peppers using microwaves. Procedia Food Sci. 1: 178-83.
Ferreira, O. and Pinho, S. P. (2012). Solubility of flavonoids in pure solvents. Ind. Engin. Chem. Res. 51: 6586-90.
Han, C. H., Hong, S. Y., Lee, H. H., Kang, J. S. and Yoon, M. H. (2017). Enhancement of 1-deoxynojirimycin content in leaf extracts of Morus alba L. by lactic acid bacteria fermentation. Res. Crop. 18: 783-88.
Hiroshi, U., Shizuka, Y., Riya, S. A., Takumi, O. and Ken, K. (2014). Systematic evaluation and mechanistic investigation of antioxidant activity of fullerenols using đť›˝-carotene bleaching assay. J. Nanomater. 2014: 802596.
Hu, L., Wang, C., Guo, X., Chen, D., Zhou, W., Chen, X. and Zhang, Q. (2021) Flavonoid levels and antioxidant capacity of mulberry leaves: Effects of growth period and drying methods. Frontier Plant Sci. 12: 684974.
Joubert, E. (1990). Effect of batch extraction conditions on extraction of polyphenols from rooibos tea (Aspalathus-Linearis). Int. J. Food Sci. Technol. 25: 339-43.
Kaiser, A., Kammerer, D. R. and Carle, R. (2013). Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes. Food Chem. 140: 332-39.
Kobus-Cisowska, J., Dziedzinski, M., Szymanowska, D., Szczepaniak, O., Byczkiewicz, S., Telichowska, A. and Szulc, P. (2020). The effects of Morus alba L. fortification on the quality, functional properties and sensory attributes of bread stored under refrigerated conditions. Sustainability 12: 6691.
Mandal, S., Patra, A., Samanta, A., Roy, S., Mandal, A., Mahapatra, T. D., Pradhan, S., Das, K. and Nandi, D. K. (2013). Analysis of phytochemical profile of Terminalia arjuna bark extract with antioxidative and antimicrobial properties. Asian Pacific J. Trop. Biomed. 3: 960-66.
Marco, G. J. (1968). A rapid method for evaluation of antioxidants. J. Amer. Oil Chem. Soc. 45: 594-98.
Monika, P., Ewa, F., Monika, B., Krystyna, E. S. B., Justyna, P., Dominik, K., Oskar, S., Joanna, K. C., Maciej, J. and Urszula, T. (2019). Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves. Ciencia Rural 49: e20190489.
Mwai, L. M., Kingori, A. M. and Ambula, M. (2022). Mulberry leaves as a feed source for livestock in Kenya: A review. Int. J. Agric. Res. Innovation Technol. 11: 1-9.
Norafida, A. and Aminah, A. (2018). Effect of blanching treatments on antioxidant activity of frozen green capsicum (Capsicum annuum L. var. bell pepper). Int. Food Res. J. 25: 1427-34.
Oboh, G., Akinyemi, A. J., Ademiluyi, A. O. and Bello, F. O. (2013). Inhibition of α-amylase and α-glucosidase activities by ethanolic extract of Amaranthus cruentus leaf as affected by blanching. Afr. J. Pharm. Pharmacol. 7: 1026-32.
Piechocka, J., Szulc, P., Dziedzinski, M., Kobus-Cisowska, J., Szczepaniak, O. and Szymanowska-Powałowska, D. (2020). Antioxidant potential of various solvent extract from Morus alba fruit and its major polyphenols composition. Ciencia Rural 50: e20190371.
Sakihama, Y., Michael, F., Cohen, M. F., Stephen, C., Grace, S. C. and Yamasaki, H. (2002). Plant phenolic antioxidant and prooxidant activities: Phenolics-induced oxidative damage mediated by metals in plants. Toxicol. 177: 67-80.
Salta, J., Martins, A., Santos, R. G., Neng, N. R., Nogueiraa, J. M. F. and Justino, J. (2010). Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study. J. Funct. Foods 2: 153-57.
Shubhajit, S., Dronachari, M. and Ramachandra, C. T. (2022). Comparison of drying characteristics and quality of tender mulberry leaves (Morus alba) using five different drying methods. J. Med. Plants Stud. 10: 30-35.
Singleton, V. L. and Rossi, J. A. J. R. (1965). Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. Amer. J. Enol. Viticulture 16: 144-58.
Sun, X., Liu, J., Zou, Y. and Lin, G. (2016). Effects of drying methods on dried quality of mulberry leaf. Chin. J. Food Sci. 16: 139-46.
Tan, J. J. Y., Lim, Y. Y., Siow, L. F. and Tan Joash, J. B. L. (2015). Effects of drying on polyphenol oxidase and antioxidant activity of Morus alba leaves. J. Food Processing Preservation 39: 2811-19.
Thidarat, S., Udomsak, M., Methin, P. and Suneerat, Y. (2016). Antioxidant compounds and activities in selected fresh and blanched vegetables from north-eastern Thailand. Chiang Mai J. Sci. 43: 834-44.
Wang, Y., Song, K. Y. and Kim, Y. (2022). Effects of thermally treated mulberry leaves on the quality, properties and antioxidant activities of yogurt. J. Food Processing Preservation 46: e16139.
Wen, T. N., Prasad, K. N., Yang, B. and Ismail A. (2010). Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. Innovative Food Sci. Emerging Technol. 11: 464-69.
Yang, T., Ping, W., Yilin, W., Shekhar, U. K., Yongbin, H., Jiandong, W. and Jianzhong, Z. (2016). Power ultrasound as a pre-treatment to convective drying of mulberry (Morus alba L.) leaves: Impact on drying kinetics and selected quality properties. Ultrasonics Sonochem. 31: 310-18.
Yusman, T, Tantan, W. and Yudi, G. (2016). The effect of drying temperature on the antioxidant activity of black mulberry leaf tea (Morus nigra). Rasayan J. Chem. 9: 889-95.
