Phenolic compounds participating in mulberry juice sediment formation during storage

Zou, Bo; Xu, Yujuan; Wu, Jijun; Yu, Yuan-Shan; Xiao, Gengsheng

doi:10.1631/jzus.b1600461

Cited by 19 publications

(16 citation statements)

References 41 publications

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“…The DPPH-scavenging capacity of the mulberry syrup decreased by 16.3% from day 15 (2.88 mg L-ascorbic acid equivalent [AAE] L -1 ) to day 90 (2.41 mg AAE L -1 ). This is consistent with previous reports that the antioxidant activity of mulberry is linearly proportional to its phenolic content [26,27,28]. Scatterplots showed high correlations (r 2 > 0.93) between the antioxidant activity of mulberry syrup and its TPC, TFC, and TAC values ( Table 2).…”

Section: Biological Activities Of Mulberry Syrupsupporting

confidence: 91%

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Chemical Composition and in Vitro Biological Activities of White Mulberry Syrup during Processing and Storage

Trung¹,

Luyen²,

Nam³

et al. 2018

JFNR

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Mulberry fruit contains health-promoting polyphenols and is consumed in processed products such as juices, syrups, liquors, molasses, and jams. In Vietnam, syrups prepared from mulberry fruits and sugar have long been used in food preparation. We investigated the changes in chemical composition and biological activities of mulberry syrup during its processing and storage. The toxic metals lead and cadmium were detected in mulberry syrup at levels below regulatory limits. Prolonged storage in glass containers, from which toxic metals could leach into the syrup, could be a risk to the health of consumers. The total phenolic (TPC), flavonoid (TFC), and anthocyanin (TAC) contents varied during processing and decreased significantly after day 45. The 1,1-diphenyl-2picryl-hydrazyl activity of the mulberry syrup was correlated with its TPC, TFC, and TAC values, and anthocyanins were responsible for the inhibition of nitric oxide production. The magnitude of inhibition of α-glucosidase and αamylase was linearly correlated with the TFC and TAC values of the mulberry syrup. The quality of the mulberry syrup was maintained during storage for 30 days but decreased thereafter.

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Section: Biological Activities Of Mulberry Syrupsupporting

confidence: 91%

“…The stability of anthocyanins is affected by their structure, as well as the pH, temperature, light and oxygen levels, and inter-and intra-molecular associations with other compounds [25]. The TAC of mulberry juice reportedly decreased by 99% after 8 weeks of storage at 30°C [26].…”

Section: Total Phenolic Flavonoid and Anthocyanin Contentsmentioning

confidence: 99%

Chemical Composition and in Vitro Biological Activities of White Mulberry Syrup during Processing and Storage

Trung¹,

Luyen²,

Nam³

et al. 2018

JFNR

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“…The base peak chromatogram profiles of the bonded products are shown in Figure 1 . On the basis of previous studies [ 15 , 16 ], the characteristic product ions of anthocyanin fragmentation in tandem mass spectrometry are shown in Figure 2 , and the MS/MS results of the bonded products M1, M2, and M3 are shown in Table 1 . M1 molecular ion m/z 439.10351[M+H] + and fragment ions m/z 331.12247 and 150.33725 were observed using secondary tandem mass spectrometry.…”

Section: Resultsmentioning

confidence: 98%

Identification of Stabilization of Malvid Anthocyanins and Antioxidant Stress Activation via the AMPK/SIRT1 Signaling Pathway

