Antioxidant Efficacy of Mulberry (<i>Morus Indica</i>L.) Leaves Extract and Powder in Edible Oil

Roy, Linda Grace; Arabshahi-Delouee, Saeedeh; Urooj, Asna

doi:10.1080/10942910802120139

Cited by 33 publications

(12 citation statements)

References 20 publications

(18 reference statements)

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“…Mulberry leaves have shown strong antioxidant properties in rice bran oil and inhibition of oxidative deterioration of oil was observed to be even better than synthetic antioxidants [23]. Some reports have attributed these salient features to the many phytochemical constituents present in mulberry leaves [24].…”

Section: Introductionmentioning

confidence: 99%

Proximate Composition and Antioxidant Potential of Leaves from Three Varieties of Mulberry (Morus sp.): A Comparative Study

Iqbal

Younas

Sirajuddin

et al. 2012

IJMS

167

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In this study, leaves of three indigenous varieties of Mulberry namely, Morus alba L., Morus nigra L. and Morus rubra L. were investigated for their antioxidant potential and their proximate composition was determined. The yields of 80% methanolic extracts ranged between 8.28–13.89%. The contents of total phenolics (TPC), total flavonoids (TFC) and ascorbic acid (AA) ranged between 16.21–24.37 mg gallic acid equivalent (GAE)/g, 26.41–31.28 mg rutin equivalent (RE)/g and 0.97–1.49 mg/g, respectively. The antioxidant activity of leaf extracts was evaluated by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH•) radical scavenging actity, 2,2′-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid (ABTS•+) radical cation scavenging capacity and ferric ion reducing power and values ranged between 1.89–2.12, 6.12–9.89 and 0.56–0.97 mM Trolox equivalent/g of dried leaves, respectively. The investigated features reveal good nutritive and antioxidant attributes of all the varieties with mutually significant differences.

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Section: Introductionmentioning

confidence: 99%

Proximate Composition and Antioxidant Potential of Leaves from Three Varieties of Mulberry (Morus sp.): A Comparative Study

Iqbal

Younas

Sirajuddin

et al. 2012

IJMS

167

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“…15 The methods applied in this study considered the antioxidant properties of the mulberry extract as determined by different group testing methods. 16 It has been reported that mulberry contains a lot of bioactive compound, polysaccharides, but in this study did not extracted on a Box-Behnken design, polysacharide function isolation. It is well known that the biological functions including antioxidant activity of polysaccharides are intimately related to their structure features such as chemical components, molecular weight, monosaccharide composition and glycosidic linkage.…”

Section: Discussionmentioning

confidence: 78%

Effect of Agricultural Model of using Fertilizer, Harvesting Time and Extraction Method on Phytochemical Contents and Antioxidant Activities from Mulberry Leaves Grown in Maha Sarakham Province, Thailand

