Influence of Harvest Time on Biologically Active Compounds and the Antioxidant Activity in Leaves of Mulberry Grown in Lithuania

Levickienė, Dovilė; Jarienė, Elvyra; Gajewski, M.; Danilčenko, Honorata; Vaitkevičienė, Nijolė; Przybył, Jarosław L.; Sitarek, M.

doi:10.15835/nbha45210779

Cited by 7 publications

(4 citation statements)

References 28 publications

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“…Based on the reports of Levickien ė and Yang et al on plants with the potential to be developed for food or feeding, it can be concluded that the total phenolic and total flavonoid contents of M. speciosa leafy branches were in the suitable range of contents (total phenols, 5.32-9.15%; total flavonoids in Lithuanian mulberry leaves, 9.22-15.12%). Meanwhile, the total flavonoid content was lower than that of another medicinal and food plant, Zingiber striolatum (>15%) [56][57][58].…”

Section: Discussionmentioning

confidence: 99%

Nutritional Value, Volatile Components, Functional Metabolites, and Antibacterial and Cytotoxic Activities of Different Parts of Millettia speciosa Champ., a Medicinal and Edible Plant with Potential for Development

Wang,

Yan,

et al. 2023

Plants

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Highly nutritious traditional plants which are rich in bioactive substances are attracting increasing attention. In this study, the nutritional value, chemical composition, biological activities, and feed indices of different parts of Millettia speciosa were comprehensively evaluated. In terms of its nutritional value, this study demonstrated that the leaves, flowers and seeds of M. speciosa were rich in elements and amino acids; the biological values (BVs) of these ingredients ranged from 85% to 100%, showing the extremely high nutritional value of this plant. GC-MS analysis suggested that the main chemical components of the flower volatile oil were n-hexadecanoic acid (21.73%), tetracosane (19.96%), and pentacosane (5.86%). The antibacterial activities of the flower and seed extracts were significantly stronger than those of the leaves and branches. The leaf extract displayed the strongest antifungal activities (EC50 values: 18.28 ± 0.54 μg/mL for Pseudocryphonectria elaeocarpicola and 568.21 ± 33.60 μg/mL for Colletotrichum gloeosporioides) and were the least toxic to mouse fibroblasts (L929) (IC50 value: 0.71 ± 0.04 mg/mL), while flowers were the most toxic (IC50 value: 0.27 ± 0.03 mg/mL). In addition, the abundance of fiber, protein, mineral elements, and functional metabolite contents indicated the potential applicability of M. speciosa as an animal feed. In conclusion, as a traditional herbal plant used for medicinal and food purposes, M. speciosa shows potential for safe and multifunctional development.

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Section: Discussionmentioning

confidence: 99%

Nutritional Value, Volatile Components, Functional Metabolites, and Antibacterial and Cytotoxic Activities of Different Parts of Millettia speciosa Champ., a Medicinal and Edible Plant with Potential for Development

Wang,

Yan,

et al. 2023

Plants

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“…Mulberry leaves contain a wide range of bioactive compounds, such as flavonoid and phenolic compound contents of white mulberry leaves depended on the harvest time which are responsible for beneficial effects on human health. 13 The mulberry leaves have been extensively investigated for their various health benefits, including antioxidative, hypolipidemic, antihyperglycemic and antiatherogenic effects. This studies have indicated that mulberry leaves exhibited significant scavenging effects on free radicals both DPPH and ABTS + which protected low-density lipoprotein against oxidative damage.…”

Section: Discussionmentioning

confidence: 99%

Effect of Agricultural Model of using Fertilizer, Harvesting Time and Extraction Method on Phytochemical Contents and Antioxidant Activities from Mulberry Leaves Grown in Maha Sarakham Province, Thailand

