Chemometric evaluation of functional components and anti‐quorum sensing activity of mulberry leaves from Indian cultivars: a potential contribution to the food industry

Abstract

BACKGROUND: Potential use of many native, easily available vegetal materials for human consumption and value addition is not well recognized. Mulberry, being a traditional industrial crop rich in nutrients and nutraceuticals can be of great importance for the food industry. However, mulberry leaves are mainly being utilized in sericulture and are not exploited for their functional components. Thus, the selection of promising mulberry cultivars, rich in bioactive compounds, like resveratrol and 1-deoxynojirimycin, increase their potential use in functional foods. RESULTS: Chlorogenic acid, myricetin and kaempferol were the major polyphenols present in the nine selected cultivars, in the range 0.001-0.086, 0.003-0.079 and 0.003-0.163 g kg −1 fresh weight (FW), respectively. Protocatechuic acid, epicatechin and rutin were predominantly present in cultivars V-1, G-2 and ML (0.103, 0.080 and 0.121 g kg −1 FW, respectively). Similarly, resveratrol and 1-deoxynojirimycin were highest in cultivars ML and K-2 (0.078 and 0.079 g kg −1 FW, respectively). Leaf extracts of cultivars G-2 and ML were able to effectively inhibit the violacein production with 64.08% and 70.04%, respectively at the concentration of 6 mg mL −1 presumably due to a higher content of polyphenols. Chemometric evaluation of chromatographic data showed the intraspecific variability and secondary metabolite co-existence in different cultivars.CONCLUSIONS: Considering phytoconstituents, cultivars G-2, ML, K-2 and V-1 could contribute efficiently to the rational utilization of mulberry in agro-food industries. Furthermore, cultivars G-2 and ML leaves can be a new source of quorum sensing inhibitory agents.

Improvement of the Ultrasound-Assisted Extraction of Polyphenols from Welsh Onion (Allium fistulosum) Leaves Using Response Surface Methodology

“…Ultrasound-assisted extraction was carried out in a BRANSON CPX 1800 ultrasonic bath (Bransonic, Danbury, CT, USA). This consisted of a rectangular ultrasound chamber (length:10 cm, height:12 cm, depth: 12 cm) with industrial transducers of 40 kHz and a power of 70 W [ 32 ]. The ultrasound chamber was kept at a constant temperature by circulating water from a thermostatic bath (Memmert WNB14, Schwabach, Germany).…”