Abstract
Chinese bayberry (Myrica rubra Sieb. et Zucc.) is an economically important medicinal plant with multiple uses. Two varieties ‘Dongkui Oriental Pearl’ (Dongkui for short) and acuminata ‘Nakai’ (Nakai for short) were used to compare and evaluate the antioxidant activities of hydroethanolic extracts of the fruit using ultrasonic and stirring extraction methods. Dongkui bayberry fruit extract (BFE) prepared using the ultrasonic method exhibited a significantly higher value for the total phenolic content (TPC) and had lower 50% inhibitory concentration (IC50) values of scavenging activities against 1,1-diphenyl-2- picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid (ABTS), and hydrogen peroxide (H2O2), as well as reducing power compared to the other treatment. The TPC of the BFE was significantly correlated with its DPPH, ABTS, and H2O2 radical-scavenging and reducing power activities. Dongkui BFE at a concentration of 0.25 mg/mL exhibited significantly greater protection of RAW 264.7 mouse macrophages against H2O2-induced damage and lipopolysaccharide (LPS)-stimulated nitric oxide production by macrophages, and it displayed remarkable inhibitory effects compared to the other extracts using the ultrasonic extraction method. Furthermore, compared to the Nakai BFE, macrophages exposed to the Dongkui BFE by the ultrasonic extraction method significantly inhibited LPS-induced production of tumor necrosis factor-α at a concentration of the extract of 0.25 mg/mL. The antioxidant properties and anti-inflammatory and protective effects of BFE prepared by stirring and ultrasonic methods are discussed for the first time in this study.
 
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 In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue.
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Highlights
Chinese bayberry (Myrica rubra Sieb. et Zucc.), of the Myricaceae family, is native to eastern Asia
The bayberry fruit extracts (BFEs) prepared by the ultrasonic method had a significantly higher total phenol content (TPC) compared to the stirring method
total flavonoid content (TFC) of all test samples ranged from 2.23 ± 0.15 (Dongkui prepared by the ultrasonic method) to 2.69 ± 0.44 mg quercetin equivalents (QE)/g extract (Dongkui prepared by the stirring method), and no significant differences were detected among the various samples
Summary
Chinese bayberry (Myrica rubra Sieb. et Zucc.), of the Myricaceae family, is native to eastern Asia. Several studies reported that Chinese bayberry fruit is rich in phytochemicals and bioactive compounds that are beneficial to human health due to their antioxidant (Silva et al, 2015), antihyperlipidemic (Jurgonski et al, 2008), anti-diarrheal (Yao et al, 2011), anticancer (Yang et al, 2011), antiinflammatory (Farrell et al, 2015; Silva et al, 2015), antidiabetic (Zhang et al, 2016), anti-obesity (Meireles et al, 2016), antibacterial (Ju et al, 2018), and anti-melanogenesis properties (Juang et al, 2018). A number of wild but potentially commercial fruits are available in Taiwan, among which, the red-fruited Chinese bayberry varieties locally known as Dongkui and Nakai are among high-value edible fruits. They are highly perishable and susceptible to mechanical injury, physiological deterioration, and fungal
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