Isolation and Identification of Antioxidant Polyphenolic Compounds in Mulberry (Morus alba L.) Seeds

이유진,; 김은옥,; 최상원,

doi:10.3746/jkfn.2011.40.4.517

Cited by 18 publications

(7 citation statements)

References 15 publications

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“…Especially, Oh et al ( 4 ) and Chang et al ( 6 ) isolated and identified ORT and RT as major principles for antioxidant and anti- tyrosinase activities of mulberry twigs. Zhang et al ( 18 ) and Lee et al ( 19 ) also isolated and identified ORTG and MC derivatives from mulberry root bark and fruit. However, ORTG and MC were not yet found in mulberry twigs.…”

Section: Resultsmentioning

confidence: 99%

Analysis of Functional Constituents in Mulberry (Morus alba L.) Twigs by Different Cultivars, Producing Areas, and Heat Processings

Choi

Jang

Lee

et al. 2013

JFN

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Four functional constituents, oxyresveratrol 3′-O-β-D-glucoside (ORTG), oxyresveratrol (ORT), t-resveratrol (RT), and moracin (MC) were isolated from the ethanolic extract of mulberry (Morus alba L.) twigs by a series of isolation procedures, including solvent fractionation, and silica-gel, ODS-A, and Sephadex LH-20 column chromatographies. Their chemical structures were identified by NMR and FABMS spectral analysis. Quantitative changes of four phytochemicals in mulberry twigs were determined by HPLC according to cultivar, producing area, and heat processing. ORTG was a major abundant compound in the mulberry twigs, and its levels ranged from 23.7 to 105.5 mg% in six different mulberry cultivars. Three other compounds were present in trace amounts (<1 mg/100 g) or were not detected. Among mulberry cultivars examined, “Yongcheon” showed the highest level of ORTG, whereas “Somok” had the least ORTG content. Levels of four phytochemicals in the mulberry twigs harvested in early September were higher than those harvested in early July. Levels of ORTG and ORT in the “Cheongil” mulberry twigs produced in the Uljin area were higher than those produced in other areas. Generally, levels of ORTG and ORT in mulberry twigs decreased with heat processing, such as steaming, and microwaving except roasting, whereas those of RT and MC did not considerably vary according to heat processing. These results suggest that the roasted mulberry twigs may be useful as potential sources of functional ingredients and foods.

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Section: Resultsmentioning

confidence: 99%

Analysis of Functional Constituents in Mulberry (Morus alba L.) Twigs by Different Cultivars, Producing Areas, and Heat Processings

Choi

Jang

Lee

et al. 2013

JFN

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“…However, the content of polyphenol in the seeds alone is currently becoming an interest to be explored. Lee et al [ 48 ] have found and quantified 11 polyphenolic compounds in defatted M. alba seeds. These compounds are rutin (31.1–60.0 mg/100 g), 4-prenylmoracin (10.5–43.3 mg/100 g), quercitrin (7.2–34.2 mg/100 g), (+)-dihydroquercetin (13.2–33.1 mg/100 g), quercetin (15.8–19.5 mg/100 g), isoquercitrin (5.8–15.4 mg/100 g), chlorogenic acid (0.0–15.3 mg/100 g), moracin (4.7–7.2 mg/100 g), procatechuic acid (0.0–11.6 mg/100 g), and (+)-dihydrokaempferol and trans-resveratrol (<0.1 mg/100 g).…”

Section: Nutrients and Phytochemical Compositions Of Mormentioning

confidence: 99%

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

Chen

Razali

Saikim

et al. 2021

Foods

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Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M. alba has abundant phytochemicals, including phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, minerals, and volatile aromatic compounds, indicating its excellent pharmacological abilities. M. alba also contains high nutraceutical values for protein, carbohydrates, fiber, organic acids, vitamins, and minerals, as well as a low lipid value. However, despite its excellent biological properties and nutritional value, M. alba has not been fully considered as a potential functional food ingredient. Therefore, this review reports on the nutrients and bioactive compounds available in M. alba leaves, fruit, and seeds; its nutraceutical properties, functional properties as an ingredient in foodstuffs, and a microencapsulation technique to enhance polyphenol stability. Finally, as scaling up to a bigger production plant is needed to accommodate industrial demand, the study and limitation on an M. alba upscaling process is reviewed.

