Abstract
Black mulberry is the most medicinally important plant of the genus Morus. This study examines the chemical composition, antioxidant, antimicrobial and cytotoxic activity of mulberry leaves tea. The tea drinks were prepared in water (70, 80, 90 ° C and boiling temperature). This study has shown that mulberry teas have high antioxidant, antimicrobial and cytotoxic activity. Experimental investigation has shown that the best conditions for preparing mulberry tea are with boiling water. Mulberry teas could be regarded as a promising source of bioactive natural compounds, which can be used both as a food supplement and herbal remedy.
Highlights
From the ancient times up to the present day medicinal plants have been used as an essential resource of health benefit compounds (Vidović et al, 2013)
Total phenolics and flavonoids contents were investigated in prepared teas from black mulberry leaves together with antioxidant, cytotoxic and antimicrobial activities
In dependence of the used temperature, the Total phenolics content (TPC) was in the range of 21.6631.77 mg CAE/g of plant material or 45.40-63.40 mg CAE/200 mL of prepared tea (Table 1)
Summary
From the ancient times up to the present day medicinal plants have been used as an essential resource of health benefit compounds (Vidović et al, 2013). Acta Agriculturae Serbica, Vol XXI, 41 (2016); 25-35 infusion of dried plant parts steeped in boiling water (Chan et al, 2010: PiljacŽegarac et al, 2013; Šamec et al, 2010) They do not have any particular nutritional value; constitute an important source of antioxidants (Warren, 1999). Due to the awareness of health benefit compounds, consumption of tea is becoming more and more popular in all world countries, including Serbia (Vidović et al, 2013). Many therapeutic properties such as neuroprotective, cardioprotective, chemoprotective, anticarcinogenic, hepatoprotective and anti-inflammatory have been attributed to herbal preparations (Campanella et al, 2003; Visioli et al, 2000), including teas. In Serbia the production of teas and other herbal products have been increased at a rate of 10% annually (Vidović et al, 2013)
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