Chanhan¹,

Konsue²,

Nammatra³

2019

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Aims: Phytochemical contents and free radical scavenging of Mulberry leaf extracts by using different fertilizer, time of harvesting and solvent extraction were evaluated. Materials and Methods: Dried Mulberry leaves were extracted by using different solvent including aqueous, 50% ethanol and 95% ethanol. The phytochemical screening were determined by Total Phenolic Compounds (TPC) and Total Flavonoid Contents (TFC). The anti-oxidation were tested by using 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging and 2,2-azinobis-(3ethylbenzothiazoline-6-sulphonate) (ABTS +) assay. Results: This experimental study found that the mulberry leaf extract were given extraction with 95% ethanol, all of fertilizer and at Week 4 showed highest total phenolic contents espectcially BET2 was high amount of TPC (124.444±0.609 mgGE/gExt). The harvest time, all of groups at the Week 4 were significantly higher than all of groups at the Week 2. On the other hand, total flavonoid contents, the DET1 (Fertilizer formula 15-15-15, extraction with 95% ethanol at the Week 2; 110.913±3.208 mgQE/gExt) showed highest amount. The Antioxidant activities, DPPH free radical scavenging activity, The groups were given extraction with 95% ethanol, all of fertilizer at the Week 4 including CHT2 (IC 50 =0.00459±0.00001 mg/mL), BHT2 (IC 50 =0.00487 ±0.00005 mg/mL), AHT2 (IC 50 =0.00499±0.00007 mg/mL), DHT2 (IC 50 =0.00499±0.00005 mg/mL) and EHT2 (IC 50 =0.00667 ±0.00039 mg/mL) were more potent on free radical scavenging higher than all of groups. The ABTS + assay, at the Week 2 of all fertilizer groups were given with all solvent extraction including BHT1 (IC 50 =0.03191±0.00257 mg/mL), CHT1 (IC 50 =0.03247±0.00044 mg/mL), AHT1 (IC 50 =0.03320±0.00120 mg/mL), EHT1 (IC 50 =0.03342±0.00116 mg/mL) and AAT1 (IC 50 =0.03792±0.00076 mg/mL) showed free radical scavenging activity not different from standard substances, ascorbic acid (IC 50 =0.00699 ±0.00004 mg/mL) and Trolox  (IC 50 =0.01594±0.00116 mg/mL). Conclusion: The study was undertaken to investigate it's fertilizer use, harvest time and extraction method for biologically activities also chemical composition contents and their antioxidant potentials. Therefore, our data might be help to good cultivation and harvesting practice selection in order to produce better of mulberry leaf production.

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“…Excessive formation of free radicals accelerated the oxidation of lipids in foods and induced severe damage to adjacent biomolecules. [29,30] DPPH assay evaluated the radical scavenging ability of antioxidants. Under ethanol solution, antioxidants could interact with the DPPH radical and transfer an electron or hydrogen atom to the DPPH radical, thus neutralizing its free radical character.…”

Section: Antioxidant Activities Of Aadf Melanin and Aafb Melaninmentioning

confidence: 99%

Comparison of Physicochemical Properties and Antioxidant Activities of Melanins from Fruit-Bodies and Fermentation Broths of Auricularia auricula

Zou

Yang

Zeng

et al. 2013

International Journal of Food Properties

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Melanins in Auricularia auricula (A. auricula) dried fruit-bodies and A. auricula fermentation broths were isolated and purified. The physicochemical properties and antioxidant activities of these two melanins were investigated. The results indicated that A. auricula dried fruit melanin and A. auricula fermentation broth melanin possessed the same solubility, redox, and spectroscopic properties, which were very similar to those of the typical melanin. However, A. auricula fermentation broth melanin powder presented lower values (L * , a * , b * , C * , and h • ) than A. auricula dried fruit melanin powder in visual color, thus indicating that melanin purified from A. auricula fermentation broth is more darkly colored than those from A. auricula dried fruit. In addition, both melanins, particularly those obtained from A. auricula fermentation broth, exhibited a strong antioxidant activity by evaluating Fe 2+ -chelating ability, DPPH radical scavenging activity, and superoxide radical scavenging activity. Consequently, melanins could be potentially used as a healthful food colorant.

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Antioxidant Efficacy of Mulberry (Morus IndicaL.) Leaves Extract and Powder in Edible Oil

Cited by 33 publications

References 20 publications

Proximate Composition and Antioxidant Potential of Leaves from Three Varieties of Mulberry (Morus sp.): A Comparative Study

Proximate Composition and Antioxidant Potential of Leaves from Three Varieties of Mulberry (Morus sp.): A Comparative Study

Effect of Agricultural Model of using Fertilizer, Harvesting Time and Extraction Method on Phytochemical Contents and Antioxidant Activities from Mulberry Leaves Grown in Maha Sarakham Province, Thailand

Comparison of Physicochemical Properties and Antioxidant Activities of Melanins from Fruit-Bodies and Fermentation Broths of Auricularia auricula

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