Antioxidant Activities of Extracts from Fermented Mulberry (Cudrania tricuspidata) Fruit. and Inhibitory Actions on Elastase and Tyrosinase

Kang, Dae-Hun; Kim, Jae-Won; Youn, Kwang-Sup

doi:10.11002/kjfp.2011.18.2.236

Cited by 23 publications

(8 citation statements)

References 20 publications

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“…The mandarin melon berry is a common medicinal ingredient in China and Korea due to its bioactive constituents, including polyphenolic compounds, organic acids, and other phytochemicals (Li et al, 2020). Studies have reported antioxidant, anti‐obesity, anti‐inflammatory, anti‐atherosclerotic, and anti‐diabetic properties related to mandarin melon berry (Jo et al., 2017; Kang, Kim, & Youn, 2011; Lin, Lee, Chang, & Yang, 1999; Park et al., 2006; Seo et al., 2000).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Lee¹,

Choi

2020

Food Science & Nutrition

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The objectives of the study were to evaluate the physicochemical characteristics of puddings fortified with 0.01% mandarin melon berry (Cudrania tricuspidata) and 0%–1.0% aronia (Aronia melanocarpa) extracts and to assess the effects of the fortification on consumer acceptance. The soluble solid content of pudding significantly increased as aronia concentration increased, whereas pH levels significantly decreased in a similar concentration‐dependent manner. The texture profiles of hardness, cohesiveness, and chewiness increased significantly in the pudding fortified with 0.01% mandarin melon berry extract compared to those of the control pudding, and these profiles decreased with increasing aronia concentration. One hundred consumers evaluated ten puddings, both with and without acid treatments, in two sessions. Overall acceptance, taste acceptance, and texture acceptance showed no significant differences until 0.1% aronia concentration was reached. However, these differences decreased significantly in the pudding fortified with 0.5% and 1.0% aronia extract. The results demonstrate that the potential application of mandarin melon berry and aronia extract fortification in pudding products should be limited to 0.01% mandarin melon berry and 0.1% aronia concentrations.

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Section: Introductionmentioning

confidence: 99%

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Lee¹,

Choi

2020

Food Science & Nutrition

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“…Polyphenol compounds are widely distributed in medicinal plants. Several physiological properties of these phytochemicals have been reported, including antioxidant and anticancer activities (Liu, 2004;Manach et al, 2005, Kang et al, 2011. Notably, at 72 h of fermentation, the total polyphenol content of FDE (640.03 µg/ml) was higher than that of NFDE (562.44 µg/ml) ( Table 1).…”

Section: Discussionmentioning

confidence: 95%

“…It was confirmed that the total polyphenol contents had expanded by about 1.14 times in the case of FDE compared to NFDE. Earlier, Kang et al (2011) reported that the phenol content is increased by fermentation at 8.13 and 9.53 mg/ml in extract of Maclura tricuspidata and the fermented extract of M.tricuspidata, respectively.…”

Section: Total Polyphenol Contentmentioning

confidence: 93%

Antioxidant, cytotoxic, and antidiabetic activities of Dendropanax morbifera extract for production of health-oriented food materials

Lee¹,

Kim²

2019

Afr. J. Biotechnol.

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Antioxidant, cytotoxic and anti-diabetic effects of fermented and non-fermented Dendropanax morbifera extracts were compared to assess the potential utility of this species in the development of healthoriented food. The non-fermented extract (NFDE) was obtained from leaves and branches of D. morbifera and the fermented extract (FDE) was prepared by inoculation with Lactobacillus plantarum and Lactobacillus brevis after extraction of D. morbifera with distilled water. Antioxidant activity before and after fermentation was assessed via the α, α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging assay, cytotoxicity analyzed with the MTT assay using 3T3-L1 cells and anti-diabetic activity measured based on inhibition of α-glucosidase activity. The D. morbifera extract exhibited substantial antioxidant activity. Moreover, FDE at 24 h exerted more significant antioxidant effects than NFDE (97.1 vs 89.8%) at a concentration of 5 mg/ml. Comparison of the effects of the non-fermented and fermented extracts on 3T3-L1 cell viability revealed slightly higher cytotoxicity of FDE than NFDE (85 vs 95% viability) at a concentration of 500 µg/ml. Both NFDE and FDE (100 µg/ml) exerted strong α-glucosidase inhibitory effects (98.9 and 97.6%, respectively). In view of the low cytotoxicity coupled with significant antioxidant and anti-diabetic effects, the D. morbifera extract presents a novel candidate for the production of functional anti-diabetic agents with minimal side-effects.

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“…The leaves, root, stem, and fruit of this plant have been used in traditional Korean herbal medicines to treat jaundice, hepatitis, neuritis, and inflammation [1]. Over the last two decades, several beneficial effects of M. tricuspidata extracts have been reported; they include anticancer [2,3], anti-inflammatory [4], antioxidant [5,6], oxidative stress-induced neurotoxicity [7], anti-obesity and anti-diabetes properties [8]. Moreover, a variety of bioactive compounds such as prenylated xanthones, phenolic acids, and flavonoids have already been identified from its leaves, root, stem, and fruit [9,10,11].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages

et al. 2019

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Maclura tricuspidata fruit contains various bioactive compounds and has traditionally been used in folk medicine and as valuable food material in Korea. The composition and contents of bioactive compounds in the fruit can be influenced by its maturity stages. In this study, total phenol, total flavonoid, individual polyphenolic compounds, total carotenoids and antioxidant activities at four maturity stages of the fruit were determined. Polyphenolic compounds were analyzed using high-pressure liquid chromatography-quadrupole time-of-flight mass spectrometry (HPLC-QTOF-MS) and HPLC. Among 18 polyphenolic compounds identified in this study, five parishin derivatives (gastrodin, parishin A, B, C, E) were positively identified for the first time in this plant. These compounds were also validated and quantified using authentic standards. Parishin A was the most abundant component, followed by chlorogenic acid, gastrodin, eriodictyol glucoside, parishin C, parishin E and parishin B. The contents of all the polyphenolic compounds were higher at the immature and premature stages than at fully mature and overmature stages, while total carotenoid was found to be higher in the mature and overmature stages. Overall antioxidant activities by three different assays (DPPH, ABTS, FRAP) decreased as maturation progressed. Antioxidant properties of the fruit extract are suggested to be attributed to the polyphenols.

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Antioxidant Activities of Extracts from Fermented Mulberry (Cudrania tricuspidata) Fruit. and Inhibitory Actions on Elastase and Tyrosinase

Cited by 23 publications

References 20 publications

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Physicochemical characteristics and consumer acceptance of puddings fortified with Cudrania tricuspidata and Aronia melanocarpa extracts

Antioxidant, cytotoxic, and antidiabetic activities of Dendropanax morbifera extract for production of health-oriented food materials

Comparison of Bioactive Compounds and Antioxidant Activities of Maclura tricuspidata Fruit Extracts at Different Maturity Stages

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