• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.597-604
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• 2013

This study was conducted to investigate the effect of mulberry leaf powder on the antioxidant activity and the quality characteristics of maejakgwa (a Korean traditional cookie). Maejakgwa was prepared with different amounts of mulberry leaf powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in mulberry leaf powder and maejakgwa. For analyzing the quality characteristics, bulk density and the pH of the dough, moisture contents, color, texture profile analysis and sensory evaluations were measured. The total phenol contents, DPPH free radical scavenging activity, bulk density of the batter and the a values of maejakgwa significantly increased with increasing mulberry leaf powder, whereas the pH of the batter, L values and b values of the maejakgwa significantly decreased with increasing mulberry leaf powder content. Finally, the results of the acceptance test indicated that maejakgwa containing 6% mulberry leaf powder had the highest scores. From these results, we suggest that mulberry leaf is a good ingredient for increasing consumer acceptability as well as the functionality of maejakgwa.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.865-869
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• 2000

This experiment was carried out to investigate the effects of dietary mulberry leaf power on gastrointestinal function of rats. Plot containing one and ten percent mulberry leaf powder was supplied with rats. The food efficiency ratio (FER) of rat fed with 10% mulberry leaf powder was decreased 14%. the transit time of rat fed with 1% and 10% mulberry leaf was faster 16% and 21% than that of control respectively. Intestine length was increased 10% and 11% at 1% and 10% dietary mulberry leaf respectively. The transit speed was faster 30% at 1% dieatry mulberry leaf than that of control. The pH of rat's feces supplied with mulberry leaf was lower than that of control. The amount of daily rat's feces fed mulberry leaf was much than that of control. As above results, we suggest that mulberry leaf was evaluated to improve the function of rat's gastrointestine.

• Food Science of Animal Resources
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• v.30 no.4
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• pp.649-654
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• 2010

In order to develop new functional yogurts using mulberries and mulberry leaves, which were cultivated in Hwasun-gun, Jeonnam Province, Korea, the nutritional compositions, fermentation conditions, sensory properties, and storage stabilities of the yogurts were analyzed. The mulberry powder yogurt contained 87.96% moisture, 3.21% carbohydrate, 4.52% protein, 3.63% lipid, and 0.68% ash, and the mulberry leaf yogurt contained 86.36% moisture, 4.13% carbohydrate, 4.87% protein, 3.79% lipid, and 0.85% ash. A yogurt base was fermented for 13 h with 0.01% ABT-5 starter inoculum at $40^{\circ}C$. To prepare the mulberry jam and mulberry leaf yogurts, a variety of mulberry jam and mulberry leaf samples were added to the yogurt base. The sensory evaluation results of the yogurts containing the mulberry jam and mulberry leaves indicated that a product made with 15% mulberry jam was more strongly preferred than other samples. When the mulberry jam and mulberry leaf yogurts were stored at $4^{\circ}C$ for 15 d, there were no significant changes in pH, titratable acidity, or viable cell numbers of lactic acid bacteria and Bifidobacterium bifidum.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.703-709
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• 2007

The purpose of this study was to investigate the quality characteristics of sponge cake with various amounts of mulberry leaf powder in place of flour. The specific gravity of kneading was maintained at the different amounts of added mulberry leaf powder, which increased at ratios of 5, 10, 15, and 20 percent. The crumb decreased greatly when flour rather than mulberry leaf powder was used. As the amount of mulberry powder increased, red and yellow color decreased in both the crumb and crust. The volume and symmetry indices of the sponge cake slightly decreased when the amount of mulberry powder increased. However, uniformity was not significantly different between the samples. The specific volume of the cake decreased when the amount of the mulberry leaf powder increased. In addition, mulberry leaf powder increased the degrees of hardness and gumminess of cake, but did not show any differences for the cohesiveness and springiness of the cake texture. In the consumer acceptability test, the most favorable taste and odor were attained at the 10 percent level of mulberry leaf powder.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.27-34
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• 2011

The function of mulberry leaves and the quality of muffins including mulberry leaves were examined. The electron donating ability of both a water and ethanol extract was 40% for both at 100 ppm, 62 and 72% at 500 ppm, and 77 and 83% at 1,000 ppm respectively. These experiments showed good oxidized substance activity. The SOD-like ability of the water and ethanol extracts at 1,000, 500, and 300 ppm was 49% and 55%, 33% and 39%, and 28% and 33% respectively. These results show that the ethanol extract had higher SOD-like ability than that of the water extract. The nitrite scavenging abilities of 1,000 ppm of the mulberry leaf water extract and ethanol extract at pHs of 1.2 and 3.0 were 40.5 and 47%, and 20 and 22% respectively. The Hunter lightness value tended to be lower as the amount of added mulberry leaves increased compared to the contrast set, so the lightness level with a 7% addition was the lowest. The contrast set was the highest for redness and added mulberry leaves tended to decrease redness at 3% but tended to increase it again with additions >3%. The b-value (yellowness) showed a similar tendency as redness. Adding Mulberry leaves tended to decrease the contrast set to the lowest level, then values increased slowly to a peak at 5% added mulberry leaf and then decreased thereafter. Strength and hardness were less after increasing added mulberry leaf. Cohesiveness, springiness, gumminess and brittleness, decreased at up to 5% added mulberry leaves but the 7% addition showed the same level as the contrast set. The mulberry leaves muffins were less preferred to the contrast set in appearance and color. However, the mulberry leaf muffins were preferred to the contrast set in taste and flavor but the result was not significant. Overall the quality of the muffins with 3% added mulberry leaves was preferred over the 1% added mulberry leaf muffins.

