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Phenolic composition and antioxidant activity of white mulberry ( M orus alba L .) fruits

2012; Wiley; Volume: 48; Issue: 5 Linguagem: Inglês

10.1111/ijfs.12044

1365-2621

Luchai Butkhup, Wannee Samappito, Supachai Samappito,

Natural product bioactivities and synthesis

Summary Eight major mulberry cultivars [Nakhonratchasima 60 ( NS 60), Buriram 60 ( BR 60), Chumphon ( CP ), Wavee ( WV ), Chaingmai ( CM ), Pikultong ( PT ), Kamphaengsaen ( KS ) and Kamnanchul ( KJ )] cultivated in T hailand were assessed for their flavonoid and phenolic acid composition using HPLC and tested for antioxidant potential using 2,2‐diphenyl‐1‐picrylhydrazyl hydrate ( DPPH ) assay. The total phenolic content ( TPC ) ranged from 104.78 to 213.53 mg GAE /100 g DW , and total flavonoid content ( TFC ) ranged from 69.58 to 211.01 mg CE/100 g DW . The major flavonoid compounds in mulberry fruit cultivars were (+)‐catechin (309.26–750.01 mg/100 g DW ), procyanidin B1 (62.59–224.41 mg/100 g DW ), quercetin (5.36–58.42 mg/100 g DW ), rutin (18.73–26.90 mg/100 g DW ) and (−)‐epicatechin (8.47–29.21 mg/100 g DW ). Gallic acid, cinnamic acid and p ‐hydroxybenzoic acid were found to be the major phenolic acids in mulberry fruit cultivars. The gallic acid and cinnamic acid contents ranged from 7.33 to 23.90 mg/100 g DW and from 11.64 to 15.05 mg/100 g DW , respectively. p ‐Hydroxybenzoic acid content ranged from 1.77 mg/100 g DW ( PT ) to 7.13 mg/100 g DW ( KJ ). DPPH ‐scavenging ability was excellent for ethanolic extract of NS 60, and EC 50 value of NS 60 (241.83 μg mL −1 ) was significantly lower than those of the others ( P < 0.05). TPC and TFC of the mulberry fruit were positively correlated with the DPPH ‐scavenging ability.