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2004•Korean Journal of Food PreservationRequires access

Antioxidant Activity of Phenol Compounds from Mulberrry Fruits

Woen-Seup Cha, Hae-Ryong Shin, Park Joon-Hee, Sang-Lyong Oh, Lee Won-Young, Sung-Sook Chun, Jae-Weon Choo, Young‐Je Cho

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Abstract

For the purpose of developing natural antioxidant, the antioxidative activity of phenolics isolated from Korean Mulberry(Morus) fruits was determined. Optimum extracting condition for phenolics were 60(v/v) ethanol. The content of rutin and isoquercetrin as flavonoids were 82.83 mg/100 g and 43.23 mg/100 g respectively. The 2,2'-azinobis-3-ethyl benzothiazoline-6-sulfonic acid radical decolorization and antioxidant protection factor (PF) were determined with extracts from Mulberry fruits. Results showed 98 inhibition on ABTs by 80 ethanol extract and 1.25 PF on antioxidant protection factor by 60 ethanol extract. Electron donation ability on DPPH was higher 60 ethanol extract than other ethanol extracts. Also, hydroxyl radical scavenging activity of extracts was higher 60 ethanol extract than other extracts.

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What this paper is about

For the purpose of developing natural antioxidant, the antioxidative activity of phenolics isolated from Korean Mulberry(Morus) fruits was determined. Optimum extracting condition for phenolics were 60(v/v) ethanol. The content of rutin and isoquercetrin as flavonoids were 82.83 mg/100 g and 43.23 mg/100 g respectively. The 2,2'-azinobis-3-ethyl benzothiazoline-6-sulfonic acid radical decolorization and antioxidant protection factor (PF) were determined with extracts from Mulberry fruits. Results showed 98 inhibition on ABTs by 80 ethanol extract and 1.25 PF on antioxidant protection factor by 60 ethanol extract. Electron donation ability on DPPH was higher 60 ethanol extract than other ethanol extracts. Also, hydroxyl radical scavenging activity of extracts was higher 60 ethanol extract than other extracts.

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Available abstract

For the purpose of developing natural antioxidant, the antioxidative activity of phenolics isolated from Korean Mulberry(Morus) fruits was determined. Optimum extracting condition for phenolics were 60(v/v) ethanol. The content of rutin and isoquercetrin as flavonoids were 82.83 mg/100 g and 43.23 mg/100 g respectively. The 2,2'-azinobis-3-ethyl benzothiazoline-6-sulfonic acid radical decolorization and antioxidant protection factor (PF) were determined with extracts from Mulberry fruits. Results showed 98 inhibition on ABTs by 80 ethanol extract and 1.25 PF on antioxidant protection factor by 60 ethanol extract. Electron donation ability on DPPH was higher 60 ethanol extract than other ethanol extracts. Also, hydroxyl radical scavenging activity of extracts was higher 60 ethanol extract than other extracts.

Key concepts: Chemistry, Antioxidant, DPPH, ABTS, Ethanol, Rutin, Phenol, Food science

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