Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quantitative Changes of Polyphenolic Compounds in Mulberry (Morus alba L.) Leaves in Relation to Varieties, Harvest Period, and Heat Processing

  • Lee, Won Jeong (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Choi, Sang Won (Department of Food Science and Nutrition, Catholic University of Daegu)
  • Received : 2012.10.09
  • Accepted : 2012.11.07
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Six polyphenolic compounds, such as chlorogenic acid (CA), rutin (RT), isoquercitrin (IQT), quercetin-3-O-(6-O-malonyl)-${\beta}$-D-glucoside (QMG), astragalin (AG), kaempferol-3-O-(6-O-malonyl)-${\beta}$-D-glucoside (KMG), were isolated from mulberry leaves by a series of isolation procedures, such as Diaion HP-20, silica-gel, Sephadex LH-20, and ODS-A column chromatographies. The chemical structures of the phenolic compounds were identified by UV and NMR spectral analyses. Levels of polyphenols in mulberry leaves from six different mulberry cultivars ranged from 1,042.16 to 1,871.97 mg% per dry weight; Guksang cultivar showed the highest levels of polyphenols, whereas Gaeryangdaehwa contained the least polyphenol contents. Generally, levels of polyphenols in mulberry leaves decreased with increasing harvest time, except for Yoolmok, but increased with heat processing time, except QMG and KMG. These results suggest that the heat processed mulberry leaves of Guksang cultivar harvested in early May can be potentially useful sources for production of high quality mulberry leaf teas.

Keywords

References

  1. Harborne JB. 1993. New naturally occurring plant polyphenols. In Polyphenolic Phenomena. Scalbert A, ed. INRA, Paris, France. p 19-22.
  2. Naczk M, Shahidi F. 2003. Phenolic compounds in plant foods: Chemistry and health benefits. Nutraceu Food 8: 200-218. https://doi.org/10.3746/jfn.2003.8.2.200
  3. Knekt P, Jarvinen R, Reunanen A, Maatela J. 1996. Flavonoid intake and coronary mortality in Finland: a cohort study. British Med J 312: 478-481. https://doi.org/10.1136/bmj.312.7029.478
  4. Steinmetz KA, Potter JD. 1996. Vegetables, fruit, and cancer prevention: a review. J Am Diet Assoc 96: 1027-1039. https://doi.org/10.1016/S0002-8223(96)00273-8
  5. Riboli E, Norat T. 2003. Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk. Am J Clin Nutr 78: 559S-569S. https://doi.org/10.1093/ajcn/78.3.559S
  6. Lee SI. 1981. Bonchohak, Mori Fructus. Suseowon, Seoul, Korea. p 136-137.
  7. Kim SY, Lee WC, Kim HB, Kim AJ, Kim SK. 1998. Antihyperlipidemic effects of methanol extracts from mulberry leaves in cholesterol-induced hyperlipidemia rats. J Korean Soc Food Sci Nutr 27: 1217-1222.
  8. Andallu B, Suryakantham V, Lakshmi SB, Reddy GK. 2001. Effect of mulberry (Morus indica L.) therapy on plasma and erythrocyte membrane lipids in patients with type 2 diabetes. Clin Chim Acta 314: 47-53. https://doi.org/10.1016/S0009-8981(01)00632-5
  9. El-Sayyad HIH, El-Sherbiny MA, Sobh MA, Abou-El- Naga AM, Ibrahim MAN, Mousa SA. 2011. Protective effects of Morus alba leaves extract on ocular functions of pups from diabetic and hyper-cholesterolemic mother rats. Int J Biol Sci 7: 715-728. https://doi.org/10.7150/ijbs.7.715
  10. Doi K, Kojima T, Makino M, Kimura Y, Fujimoto Y. 2001. Studies on the constituents of the leaves of Morus alba L. Chem Pharm Bull 49: 151-153. https://doi.org/10.1248/cpb.49.151
  11. Kim HB, Kim AJ, Kim SY. 2003. The study on the functional materials and effects of mulberry leaf. Food Sci Indus 36: 2-14.