Zheng

Hai

Wang

et al. 2021

Evidence-Based Complementary and Alternative Medicine

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Vitis amurensis Rupr. “Beibinghong” is abundant in anthocyanins, including malvidin (Mv), malvidin-3-glucoside (Mv3G), and malvidin-3,5-diglucoside (Mv35 G). Anthocyanins offer nutritional and pharmacological effects, but their stability is poor. Interaction of malvid anthocyanins with caffeic acid through ultrahigh pressure technology produces stable anthocyanin derivatives. This study aims to identify the structure of stable mallow-like anthocyanins and to determine the effect of these stable anthocyanins on human umbilical vein endothelial cells (HUVECs) with H2O2-induced oxidative damage and the signaling pathway involved. The products of malvid anthocyanins and caffeic acid bonding were identified and analyzed using ultra-high performance liquid chromatography-quadrupole-Orbitrap mass spectrometry (UPLC-Q-Orbitrap MS/MS). The bonding products were malvidin-3-O-guaiacol (Mv3C), malvidin-3-O-(6″-O-caffeoyl)-glucoside (Mv3CG), and malvidin-3-O-(6″-O-caffeoyl)-5-diglucoside (Mv3C5G). An oxidative stress injury model in HUVECs was established using H2O2 and treated with Mv, Mv3G, Mv35 G, Mv3C, Mv3CG, and Mv3C5G at different concentrations (10, 50, and 100 μmol/L). Results showed that the above compound concentrations can significantly increase cell proliferation rate and reduce intracellular reactive oxygen species at 100 μmol/L. The effects of the most active products Mv and Mv3C on the AMP-activated protein (AMPK)/silencing information regulator-1 (SIRT1) pathway were analyzed. Results showed that Mv and Mv3C significantly increased SOD activity in the cells and significantly upregulated the expression of SIRT1 mRNA, SIRT1, and p-AMPK protein. However, they did not significantly change the expression of AMPK protein. After the silent intervention of siRNA in SIRT1 gene expression, the upregulation of SIRT1 and p-AMPK protein by Mv and Mv3C was significantly inhibited. These results indicate that stabilization malvid anthocyanins exerts an antioxidant activity via the AMPK/SIRT1 signaling pathway.

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“…Mulberry leaves are cultivated as feed for silkworms ( Bombyx mori ) and have traditionally been used in medicine (Huang et al., 2020). Recently, mulberry fruit (MF) has attracted increasing attention for its potential health benefits (Zou et al., 2017). MF is rich in phenolic phytochemicals, including anthocyanins such as cyanidin 3‐ O ‐glucoside (C3G), and various other bioactive compounds such as rutin and quercetin (Nguyen & Nguyen, 2018; Zou et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

Optimization of pectinase‐assisted extraction condition of mulberry (Morus alba L.) fruit using response surface methodology and its effect on anthocyanin synthesis pathway‐related metabolites

Kim

Nam

Choe

et al. 2021

Journal of Food Science

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Mulberry (Morus alba L.) fruit (MF) is a rich source of functional compounds, such as anthocyanin. However, during solvent extraction, these compounds are not fully dispersed into the substrate, leading to incomplete extraction. Moreover, raw MF rapidly ripens and deteriorates after harvesting; hence, innovative methods to process MF are needed. Here, a pectinase-assisted extraction method is developed to liberate polyphenols and anthocyanins from cell wall matrices in MF. We optimized the procedure to maximize water solubility index (WSI), total phenolic (TP) content, and total anthocyanin (TA) content using a central composite design to perform a response surface methodology (RSM) analysis. The optimal conditions predicted by the RSM were a 1:5 w/v material/water ratio with 3.5% pectinase (v/w) and 1.5% citric acid (w/w) for 113 min at 50 • C. Under these conditions, the WSI, TP, and TA were significantly higher compared with those in the untreated control. The results well matched (within 5% differences) with the predicted RSM values. Furthermore, metabolite analysis revealed that the levels of cyanidin-3-O-glucoside, delphinidin hexoside, and quercetin were higher in pectinase-assisted MF extraction compared with the untreated control. This work demonstrated that pectinase-assisted extraction using citric acid could be an efficient technique to enhance the value of MF and its potential applications in the food industry. Practical Application: A pectinase-assisted extraction method was optimized to enhance the WSI, TP, and TA yields from MF extracts. The optimal conditions were predicted to be 1:5 w/v material/water ratio, 3.5% pectinase (v/w), and 1.5% CA (w/w) with a 113 min reaction time at 50 • C. Under these conditions, WSI, TP, and TA were significantly increased compared with the untreated control. These results suggested the potential of mulberry plants for use in the food industry via the development of a simple, efficient process to extract functional compounds from MF.

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Phenolic compounds participating in mulberry juice sediment formation during storage

Cited by 19 publications

References 41 publications

Chemical Composition and in Vitro Biological Activities of White Mulberry Syrup during Processing and Storage

Chemical Composition and in Vitro Biological Activities of White Mulberry Syrup during Processing and Storage

Identification of Stabilization of Malvid Anthocyanins and Antioxidant Stress Activation via the AMPK/SIRT1 Signaling Pathway

Optimization of pectinase‐assisted extraction condition of mulberry (Morus alba L.) fruit using response surface methodology and its effect on anthocyanin synthesis pathway‐related metabolites

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