• Journal of Korean Medicine for Obesity Research
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• v.18 no.2
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• pp.83-95
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• 2018

Objectives: The aim of this study was optimized mixing ratio of mulberry leaf, mulberry fruit, and silkworm for amelioration of the metabolic syndrome by using response surface method (RSM). Methods: Antioxidant, antidiabetic and antihypertensive activities of fifteen mixed powder of mulberry leaf, mulberry fruit, and silkworm by RSM were measured as indicators of metabolic syndrome. Results: The optimal mixing ratio of mulberry leaves, mulberry fruits, and silkworm with the greatest antioxidant, antidiabetic and antihypertensive activities was as follows: 2.5890 of mulberry leaf (A), 0.1222 of mulberry fruit (B), 2.9999 of silkworm (C). At this time, it was predicted that the total polyphenol content was estimated to be 185.51 tannic acid equivalent mg/g, 1, 1-diphenyl-2-picrylhy drazyl radical scavenging activity 84.77%, 1-deoxynojirimycin content 415.66 mg/100 g, ${\alpha}-glucosidase$ inhibitory activity 64.31%, ${\gamma}-aminobutyric$ acid content 267.77 mg/100 g, potassium content 1,899.11 mg/100 g, and angiotensin-converting-enzyme inhibitory activity was estimated to be 73.78%. Conclusions: It was concluded that the significant effect of the mulberry leaf, mulberry fruit, and silkworm on the metabolic syndrome-related biological activity indices (antioxidant activity, antidiabetic activity and antihypertensive activity) was as follows: 2.5890 of mulberry leaf (A), 0.1222 of mulberry fruit (B), 2.9999 of silkworm (C).

• Journal of Sericultural and Entomological Science
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• v.40 no.1
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• pp.17-22
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• 1998

To investigate the detoxificative effect of tea, five kinds of tea(mulberry, anaerobic treated mulberry, green, barly tea and corm tea) were selected and determined their dotoxication activities for Cd and Pb in drinking water. The effect of tea on the removal of Cd and Pb were increased proportionally to the contents of teas. Anaerobic treated mulberry leaf tea showed stronger detoxication activity than the others. In drinking water contaminated with Cd, the removal effect of Cd was high 27% by anaerobic treated mulberry leaf tea and 14% by mulberry leaf tea as compared to green tea. Also, in drinking water with Pb, the removal effect of anaerobic treated mulberry leaf tea was the best among five kinds of tea. Pretreatment method on the removal effect of Cd was better than post-treatment method in the treatment method.

• Journal of Sericultural and Entomological Science
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• v.42 no.1
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• pp.6-9
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• 2000

This study was performed to investigate the catechins which separated from mulberry leaf. The Epicatechin contents in mulberry leves was 1.21${\pm}$0.05 $\mu\textrm{g}$/mg ethylacetate fraction. epigalocatechingallte contents WAS 3.56 $\mu\textrm{g}$/mg ethylacetate fraction. The cathechins (epicatechin and epigalocate-chingallate) separated from mulberry leaf was shown a strong activity to growth inhibition by the concentration of 5 mg/disc on the Clostridium perfringens.

• International Journal of Industrial Entomology and Biomaterials
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• v.5 no.2
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• pp.217-220
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• 2002

Mulberry being a foliage crop is grown extensively for feeding of silkworms and are also used for cattle feeding. These loaves are highly nutritious, which contain various mineral elements and bio-molecules such as carbohydrates, proteins, lipids and other essential amino acids, etc. In the present study, deproteinized mulberry leaf juice was used for preparation of the medium for cultivation of various types of microbes. Results revealed that deproteinized mulberry leaf juice medium is best for isolation of fungi, bacteria and actinomycetes and this medium can be substituted with synthetic media, which are haying the costly ingredients for isolation and identification of bacteria, fungi and actinomycetes. Further, this deproteinized mulberry juice medium can also be used in mass multiplication of useful/beneficial microbes to enhance soil microflora to improve soil fertility and to avoid root diseases. Perspective enterprises can take up the mass multiplication/large-scale production of useful microbes such as Trichoderma, Rhizobium, Pseudomonas and Bacillus to use in mulberry and in other agricultural crops using deproteinized mulberry leaf juice.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.56-61
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• 2006

This study investigated the quality characteristics of jelly using sericultural products which were manufactured with various addition levels(0.5, 1, 1.5, 2%) of mulberry leaf powder. To establish the additional amount of mulberry leaf powder, physicochemical, sensory, and texture results were analyzed. The moisture and crude protein content of Pongnipjelly were higher than that of the control(p<0.05). The mineral content was increased with increasing addition levels of mulberry leaf powder. The color of Pongnipjelly darkened with increasing addition levels of mulberry leaf powder. As for the texture analyser, the hardness, gumminess, and chewiness increased with increasing addition of mulberry leaf powder(p<0.05), whereas the springiness decreased. Therefore, the optimal added amount of powder for the manufacture of Pongnipjelly was determined to be 1.5% of the total weight.