  12. Kim SY, Gao JJ, Lee WC, Ryu KS, Lee KR, Kim YC, 1999. Antioxidative flavonoids from the leaves of Morus alba. Arch Pharm Res 22: 81-85. https://doi.org/10.1007/BF02976442
  13. Katsube T, Imawaka N, Kawano Y, Yamazaki Y, Shiwaku K, Yamane Y. 2006. Antioxidant flavonol glycosides in mulberry (Morus alba L.) leaves isolated based on LDL antioxidant activity. Food Chem 97: 25-31. https://doi.org/10.1016/j.foodchem.2005.03.019
  14. Enkhmaa B, Shiwaku K, Katsube T, Kitajima K, Anuurad E, Yamasaki M. 2005. Mulberry (Morus alba L.) leaves and their major flavonol quercetin 3-(6-malonylglucoside) attenuate atherosclerotic lesion development in LDL receptor-deficient mice. J Nutr 135: 729-734. https://doi.org/10.1093/jn/135.4.729
  15. Katsube T, Tsurunaga Y, Sugiyama M, Furuno T, Yamasaki Y. 2009. Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves. Food Chem 113: 964- 969. https://doi.org/10.1016/j.foodchem.2008.08.041
  16. Katsube T, Yamasaki M, Shiwaku K, Ishijima T, Matsumoto I, Abe K, Yamasaki Y. 2010. Effect of flavonol glycoside in mulberry (Morus alba L.) leaf on glucose metabolism and oxidative stress in liver in diet-induced obese mice. J Sci Food Agric 90: 2386-2392. https://doi.org/10.1002/jsfa.4096
  17. Hakkinen SH, Karenlampi SO, Mykkanen HM, Torronen AR. 2000. Influence of domestic processing and storage on flavonol contents in berries. J Agric Food Chem 48: 2960-2965. https://doi.org/10.1021/jf991274c
  18. Dupont MS, Mondin Z, Williamson G, Price KR. 2000. Effect of variety, processing, and storage on the flavonoid glycoside content and composition of lettuce and endive. J Agric Food Chem 48: 3957-3964. https://doi.org/10.1021/jf0002387
  19. Hallmann E, Rembiałkowska E. 2012. Characterisation of antioxidant compounds in sweet bell pepper (Capsicum annuum L.) under organic and conventional growing systems. J Sci Food Agric 92: 2409-2415. https://doi.org/10.1002/jsfa.5624
  20. Jia ZS, Tang MC, Wu JM. 1995. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64: 555-559.
  21. Kim HB. 2005. Anti-oxidative capacity analysis of watersoluble substances according to varieties and maturity stages in mulberry leaves and fruits. Korean J Seric Sci 47: 62-67.
  22. Lim MJ, Bae YI, Jeong CH, Cho BR, Choi JS. 2007. Phytochemical components of mulberry leaf tea by different roasting processes. J Agric Life Sci 41: 17-24.
  23. Bae HA, Baek H, Park HI, Choung MG, Sohn EH, Kim SH, Kim DS, Chung IM, Seong ES, Yu CY, Lim JD. 2011. Effect of fermentation time on the chemical composition of mulberry (Morus alba L.) leaf teas. Korean J Med Crop Sci 19: 276-286. https://doi.org/10.7783/KJMCS.2011.19.4.276
  24. Shin YW, Lee SK, Kwon YJ, Rhee SJ, Choi SW. 2005. Radical scavenging activity of phenolic compounds from mulberry (Morus spp.) cake. J Food Sci Nutr 10: 326-332. https://doi.org/10.3746/jfn.2005.10.4.326
  25. Onogi A, Osawa K, Yasuda H, Sakai A, Morita H, Itokawa H. 1993. Flavonol glycosides from the leaves of M. alba L. Shoyakugaku Zasshi 47: 423-425.
  26. Lee JY, Park KS, Choi SW. 2005. Changes in flavonoid contents of safflower leaf during growth and processing. J Food Sci Nutr 10: 1-5. https://doi.org/10.3746/jfn.2005.10.1.001
  27. Kim EO, Lee JY, Choi SW. 2006. Quantitative changes in phenolic compounds of safflower (Carthamus tinctorius L.) seeds during growth and processing. J Food Sci Nutr 11: 311-317. https://doi.org/10.3746/jfn.2006.11.4.311
  28. Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964. https://doi.org/10.1021/jf0255937

