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Antioxidant Activity of Phenol Compounds from Mulberrry Fruits  

Cha Woen-Seup (Department of Food Engineering, Sangju National University, Sangju)
Shin, Hae-Ryong (Department of Food Engineering, Sangju National University, Sangju)
Park Joon-Hee (Department of Food Engineering, Sangju National University, Sangju)
Oh Sang-Lyong (Department of Food Engineering, Sangju National University, Sangju)
Lee Won-Young (Department of Food Engineering, Sangju National University, Sangju)
Chun Sung-Sook (Department of Food Science & Technology, Yeungnam University)
Choo Jae-Weon (Sericulture & Entomology Experiment station, Gyeongbuk Agricultural Technology Administration)
Cho Young-Je (Department of Food Engineering, Sangju National University)
Publication Information
Food Science and Preservation / v.11, no.3, 2004 , pp. 383-387 More about this Journal
Abstract
For the purpose of developing natural antioxidant, the antioxidative activity of phenolics isolated from Korean Mulberry(Morus) fruits was determined. Optimum extracting condition for phenolics were 60$\%$(v/v) ethanol. The content of rutin and isoquercetrin as flavonoids were 82.83 mg/100 g and 43.23 mg/100 g respectively. The 2,2'-azinobis-3-ethyl benzothiazoline-6-sulfonic acid radical decolorization and antioxidant protection factor (PF) were determined with extracts from Mulberry fruits. Results showed 98$\%$ inhibition on ABTs by 80$\%$ ethanol extract and 1.25 PF on antioxidant protection factor by 60$\%$ ethanol extract. Electron donation ability on DPPH was higher 60$\%$ ethanol extract than other ethanol extracts. Also, hydroxyl radical scavenging activity of extracts was higher 60$\%$ ethanol extract than other extracts.
Keywords
mulberry fruits; phenol; antioxidant;
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