DOI QR코드

DOI QR Code

Composition of Resveratrol and Other Bioactive Compounds, and Antioxidant Activities in Different Mulberry Cultivars

품종을 달리한 오디 추출물의 Resveratrol 및 기능성 성분과 항산화 활성

  • Choi, Il-Sook (Department of Food and Nutrition, KyungHee University) ;
  • Moon, Yong-Sun (Department of Horticulture and Life Science, Yeungnam University) ;
  • Kwak, Eun-Jung (Department of Food Science and Technology, Yeungnam University)
  • 최일숙 (경희대학교 식품영양학과) ;
  • 문용선 (영남대학교 원예생명과학과) ;
  • 곽은정 (영남대학교 식품학부)
  • Received : 2012.02.17
  • Accepted : 2012.02.29
  • Published : 2012.06.30

Abstract

To develop high value added healthy functional resource from Korean mulberry, the bioactive compounds and antioxidant activities of three different mulberry cultivars were investigated and compared with blueberry and strawberry. Total phenolics, total flavonoids, and trans-resveratrol of 'Daesungppong' were the highest than the 'Suwonppong', whereas those of the strawberries were the lowest. In case of total anthocyanins, 'Daesungppong' was also the highest and followed by blueberry. The antioxidant activities of 'Daesungppong' using DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid), and FRAP (Ferric reducing antioxidant power) assays were the highest followed by 'Suwonppong'. Meanwhile, there were no significant differences in the antioxidant activities between 'Cheongilppong' and blueberry, and the activities of strawberry were the lowest. Furthermore, there was a strong correlation (r = 0.764-0.897) between DPPH, ABTS, and FRAP assays with the bioactive compounds such as total phenolics, total flavonoids, and total anthocyanins. Therefore, Korean mulberry, especially 'Daesungppong' demonstrated interesting biological properties that suggest its use as a potential source and high value added of natural antioxidant compounds and antioxidant activity.

Keywords

free radical scavenging activity;total anthocyanins;total flavonoids;total phenolics

