Abstract
Mulberry (Morus spp. L., Moraceae) fruits, leaves, bark and branch have been used in traditional medicine as diuretic, hypoglycemic and hypotensive. The mechanism of their effects is correlated with the content of active components. Objective of this work was to evaluate and compare antioxidant properties of different extracts of two Morus species growing in Serbia: Morus alba L. (white mulberry) and Morus nigra L. (black mulberry). Potential antioxidant activity, content of antioxidant compounds (phenolics and flavonoids) and radical scavenging capacity, tested by DPPH method, were evaluated. The phenolic and flavonoid composition of different Morus extracts was determined by the HPLC method. The extracts prepared from fruits, leaves and roots of M. alba and M. nigra exhibited different characteristics. The highest extraction yield was achieved by M. alba leaves extraction (23.40%). M. nigra roots extract shown the highest total phenolics (186.30 mg CAE/g), while highest total flavonoids content (67.37 mg RE/g) was determined for M. nigra leaves extracts. In addition, black mulberry leaves extracts with the highest antioxidant activity had the highest phenolic acids contents. The dominant phenolic components in the samples were rutin and chlorogenic acid. All investigated mulberry dry extracts shown high content of phenolic compounds and significant antioxidant activity. This work contributes to knowledge of the antioxidant properties of Morus species. The obtained results may be useful in the evaluation of new dietary supplements and food products.
Highlights
Total phenolic and flavonoids content and Diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity Many reports have revealed that the physiological function of natural foods can be attributed to the antioxidative capacity of their phenolic components [19,20]
The mulberry extracts were a rich source of phenolics, with the highest level of these compounds detected in root extracts of M. nigra (186.30 mg chlorogenic acid equivalents (CAE)/g) and M. alba (170.20 mg CAE/g)
All investigated extracts of tree parts of M. alba showed lower content of total phenols extracts of tree parts of M. nigra
Summary
Black mulberry leaf extracts with the highest antioxidant activity had the highest phenolic acids contents. Cereals, fruits, vegetables, oils, spices and other plant materials possess antioxidant properties, mainly because of the content of phenolic compounds. The compounds from these materials are useful as alternative therapy agents, or as models for new synthetic substances. Data on antioxidant properties of various plants, those that are not used in nutrition and medicine are still deficient Investigation of such properties has been of interest, Mulberry The current study was undertaken to investigate the phenolic content and antioxidant potentials of fruit, leaves and roots extracts of two Morus species.
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