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Physiological Activities of Mulberry Leaf and Fruit Extracts with Different Extraction Conditions  

Ju, Min-Jeong (Korea Food Research Institute)
Kwon, Joong-Ho (Departmemt of Food Science and Technology, Kyungpook National University)
Kim, Hyun-Ku (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.16, no.3, 2009 , pp. 442-448 More about this Journal
Abstract
Physiological activities in mulberry leaf and fruit were examined. Electron-donating ability (EDA), tyrosinase activity, SOD-like action (SOD), angiotensin I-converting enzyme-(ACE) inhibitory activity,and nitrite-scavenging ability of mulberry leaf and fruitextracted with water, with 50% (v/v) or with 100% ethanol, were measured. The EDA of mulberry leaf and fruit extracted with water or 50% (v/v) ethanol were greater (by 65.72-81.30%) than that with the 100% ethanol extract, whereas the activities of both former extracts were lower than those with 1.0% and 0.1% (both w/v) L-ascorbate solutions. The SOD-like activities of water, 50% (v/v) and 100% ethanol extracts of all samples were 24.13.26.80% lower than those of 1.0% and 0.1% (both w/v) L-ascorbate solutions. Nitrite-scavenging activity at pH 1.2 was observed in all extracts. The results further our understanding of the physiological activities of mulberry leaf and fruit extracts.
Keywords
mulberry fruit; mulberry leaves; physiological activities; electron donating ability;
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