Study on the inhibitory effect of mulberry plant extract against free radical
2002
Thipamon Patharakorn(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Dept. of Chemistry | Sunanta RatanapoKasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Dept. of Chemistry | Amornrat PromboonKasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Science. Dept. of Chemistry)
Tea leaf, fresh root and fruit of 10 mulberry varieties were extracted with hot water and investigated for antioxidant property. The crude extract of the mulberry fruit showed higher phenolic content than root and leaf, respectively. Extraction of the mulberry root and fruit with organic solvent, methanol : 2 percent HCI (95:5) gave the higher yield of the phenolic content. Hot water extract of leaf tea of the mulberry, Pikultong showed the highest phenol content(6.5 mg/g leaf dry wt.). The hot water extract of fresh root of China44 showed the highest phnol content (18.19 mg/g root dry wt.) whereas the extract of fresh fruit of pikultong showed the highest phenol content (25.97 mg/g fruit dry wt.) The efficiency of the crude extract from each part of the mulberry in scavenging of the free redical, ABTS was different. Hot water extract of leaf tea of China44 contained phenolic compounds which had the highest potency in scavenging of ABTS (EC50=0.19) and closely to Pikultong(EC50 = 0.23). Hot water extract of root of Mon-Noi, Pai, NM60 and Chiangmai conttained phenolic compounds which had the closed potency in scavenging of ABTS and higher potency than the other root and leaf tea hot water extract ). Hot water extract of fruit of NM60, BR60 and China44 contained phenolic compounds which had the potency in scavenging of ABTS closely (EC50 about 0.4) and higher potency than the hot water extract of fruit of Chaingmai. The result showed no relationship between the phenolic content and the potency of the free radical scavenging.
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