Cited by

  1. Astragalin, a Flavonoid from Morus alba (Mulberry) Increases Endogenous Estrogen and Progesterone by Inhibiting Ovarian Granulosa Cell Apoptosis in an Aged Rat Model of Menopause vol.21, pp.5, 2016, https://doi.org/10.3390/molecules21050675
  2. Effect of solar radiation on the functional components of mulberry (Morus albaL.) leaves vol.96, pp.11, 2016, https://doi.org/10.1002/jsfa.7614
  3. The Use of Mass Spectrometric Techniques to Differentiate Isobaric and Isomeric Flavonoid Conjugates from Axyris amaranthoides vol.21, pp.9, 2016, https://doi.org/10.3390/molecules21091229
  4. Mulberry and its main components protect against oxidized low-density lipoprotein-induced endothelial nitric oxide synthase uncoupling vol.29, 2017, https://doi.org/10.1016/j.jff.2016.12.034
  5. Pancreatic lipase inhibitory constituents from Morus alba leaves and optimization for extraction conditions vol.25, pp.11, 2015, https://doi.org/10.1016/j.bmcl.2015.04.045
  6. Herbal products containing Hibiscus sabdariffa L., Crataegus spp., and Panax spp.: Labeling and safety concerns vol.100, 2017, https://doi.org/10.1016/j.foodres.2017.07.031
  7. Conversion of Flavonols Kaempferol and Quercetin in Mulberry (Morus Alba L.) Leaf Using Plant-FermentingLactobacillus Plantarum vol.39, pp.6, 2015, https://doi.org/10.1111/jfbc.12176
  8. Evaluation of Biological Activity and Analysis of Functional Constituents from Different Parts of Mulberry (Morus alba L.) Tree vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.823
  9. Mulberry leaf polysaccharides modulate murine bone-marrow-derived dendritic cell maturation vol.11, pp.4, 2015, https://doi.org/10.1080/21645515.2015.1011977
  10. Study of phenolic composition and antioxidant activity of myrtle leaves and fruits as a function of maturation vol.242, pp.9, 2016, https://doi.org/10.1007/s00217-016-2645-9
  11. The effects of juice processing on black mulberry antioxidants vol.186, 2015, https://doi.org/10.1016/j.foodchem.2014.11.151
  12. Odisolane, a Novel Oxolane Derivative, and Antiangiogenic Constituents from the Fruits of Mulberry (Morus albaL.) vol.64, pp.19, 2016, https://doi.org/10.1021/acs.jafc.6b01461
  13. Polyphenolic Compounds, Physiological Activities, and Digestive Enzyme Inhibitory Effect of Aster scaber Thunb. Extracts According to Different Extraction Processes vol.43, pp.11, 2014, https://doi.org/10.3746/jkfn.2014.43.11.1701
  14. Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials vol.21, pp.1, 2018, https://doi.org/10.1080/10942912.2018.1489833
  15. pp.1478-6427, 2018, https://doi.org/10.1080/14786419.2018.1443095
  16. Qualitative and quantitative analysis of flavonoids from 12 species of Korean mulberry leaves vol.55, pp.5, 2018, https://doi.org/10.1007/s13197-018-3093-2
  17. UPLC-DAD-QTOF/MS Analysis of Flavonoids from 12 Varieties of Korean Mulberry Fruit vol.2019, pp.1745-4557, 2019, https://doi.org/10.1155/2019/1528917
  18. Seasonal Changes in Functional Component Contents in Mulberry (Morus alba L.) Leaves vol.86, pp.4, 2012, https://doi.org/10.2503/hortj.okd-053
  19. Phenolic Analysis for Classification of Mulberry (Morus spp.) Leaves according to Cultivar and Leaf Age vol.2019, pp.None, 2012, https://doi.org/10.1155/2019/2807690
  20. Phytochemical Characterization of Wild Hops ( Humulus lupulus ssp. lupuloides ) Germplasm Resources From the Maritimes Region of Canada vol.10, pp.None, 2012, https://doi.org/10.3389/fpls.2019.01438
  21. Evaluation of phytochemical constituents and organoleptic properties of mulberry leaf tea obtained by different processing methods vol.26, pp.1, 2012, https://doi.org/10.11002/kjfp.2019.26.1.59
  22. Mulberry Extract Attenuates Endothelial Dysfunction through the Regulation of Uncoupling Endothelial Nitric Oxide Synthase in High Fat Diet Rats vol.11, pp.5, 2012, https://doi.org/10.3390/nu11050978
  23. Changes in the profiling of bioactive components with the roasting process in Lycium chinense leaves and the anti‐obesity effect of its bioaccessible fractions vol.99, pp.9, 2012, https://doi.org/10.1002/jsfa.9687
  24. Rapid evaluation of phenolic compounds and antioxidant activity of mulberry leaf tea during storage using electronic tongue coupled with chemometrics vol.9, pp.4, 2019, https://doi.org/10.3233/jbr-190395
  25. Endoplasmic Reticulum Stress-Induced Resistance to Doxorubicin Is Reversed by Mulberry Leaf Polyphenol Extract in Hepatocellular Carcinoma through Inhibition of COX-2 vol.9, pp.1, 2020, https://doi.org/10.3390/antiox9010026
  26. Lactobacillus plantarum으로 발효한 뽕잎 추출물의 항당뇨 효과 vol.52, pp.2, 2020, https://doi.org/10.9721/kjfst.2020.52.2.191
  27. Screening of leaf metabolites in historical mulberry trees (Morus alba L.) from different eco-geographical regions of Slovenia vol.34, pp.4, 2012, https://doi.org/10.1007/s00468-020-01974-z
  28. Response Surface Methodology for Optimization of Process Parameters and Antioxidant Properties of Mulberry ( Morus alba L.) Leaves by Extrusion vol.25, pp.22, 2012, https://doi.org/10.3390/molecules25225231
  29. Effect of the Nutritive Components of Mulberry Fruits From Two Cultivars Based on Irrigation Scheduling vol.39, pp.4, 2012, https://doi.org/10.5338/kjea.2020.39.4.42
  30. Quantitative Changes of Flavonol Glycosides from Pine Needles by Cultivar, Harvest Season, and Thermal Process vol.26, pp.1, 2012, https://doi.org/10.3746/pnf.2021.26.1.100
  31. Effects of mulberry leaf silage on antioxidant and immunomodulatory activity and rumen bacterial community of lambs vol.21, pp.1, 2012, https://doi.org/10.1186/s12866-021-02311-1