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Eight major mulberry cultivars [Nakhonratchasima 60 (NS 60), Buriram 60 (BR 60), Chumphon (CP), Wavee (WV), Chaingmai (CM), Pikultong (PT), Kamphaengsaen (KS) and Kamnanchul (KJ)] cultivated in Thailand were assessed for their flavonoid and phenolic acid composition using HPLC and tested for antioxidant potential using 2,2-diphenyl-1-picrylhydrazyl hydrate (DPPH) assay. The total phenolic content (TPC) ranged from 104.78 to 213.53 mg GAE/100 g DW, and total flavonoid content (TFC) ranged from 69.58 to 211.01 mg CE/100 g DW. The major flavonoid compounds in mulberry fruit cultivars were (+)-catechin (309.26-750.01 mg/100 g DW), procyanidin B1 (62.59-224.41 mg/100 g DW), quercetin (5.36 -58.42 mg/100 g DW), rutin (18.73-26.90 mg/100 g DW) and (À)-epicatechin (8.47-29.21 mg/100 g DW). Gallic acid, cinnamic acid and p-hydroxybenzoic acid were found to be the major phenolic acids in mulberry fruit cultivars. The gallic acid and cinnamic acid contents ranged from 7.33 to 23.90 mg/100 g DW and from 11.64 to 15.05 mg/100 g DW, respectively. p-Hydroxybenzoic acid content ranged from 1.77 mg/100 g DW (PT) to 7.13 mg/100 g DW (KJ). DPPH-scavenging ability was excellent for ethanolic extract of NS 60, and EC 50 value of NS 60 (241.83 lg mL À1 ) was significantly lower than those of the others (P < 0.05). TPC and TFC of the mulberry fruit were positively correlated with the DPPH-scavenging ability.Phenolics and antioxidant activity in mulberry Butkhup et al.935

Twenty-five wild edible mushrooms from Northeastern Thailand were analyzed for their antioxidant activities, proteins, sugars, β-glucan, and phenolic profiles. Results showed that and exhibited the greatest scavenging activity (83.07 and 86.60%) and reductive power (9.79 and 8.42 g Fe(II)/kg, respectively). recorded the highest content of (+)-catechin and naringenin (13.40 and 0.74 g/kg dw), with the highest amount of quercetin and quercetin-3--rutinoside (1.82 and 1.16 g/kg dw, respectively). Both and also exhibited the greatest amounts of β-glucan (125.23 and 344.43 g/kg dw) and protein (343.30 and 452.20 g/kg dw, respectively) among the mushroom species evaluated. Results suggested that both and were a good source of healthy compounds, namely β-glucan and flavonoids, and could be used to mitigate diseases involving free radicals.

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The seed, skin and whole grape extract of the red grape cultivar Shiraz, which is widely cultivated in Northeastern Thailand, were investigated. Total phenolic, total flavonoid and total monomeric anthocyanin content ranged from 48.04 to 116.73 g GAE/100g db (dry weight base), 74.82 to 258.69 mg CE/g db, and 5.06 to 55.45 mg/100g db, respectively. Dimeric procyanidin (119.56-484.08 mg/100g db), (+)-catechin (52.30-231.92 mg/100g db), (-)-epicatechin (27.92-174.10 mg/100g db), and gallic acid (4.42-27.80 mg/100g db) were found to be the main flavanols that were present in the seed. Rutin and trans-resveratrol were present in amounts of between 21.13 and 40.05 and 2.85 and 3.60 mg/100g db respectively. All extracts showed remarkable DPPH radical-scavenging activity (EC 50 ), ranging from 0.47 to 2.10 µg/mL. Methanolic extract from the seed and skin were also active against all Gram-positive bacteria, but these exerted less of an inhibiting effect on the growth of the tested Gram-negative bacteria. The activity of the methanolic extract of the seed was effective against B. cereus ATCC 11778, B. subtilis ATCC 6633 and S. faecalis TISTR 459.