Phenolic Analysis for Classification of Mulberry (Morus spp.) Leaves according to Cultivar and Leaf Age

Abstract

Phenolic compounds in mulberry leaves harvested from three cultivars (Buriram 60, BR 60; Sakonnakhon, SK; and Khunphai, KH) at different leaf ages (tips, young, and old leaves) were identified and quantified using HPLC-DAD and HPLC-ESI/MS. A total of 13 phenolic compounds, which were mainly as caffeoylquinic acids and flavonol glycosides, were detectable. Predominant phenolic compounds were 5-O-caffeoylquinic acid (3.5–13.1 mg/g dry weight), 4-O-caffeoylquinic acid (1.3–2.4 mg/g dry weight), and quercetin-3-O-rutinoside (1.0–4.4 mg/g dry weight). Qualitative and quantitative differences in phenolic compounds in mulberry leaves were investigated among cultivars and leaf ages. Principal component analysis and hierarchical cluster analysis were used for classification of the mulberry leaves. Based on the similarity of phenolic compounds, mulberry leaves were clustered into three groups: (1) tips of leaves from all cultivars; (2) young and old leaves of mulberry cv. BR 60; (3) young and old leaves of mulberry cv. SK and KH. Therefore, according to phenolic compounds in mulberry leaves, tips of leaves from all cultivars should be intended for production of functional healthy foods.

Impact of Tea Processing on Tryptophan, Melatonin, Phenolic and Flavonoid Contents in Mulberry (Morus alba L.) Leaves: Quantitative Analysis by LC-MS/MS

“…Unfortunately, myricetin was not detected in all extracts. Nevertheless, other flavonoids such as quercetin, isoquercetin, astragalin and kaempferol that have been discovered in mulberry leaves should be further investigated [ 33 , 34 ].…”

Antifeeding and Insecticidal Activity of Ailanthus altissima and Morus alba Extracts Against Gipsy Moth (Lymantria dispar (L.), Lepidoptera, Lymantridae) Larvae Under Laboratory Conditions

“…The content of phenolic compounds in M. alba leaf extracts is greatly influenced by a growing region (Radojković, Zeković, Vidović, Kočar & Mašković, 2012;Kim et al, 2014;Polumackanycz, Sledzinski, Goyke, Wesolowski & Viapiana, 2019), cultivar (Lee & Choi, 2012;Sánchez-Salcedo, Mena, García-Viguera, Hernández & Martínez, 2015;Pothinuch & Tongchitpakdee, 2019), harvest period (Lee & Choi, 2012;Pothinuch & Tongchitpakdee, 2019), heat processing (Lee & Choi, 2012), extraction solvent (Polumackanycz et al, 2019), and processing conditions (Przeor et al, 2020). Values with the same lowercase letters are at the same level of significance in columns-between concentrations and plant species (α=0.05); ns -non significant differences (p>0.05), * -significant differences (p<0.05); ** -highly significant differences (p<0.01)…”

Production of Defense Phenolics in Tomato Leaves of Different Age

“…However, the content of phenolics in plants is dynamic and changes according to environmental and developmental conditions [6,9]. In crop plants, phenolics content in leaves somewhat decreases with age, likely because of the decrease in photosynthate supply during leaf maturation [10][11][12][13]. This trend was generally confirmed in tomato, but different phenolic compounds followed different patterns during leaf development and aging [9].…”