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Peroxyl radical scavenging capacity, polyphenolics, and lipophilic antioxidant profiles of mulberry fruits cultivated in southern China.
J Agric Food Chem. 2008 Oct 22; 56(20):9410-6.JA

Abstract

Twenty-seven cultivars of mulberry fruits (Morus atropurpurea Roxb) were analyzed for their total phenolic content, total anthocyanin content, and peroxyl radical scavenging capacities. The proanthocyanidin contents of the fruit were also quantified using 4-dimethylamino-cinnamaldehyde assay, and characterization was attempted using electrospray ionization mass spectra. The phenolic compounds of mulberry fruits were characterized using HPLC with ESI-MS and diode array detection. Results showed that the content of mulberry fruits varied with different cultivars with total phenolic content, total anthocyanin content, total proanthocyanidin content, and peroxyl radical scavenging capacities ranging from 0.060-0.244, 0.001-0.056, 0.001-0.015, and 0.301-1.728, respectively. Good correlations were observed among the phenolic, anthocyanin, and proanthocyanidin contents and the radical scavenging capacities of mulberry fruits. Mulberry fruits were found to contain low amount of proanthocyanidins. The high total phenolic content of mulberry fruits were mainly contributed by anthocyanins, rutin, and chlorogenic acids. The lipid soluble antioxidants are profiled by an HPLC method developed in-house, and the results of selected mulberry fruits revealed significant amounts of lutein and delta- and gamma-tocopherols but low alpha-tocopherol. Our results provide useful antioxidant nutritional information of a mulberry cultivar that has potential for large scale plantations.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Isabelle M
Department of Community, Occupational and Family Medicine, National University of Singapore, Block MD3, 16 Medical Drive, Singapore 117597, Singapore.
Lee BL
No affiliation info available
Ong CN
No affiliation info available
Liu X
No affiliation info available
Huang D
No affiliation info available

MeSH

AnthocyaninsAntioxidantsChinaFlavonoidsFree Radical ScavengersFruitMorusPhenolsPlant ExtractsPolyphenolsSpectrometry, Mass, Electrospray Ionization

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18817415

Citation

Isabelle, Mia, et al. "Peroxyl Radical Scavenging Capacity, Polyphenolics, and Lipophilic Antioxidant Profiles of Mulberry Fruits Cultivated in Southern China." Journal of Agricultural and Food Chemistry, vol. 56, no. 20, 2008, pp. 9410-6.
Isabelle M, Lee BL, Ong CN, et al. Peroxyl radical scavenging capacity, polyphenolics, and lipophilic antioxidant profiles of mulberry fruits cultivated in southern China. J Agric Food Chem. 2008;56(20):9410-6.
Isabelle, M., Lee, B. L., Ong, C. N., Liu, X., & Huang, D. (2008). Peroxyl radical scavenging capacity, polyphenolics, and lipophilic antioxidant profiles of mulberry fruits cultivated in southern China. Journal of Agricultural and Food Chemistry, 56(20), 9410-6. https://doi.org/10.1021/jf801527a
Isabelle M, et al. Peroxyl Radical Scavenging Capacity, Polyphenolics, and Lipophilic Antioxidant Profiles of Mulberry Fruits Cultivated in Southern China. J Agric Food Chem. 2008 Oct 22;56(20):9410-6. PubMed PMID: 18817415.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Peroxyl radical scavenging capacity, polyphenolics, and lipophilic antioxidant profiles of mulberry fruits cultivated in southern China. AU - Isabelle,Mia, AU - Lee,Bee Lan, AU - Ong,Choon Nam, AU - Liu,Xueming, AU - Huang,Dejian, Y1 - 2008/09/26/ PY - 2008/9/27/pubmed PY - 2008/12/25/medline PY - 2008/9/27/entrez SP - 9410 EP - 6 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 20 N2 - Twenty-seven cultivars of mulberry fruits (Morus atropurpurea Roxb) were analyzed for their total phenolic content, total anthocyanin content, and peroxyl radical scavenging capacities. The proanthocyanidin contents of the fruit were also quantified using 4-dimethylamino-cinnamaldehyde assay, and characterization was attempted using electrospray ionization mass spectra. The phenolic compounds of mulberry fruits were characterized using HPLC with ESI-MS and diode array detection. Results showed that the content of mulberry fruits varied with different cultivars with total phenolic content, total anthocyanin content, total proanthocyanidin content, and peroxyl radical scavenging capacities ranging from 0.060-0.244, 0.001-0.056, 0.001-0.015, and 0.301-1.728, respectively. Good correlations were observed among the phenolic, anthocyanin, and proanthocyanidin contents and the radical scavenging capacities of mulberry fruits. Mulberry fruits were found to contain low amount of proanthocyanidins. The high total phenolic content of mulberry fruits were mainly contributed by anthocyanins, rutin, and chlorogenic acids. The lipid soluble antioxidants are profiled by an HPLC method developed in-house, and the results of selected mulberry fruits revealed significant amounts of lutein and delta- and gamma-tocopherols but low alpha-tocopherol. Our results provide useful antioxidant nutritional information of a mulberry cultivar that has potential for large scale plantations. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18817415/Peroxyl_radical_scavenging_capacity_polyphenolics_and_lipophilic_antioxidant_profiles_of_mulberry_fruits_cultivated_in_southern_China_ L2 - https://doi.org/10.1021/jf801527a DB - PRIME DP - Unbound Medicine ER -