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http://dx.doi.org/10.7852/ijie.2021.42.2.25

Effect of extraction conditions on chemical composition and antioxidant properties of mulberry fruit  

Lee, Sora (Department of Medical Device Evaluation, National Institute of Food and Drug Safety Evaluation)
Koo, Bonwoo (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration)
Ju, Wan-Taek (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration)
Kim, Hyun-Bok (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration)
Kweon, HaeYong (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration)
Lee, Ji Hae (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration)
Publication Information
International Journal of Industrial Entomology and Biomaterials / v.42, no.2, 2021 , pp. 25-32 More about this Journal
Abstract
Mulberry fruit (Morus alba L.) contains phytochemicals, including 1-deoxynojirimycin, quercetin-glucoside, kaempferol-glucoside, and anthocyanins, which have antioxidant effects. In this study, mulberry fruit extract was prepared at various temperatures (25-100℃) 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.
Keywords
Mulberry fruit; Ethanolic extract; Antioxidant; Polyphenol; Flavonoid;
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