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“…폴리 페놀계 물질들은 식물체에 특수한 색깔을 부여 하고 산환환원 반응에서 기질로 작용하며, 한 분자 내에 2개 이상의 phenolic hydroxyl (OH)기를 가진 방향족 화합물을 가리키며 플라보노 이드와 탄닌이 주성분이다. 또한 폴리페놀 화합물의 강한 라 디칼 소거활성은 자유라디칼에 의해 초래되는 지방의 자동화 반응을 억제하는 천연항산화제로서 뿐만 아니라 [13], 고혈압 억제, 항에이즈, 항산화, 함암 등의 다양한 생리활성을 가진다 [2,24]. 폴리페놀계 화합물인 안토시안과 플라보노이드류 화합 물은 anthocyanins, chalcones, aurones, flavones, flavonols 및 이들의 유도체 등으로 나눌 수 있다 [7,9,22,24,27].…”

Section: 서 론unclassified

“…폴리페놀계 화합물인 안토시안과 플라보노이드류 화합 물은 anthocyanins, chalcones, aurones, flavones, flavonols 및 이들의 유도체 등으로 나눌 수 있다 [7,9,22,24,27]. 식물체 내의 항산화물 함량은 유전형과 환경요인에 의해 영향을 받는다고 알려져 있으며 [5], 플라보노이드와 탄닌은 고혈압 억제, 항에 이즈, 항산화, 항암 등의 다양한 생리활성을 가진다고 알려져 있다 [13,26]. 안토시아닌은 식물체에 널리 존재하는 수용성 색 소로 플라보노이드계 색소로서 청색, 자색, 적색 등의 여러 가지 색깔을 나타내며 식물에 분포하는 종류는 20여 종에 이 르는 것으로 알려져 있다 [6,19].…”

Section: 서 론unclassified

Antioxidant Activity and Grain Properties of Colored Rice Derived from Insertional Mutagenesis Progenies

Yi¹,

Lee²,

Sohn³

et al. 2012

Journal of Life Science

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This study examined the antioxidant activity of the dark purple rice seeds from the rice line, MGI079, derived from insertional mutagenesis. The contents of polyphenolic compounds were 1.3 and 1.9-fold higher in the MGI079-2-1 and MGI079-2-6 rice lines than in the donor cultivar MGI079. Flavonoid contents were 6.4-fold higher in the MGI079-2-1 line. The MGI079-2-1 line showed a 24.4-fold higher activity in DPPH free radical scavenging compared to the MGI079 line. The anthocyanin content of the MGI079-2-6 line was more than 106.4-fold higher than the MGI079 line and 1.4-fold higher than the Heugnam line. Anthocyanin content in colored rice grains was negatively correlated with Hunter's L, a, and b values, with the correlation coefficients of -5.64 ** , 5.21 ** and -1.15, respectively. The grain length/width of a mutant of MGI079 segregated to a medium and bold type compared to the medium type of MGI079. However, the 1,000 grain weight was decreased to 13.6~19.6 g compared to 19.8 g for MGI079. Amylose content of the endosperm was 5.6~23.8% higher than in the MGI079 line. The grain of mutants of MGI079 was distinguished by its starch characteristics. The higher antioxidant activity of the MGI079-2-1 and MGI079-2-6 lines indicated functional characteristics associated with high-value resources, so future breeding should focus on the development of pigments in colored rice in new varieties.

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Isolation and Identification of Antioxidant Polyphenolic Compounds in Mulberry (Morus alba L.) Seeds

Cited by 18 publications

References 15 publications

Analysis of Functional Constituents in Mulberry (Morus alba L.) Twigs by Different Cultivars, Producing Areas, and Heat Processings

Analysis of Functional Constituents in Mulberry (Morus alba L.) Twigs by Different Cultivars, Producing Areas, and Heat Processings

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

Antioxidant Activity and Grain Properties of Colored Rice Derived from Insertional Mutagenesis Progenies

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