Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves

Przeor, Monika; Flaczyk, Ewa; Beszterda, Monika; Szymandera‐Buszka, Krystyna; Piechocka, Justyna; Kmiecik, Dominik; Szczepaniak, Oskar; Kobus‐Cisowska, Joanna; Jarzębski, Maciej; Tylewicz, Urszula

doi:10.1590/0103-8478cr20190489

Cited by 16 publications

(13 citation statements)

References 14 publications

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“…From the pharmacological point of view, the important active ingredients of mulberry are alkaloids which may affect carbohydrate metabolism: 1,5-dideoxy-1,5-imino-D-sorbitol (DNJ) and its derivatives. The variety and specificity of the compounds contained in the leaves, roots, fruits and bark of mulberry has an effect on the antioxidant and health-promoting activity in model and biological systems, which has been repeatedly demonstrated in the available literature [11].…”

Section: Introductionmentioning

confidence: 78%

The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions

et al. 2020

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Mulberry is one of the most beneficial plant of our planet for sustainable development. White mulberry (Morus alba L.) is widely recognized for its health-promoting properties. It is characterized by a high content of bioactive compounds, mainly flavonoids, and has a strong antioxidant effect, and thus can have a beneficial effect on health. The aim of the study was to evaluate the effect of freezing storage of bread with the addition of extract from mulberry leaves and fruits on the content of polyphenols, antioxidant activity and sensory properties. The stored bread with mulberry addition was characterized by high content of phenolic compounds, reducing and chelating activity and antiradical activity. The addition of mulberry had greater effect on the increase in the content of protocatechuic and chlorogenic acids, and isoquercetin among the flavonols. Bread enriched with mulberry was microbiologically clean and sensory accepted both after baking and after 30 days of storage under refrigerated conditions. White mulberry is a raw material which can be used as an addition to enrich refrigerated bread. The use of the extract and mulberry fruit to fortify bread is consistent with the principle of sustainable development due to the use of raw materials which are a good source of compounds contributing to the improvement of the well-being of the population.

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Section: Introductionmentioning

confidence: 78%

The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions

et al. 2020

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“…These results indicate that M. alba contains antioxidative phenolic compounds potentially useful as nutraceutical agents in functional foods ( Figure 1 ). However, temperature influences the contents of phenolic acids and flavonoids during drying processes [ 60 ]. Therefore, studies using different drying methods, type of solvents, and extracting conditions that are more efficient and can effectively maintain yields, bioactive components, and biological activities should be pursued.…”

Section: Nutraceutical Properties Of Morus Albamentioning

confidence: 99%

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

Chen

Razali

Saikim

et al. 2021

Foods

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Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M. alba has abundant phytochemicals, including phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, minerals, and volatile aromatic compounds, indicating its excellent pharmacological abilities. M. alba also contains high nutraceutical values for protein, carbohydrates, fiber, organic acids, vitamins, and minerals, as well as a low lipid value. However, despite its excellent biological properties and nutritional value, M. alba has not been fully considered as a potential functional food ingredient. Therefore, this review reports on the nutrients and bioactive compounds available in M. alba leaves, fruit, and seeds; its nutraceutical properties, functional properties as an ingredient in foodstuffs, and a microencapsulation technique to enhance polyphenol stability. Finally, as scaling up to a bigger production plant is needed to accommodate industrial demand, the study and limitation on an M. alba upscaling process is reviewed.

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“…Polyphenolics are an important group of compounds in human diet, the average daily consumption varying from 25 mg to 1 g/person/day. Polyphenolics are important in human diet for the prevention of lifestyle diseases (Przeor et al 2019). The main groups of polyphenols important in human diet are flavonoids, phenolic acids, lignans, and stilbenes (Spencer et al 2008).…”

Section: Discussionmentioning

confidence: 99%

Phenolic composition of leaf and flower extracts of black cherry (Prunus serotina Ehrh.)

Brózdowski

Waliszewska²,

Gacnik³

et al. 2021

Annals of Forest Science

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Key Message The best yields in the extraction of hydroxycinnamic acids, flavanols and total phenolics from black cherry flowers were obtained with 40% ethanol and the poorest with water. A 30% higher content of total phenolics was obtained from leaves by using methanol rather than water. Context Black cherry (Prunus serotina Erhr.) is widespread in Europe. Because it is an invasive species, most research has been aimed at trying to find a method to remove this shrub from forests. The incentive for the development of the research was that we were trying to find a possible folk use of black cherry leaves and flowers. Aims The aim of this work was to study the detailed phenolic profile of extracts of P. serotina leaves and flowers. Methods Three types of extracts of P. serotina were made. The extracts were analysed for differences in phenolics content based on different extraction methods. HPLC-MSn was used to identify the phenolic compounds, and HPLC–DAD was used for their quantification. Results The results show that different extraction methods result in differences in the amount of extractables. Flavanols are the main group of identified compounds in both leaves and flowers. A larger extraction efficiency leads to a higher amount of phenolics in the flowers compared to leaves (49.8 vs. 36.5 g/kg dry weight). No difference was detected in the amount of phenolics between water extracts of leaves and flowers. Each extract can be considered rich in phenolics. Conclusion This work shows that leaves and flowers of P. serotina are a rich source of phenolic compounds. We provide interesting results that might be of interest in the industrial valuation of several compounds.

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Air-drying temperature changes the content of the phenolic acids and flavonols in white mulberry (Morus alba L.) leaves

Cited by 16 publications

References 14 publications

The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions

The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

Phenolic composition of leaf and flower extracts of black cherry (Prunus serotina Ehrh.)

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