Analysis and characterisation of anthocyanins in mulberry fruit

Qin, Chliangliang; Li, Yang; Niu, Weining; Ding, Yan; Zhang, Ruijie; Shang, Xiao-Ya

doi:10.17221/228/2008-cjfs

Cited by 105 publications

(64 citation statements)

References 33 publications

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“…While the hydrophobic components consisting in the polyphenol fraction of wine were adsorbed in the C18 column, the polar components were washed with 10 mL of distilled water. To stabilize the adsorbed molecules, 2 mL of HCl 0.01 M was added to the cartridge (Qin et al, 2010). Finally the hydrophobic components of wine were eluted with 3 mL of methanol.…”

Section: Separative Techniquementioning

confidence: 99%

Multivariate Statistical Analysis of the UV-Vis Profiles of Wine Polyphenolic Extracts during Vinification

Sanna¹,

Piras²,

Marincola³

et al. 2014

JAS

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Multivariate Statistical data Analysis (MVA) was used to study the changes undergone by the UV-Vis spectral profiles of polyphenolic components during vinification. Two Sardinian wines, from the white cultivar "Vermentino" and from the red "Cannonau", were studied. The wine samples were collected at different times from the fermentation vessels and the UV-Vis spectra of their solid phase extracts (SPE) were submitted to PCA (Principal Component Analysis) and to Orthogonal Projections to Latent Structures (OPLS) regression analysis in order to look for the main source of variability present in the spectra in terms of grape typology and winemaking times. In Vermentino, during the first weeks of vinification the prevalent modifications regarded the increase of the bands at 280 and 350 nm, attributed to HBA, stilbenes flavan-3-ols and glycosylated flavonols, respectively; at approximately 60 days a bathocromic shift of the band at 350 nm towards 380 nm took place, suggesting hydrolysis of flavonols. In Cannonau, the band at 536 nm, attributed to anthocyanins, that showed a consistent increase in the first days of vinification, after 11 days dropped significantly, exhibiting also a bathochromic shift. The band at 380 nm was linearly positively correlated with time. Our results support the potential use of this approach for qualitatively monitoring the winemaking process.

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Section: Separative Techniquementioning

confidence: 99%

Multivariate Statistical Analysis of the UV-Vis Profiles of Wine Polyphenolic Extracts during Vinification

Sanna¹,

Piras²,

Marincola³

et al. 2014

JAS

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“…Morus nigra belongs to Genus Morus known rich in phenolic such as kuwanon E and kuwanon U, chalcone, morusin, moracin, anthocyanin, vanillic acid hexoside, 5-p-Ocoumaroylquinic acid, 4,5-di-O-caffeoylquinic acid, luteolin hexoside, luteolin rutinoside, and quercetin rhamnosyl dihexoside. 19,20,21 Among three extracts that were investigated for antibacterial activity, two extracts including stem bark and fruit ethanol extract had an inhibitory effect against S. epidermidis and P. acnes, but had moderate activity on leaves ethanol extract of black mulberry (Graphic 1). Diffusion method was chosen because this method was simple, rapid, reproducible, and inexpensive.…”

Section: Resultsmentioning

confidence: 99%

Phytochemical Screening, Antibacterial Activity, and Mode of Action on Morus nigra

Aulifa¹,

Fitriansyah²,

Ardiansyah³

et al. 2017

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Introduction:The Morus nigra (Moraceae) known as black mulberry is a well-grown plant in Lembang, Indonesia. Previous studies showed that black mulberry fruit has activity as antibacterial and antioxidant. The aims of this study were to evaluate the antibacterial effect of ethanol extract from stem bark, fruit, and leaves of Morus nigra, MIC and morphological changes of the most active extract against Staphylococcus epidermidis and Propionibacterium acnes. Methods: Agar diffusion and microdilution assays were used to evaluate the antibacterial effect of the extract by measuring the zone of inhibition and the minimum inhibitory concentration (MIC) of the extract against the test bacteria. Scanning electron microscopy (SEM) was performed to evaluate the morphological changes induced by the extract in cellular membrane of the bacteria. Protein and ion leakage from the bacterial cells induced by the extract were also evaluated. Results: The antibacterial activity showed the most active extract was an ethanol extract of the stem bark against S. epidermidis and P. acnes with MIC value 4 mg/ml and 2 mg/ml, respectively. The extract also induced protein and ion leakage in test bacterial cells. SEM findings revealed that the extract induced potential cellular membrane damage in 4xMIC. Conclusion: The antibacterial activity was related to the damaged of bacterial cell wall.

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“…Purplish black color from black mulberry fruit was due to anthocyanin compound; this compound is stable in an acidic environment (pH <5) and 50°C; therefore, the drying temperature was not over 50°C. [28] From the drying process, 846,86 g of black mulberries was obtained.…”

Section: Drying and Extractionmentioning

confidence: 99%

Peel-off gel formulation from black mulberries (Morus nigra) extract as anti-acne mask

Budiman¹,

Aulifa²,

Kusuma³

et al. 2017

Natl J Physiol Pharm Pharmacol

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Background: Acne is a skin disease characterized by chronic inflammation in the polisebasea that often occurs in adolescence. Utilization of the black mulberry fruit with a high phenolic is one alternative for the treatment of acne. Aims and Objectives: The aims of this research are to develop and test a peel-off mask gel prepared from black mulberries (Morus nigra) extracts, which has antibacterial activity against Staphylococcus epidermidis and Propionibacterium acnes. Materials and Methods: Black mulberry fruit was extracted with the maceration method by using ethanol (96%). Then, the antibacterial activity of the extract was determined by the disc-diffusion method, while the mean inhibitory concentration (MIC) and mean bactericidal concentration (MBC) were determined by the microdilution method. Then, the extract was formulated into the base of the peel-off mask gel containing variations in concentration of polyvinyl alcohol (7%, 9%, and 10%) and hydroxypropyl methylcellulose (2% and 2.5%). The formulations prepared were evaluated for their physical properties, including organoleptic behavior, homogeneity, pH, viscosity, spreadability, and drying time. Irritation tests were performed, and antibacterial activity of the formulation was also assessed. Results: The results showed that the black mulberry fruit extract has antibacterial activity with MIC value of 2.5% against S. epidermidis and P. acnes, while MBC values were 2.5% and 5%, respectively. Formulations with the best results of physical evaluation were obtained for the formula containing polyvinyl alcohol at 7% and hydroxypropyl methyl cellulose at 2.5%. The antibacterial activity of the peel-off mask gel formulation from black mulberries (M. nigra) extract occurs with 3 × MIC and produce inhibition zone 6.11 ± 3.2 mm against S. epidermidis and 5.43 ± 0.6 mm against P. acnes. Conclusion: It can be concluded that the peel-off mask gel prepared from black mulberry (M. nigra) fruit extract is effective as well as safe to be used as a topical preparation.

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Analysis and characterisation of anthocyanins in mulberry fruit

Cited by 105 publications

References 33 publications

Multivariate Statistical Analysis of the UV-Vis Profiles of Wine Polyphenolic Extracts during Vinification

Multivariate Statistical Analysis of the UV-Vis Profiles of Wine Polyphenolic Extracts during Vinification

Phytochemical Screening, Antibacterial Activity, and Mode of Action on Morus nigra

Peel-off gel formulation from black mulberries (Morus nigra) extract as anti-acne mask

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