Effect of extraction conditions on chemical composition and antioxidant properties of mulberry fruit
2021
Lee, S.R. | Koo, B.W. | Ju, W.T. | Kim, H.B. | Kweon, H.Y. | Lee, J.H.
Mulberry fruit (Morus alba L.) contains phytochemicals, including 1-deoxynojirimycin, quercetinglucoside, kaempferol-glucoside, and anthocyanins, which have antioxidant effects. In this study, mulberry fruit extract was prepared at various temperatures (25–100oC) and water/ ethanol solvent concentrations (0%–100% ethanol). Fourier-transform infrared spectroscopy (FT-IR) and circular dichroism (CD) data indicated that the content of bioactive compounds such as polyphenols and flavonoids was lower in 100% ethanolic extracts than in 30%–50% ethanolic extracts. Radical scavenging activity determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-di-3-ethylbenzthiazoline sulfonic acid (ABTS) assays was highly correlated with polyphenol and flavonoid content. In conclusion, 30%–50% ethanolic extracts contained the highest contents of bioactive compounds and exhibited high levels of radical scavenging activity. These findings may inform the use of mulberry fruit extract as a functional food.
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