Chanhan¹,

Konsue²,

Nammatra³

2019

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Aims: Phytochemical contents and free radical scavenging of Mulberry leaf extracts by using different fertilizer, time of harvesting and solvent extraction were evaluated. Materials and Methods: Dried Mulberry leaves were extracted by using different solvent including aqueous, 50% ethanol and 95% ethanol. The phytochemical screening were determined by Total Phenolic Compounds (TPC) and Total Flavonoid Contents (TFC). The anti-oxidation were tested by using 2,2-diphenyl-1-picrylhydrazy (DPPH) radical scavenging and 2,2-azinobis-(3ethylbenzothiazoline-6-sulphonate) (ABTS +) assay. Results: This experimental study found that the mulberry leaf extract were given extraction with 95% ethanol, all of fertilizer and at Week 4 showed highest total phenolic contents espectcially BET2 was high amount of TPC (124.444±0.609 mgGE/gExt). The harvest time, all of groups at the Week 4 were significantly higher than all of groups at the Week 2. On the other hand, total flavonoid contents, the DET1 (Fertilizer formula 15-15-15, extraction with 95% ethanol at the Week 2; 110.913±3.208 mgQE/gExt) showed highest amount. The Antioxidant activities, DPPH free radical scavenging activity, The groups were given extraction with 95% ethanol, all of fertilizer at the Week 4 including CHT2 (IC 50 =0.00459±0.00001 mg/mL), BHT2 (IC 50 =0.00487 ±0.00005 mg/mL), AHT2 (IC 50 =0.00499±0.00007 mg/mL), DHT2 (IC 50 =0.00499±0.00005 mg/mL) and EHT2 (IC 50 =0.00667 ±0.00039 mg/mL) were more potent on free radical scavenging higher than all of groups. The ABTS + assay, at the Week 2 of all fertilizer groups were given with all solvent extraction including BHT1 (IC 50 =0.03191±0.00257 mg/mL), CHT1 (IC 50 =0.03247±0.00044 mg/mL), AHT1 (IC 50 =0.03320±0.00120 mg/mL), EHT1 (IC 50 =0.03342±0.00116 mg/mL) and AAT1 (IC 50 =0.03792±0.00076 mg/mL) showed free radical scavenging activity not different from standard substances, ascorbic acid (IC 50 =0.00699 ±0.00004 mg/mL) and Trolox  (IC 50 =0.01594±0.00116 mg/mL). Conclusion: The study was undertaken to investigate it's fertilizer use, harvest time and extraction method for biologically activities also chemical composition contents and their antioxidant potentials. Therefore, our data might be help to good cultivation and harvesting practice selection in order to produce better of mulberry leaf production.

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“…Studies [ 15 , 16 , 17 ] have reported that mulberry leaves are rich in carbohydrates, proteins, fats, and vitamins. Mulberry has been found to possess a high concentration of phenolic compounds such as rutin, astragalin, and chlorogenic acid [ 18 , 19 ], which are proven to have biological functions such as anticancer, anti-aging, anti-obesity, and anti-diabetes effects [ 20 , 21 , 22 , 23 ]. In addition, white mulberry leaves contain a wide range of micro and macro elements [ 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies

Levickienė,

Kulaitienė,

Vaitkevičienė

et al. 2024

Foods

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People of all age groups consume cookies every day. Consumers’ preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive on the proximate and mineral compositions, total phenolic and total chlorophyll content, antioxidant activity, and the hardness and color properties of butter cookies. Wheat and rice flour butter cookies were prepared by replacing the flour with mulberry leaf powder at 0, 4, 8, and 12% (w/w). The results revealed that the investigated chemical and physical characteristics of butter cookies depend on the flour used (rice or wheat) and the addition of mulberry leaf powder. Wheat and rice flour cookies with 12% mulberry leaf powder had the significantly highest contents of fiber (20.34 and 20.23%, respectively), ash (1.73 and 1.75%, respectively), K (170.22 and 160.22 mg 100 g−1, respectively), and Ca (170.45 and 160.68 mg 100 g−1, respectively). The rice flour cookies enriched with 12% leaf powder had the greatest amounts of total phenolics (1.48 mg 100 g−1), Zn (12.25 mg kg−1), Mn (6.28 mg kg−1), Cu (1.95 mg kg−1), and antioxidant activity (67.98%). However, the wheat cookies without mulberry leaf powder contained the most B (9.12 mg kg−1), while the no-added rice cookies contained the most Fe (14.30 mg kg−1). Replacing flour with leaf powder increased the cookies’ hardness and decreased their lightness. In conclusion, enriching butter cookies with freeze-dried mulberry leaves can improve their nutritional value and antioxidant activity.

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Influence of Harvest Time on Biologically Active Compounds and the Antioxidant Activity in Leaves of Mulberry Grown in Lithuania

Cited by 7 publications

References 28 publications

Nutritional Value, Volatile Components, Functional Metabolites, and Antibacterial and Cytotoxic Activities of Different Parts of Millettia speciosa Champ., a Medicinal and Edible Plant with Potential for Development

Nutritional Value, Volatile Components, Functional Metabolites, and Antibacterial and Cytotoxic Activities of Different Parts of Millettia speciosa Champ., a Medicinal and Edible Plant with Potential for Development

Effect of Agricultural Model of using Fertilizer, Harvesting Time and Extraction Method on Phytochemical Contents and Antioxidant Activities from Mulberry Leaves Grown in Maha Sarakham Province, Thailand

Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies

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