Acknowledgement

Supported by : 영남대학교

References

  1. Arnous, A., D.P. Makris, and P. Kefalas. 2001. Effect of principal polyphenol components in relation to antioxidant characteristics of aged red wines. J. Agric. Food Chem. 49:5736-5742. https://doi.org/10.1021/jf010827s
  2. Bae, S.H. and H.J. Suh. 2007. Antioxidant activities of five different mulberry cultivars in Korea. LWT-Food Sci. Technol. 40:955-962. https://doi.org/10.1016/j.lwt.2006.06.007
  3. Baur, J.A., K.J. Pearson, and N.L. Price. 2006. Resveratrol improves health and survival of mice on a high-calorie diet. Nature 444:337-42. https://doi.org/10.1038/nature05354
  4. Benzie, I.F. and J.J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay. Anal. Biochem. 239:70-76. https://doi.org/10.1006/abio.1996.0292
  5. Brand-Williams, W., M.E. Cuvelier, and C. Berset. 1995. Use of a free-radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28:25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  6. Chang, S.W., H.J. Kim, J.H. Song, K.Y. Lee, I.H. Kim, and Y.T. Rho. 2011. Determination of several phenolic compounds in cultivars of grape in Korea. Korean J. Food Preserv. 18: 328-334. https://doi.org/10.11002/kjfp.2011.18.3.328
  7. Chen, Z., C. Zhu, and Z. Han. 2011. Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life mulberry fruit (Morus alba L.). J. Biosci. Bioeng. 111:675-681. https://doi.org/10.1016/j.jbiosc.2011.01.010
  8. Guo, C., J. Yang, J. Wei, Y. Li, J. Xu, and Y. Jiang. 2003. Antioxidant activities of peel, pulp, and seed fractions of common fruits as determined by FRAP assay. Nutr. Res. 23:1719-1726. https://doi.org/10.1016/j.nutres.2003.08.005
  9. Hogan, S., H. Chung, L. Zhang, J. Li, Y. Lee, Y. Dai, and K. Zhou. 2010. Antiproliferative and antioxidant properties of anthocyanin-rich extract from acai. Food Chem. 118:208-214. https://doi.org/10.1016/j.foodchem.2009.04.099
  10. Kim, A.J., M.W. Kim, N.Y. Woo, S.Y. Kim, H.B. Kim, Y.H. Kim, Y.H. Lim, and M.H. Kim. 2004. Study on the nutritional composition and antioxidative capacity of mulberry fruit (Ficus-4x). Korean J. Food Sci. Technol. 36:995-1000.
  11. Kim, E.O., Y.J. Lee, H.H. Leam, I.H. Seo, M.H. Yu, D.H. Kang, and S.W. Choi. 2010. Comparison of nutritional and functional constituents, and physicochemical characteristics of mulberrys from seven different Morus alba L. cultivars. J. Korean Soc. Food Sci. Nutr. 39:1467-1475. https://doi.org/10.3746/jkfn.2010.39.10.1467
  12. Kim, H.B., H.S. Bang, H.W. Lee, Y.S. Seuk, and G.B. Sung. 1999. Chemical characteristics of mulberry syncarp. Korean J. Seric. Sci. 41:123-128.
  13. Kim, H.R., Y.H. Kwon, H.B. Kim, and B.H. Ahn. 2006. Characteristics of mulberry fruit and wine with varieties. J. Korean Soc. Appl. Biol. Chem. 49:209-214.
  14. Kim, S.Y., K.J. Park, and W.C. Lee. 1998. Antiinflammatory and antioxidative effects of Morus spp. fruit extract. Korean J. Medicinal Crop Sci. 6:204-209.
  15. Kim, T.W., Y.B. Kwon, J.H. Lee, I.S. Yang, J.K. Youn, H.S. Lee, and J.Y. Moon. 1996. A study on the antidiabetic effect of mulberry fruits. Korean J. Seric. Sci. 38:100-107.
  16. Koca, I. and B. Karadeniz. 2009. Antioxidant properties of blackberry and blueberry fruits grown in the black sea region of Turkey. Sci. Hortic. 121:447-450. https://doi.org/10.1016/j.scienta.2009.03.015
  17. Konic-Ristic, A., K. Savikin, G. Zdunic, T. Jankovic, Z. Juranic, N. Menkovic, and I. Stankovic. 2011. Biological activity and chemical composition of different berry juices. Food Chem. 125:1412-1417. https://doi.org/10.1016/j.foodchem.2010.10.018
  18. Lou, H., Y. Hu, L. Zhang, P. Sung, and H. Lu. 2012. Nondestructive evaluation of the changes of total flavonoid, total phenols, ABTS, and DPPH radical scavenging activities, and sugars during mulberry (Morus alba L.) fruits development by chlorophyll fluorescence and RGB intensity values. LWT-Food Sci. Technol. 47:19-24. https://doi.org/10.1016/j.lwt.2012.01.008
  19. Moyer, R.A., K.E. Hummer, C.E. Finn, B. Frei, and R.E. Wrolstad. 2002. Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, Rubus, and Ribes. J. Agric. Food Chem. 50:519-525. https://doi.org/10.1021/jf011062r
  20. Nilsson, J., D. Pillai, G. Önning, C. Persson, Å. Nilsson, and B. Åkesson. 2005. Comparison of the 2,2'-azinobis-3-ethylbenzotiazoline- 6-sulfonic acid (ABTS) and ferric reducing antioxidant power (FRAP) methods to assess the total antioxidant capacity in extracts of fruit and vegetable. Mol. Nutr. Food Res. 49:239-246. https://doi.org/10.1002/mnfr.200400083
  21. Obon, J.M., M.C. Diaz-Garcia, and M.R. Castellar. 2011. Red fruit juice quality and authenticity control by HPLC. J. Food Compos. Anal. 24:760-771. https://doi.org/10.1016/j.jfca.2011.03.012
  22. Park, S.W., Y.S. Jung, and K.C. Ko. 1997. Quantitative analysis of anthocyanins among mulberry cultivars and their pharmacological screening. J. Kor. Soc. Hort. Sci. 38:722-724.
  23. Pincemail, J., C. Kevers, J. Tabart, J.O. Defraigne, and J. Dommes. 2012. Cultivars, culture conditions, and harvest time influence phenolic and ascorbic acid contents and antioxidant capacity of strawberry (Fragaria ${\times}$ ananassa). J. Food Sci. 77:C205-210. https://doi.org/10.1111/j.1750-3841.2011.02539.x
  24. Prior, R.L., X. Wu, and K. Schaich. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agric. Food Chem. 53:4290-4302. https://doi.org/10.1021/jf0502698
  25. Re, R., N. Pellegrini, A. Proteggente, A. Pannala, M. Yang, and C. Rice-Evans. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 26:1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
  26. Shen, Y., L. Jin, P. Xiao, Y. Lu, and J. Bao. 2009. Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size, and weight. J. Cereal Sci. 49:106-111. https://doi.org/10.1016/j.jcs.2008.07.010
  27. Song, W., H.J. Wang, P. Bucheli, P.F. Zhang, D.Z. Wei, and Y.H. Lu. 2009. Phytochemical profiles of different mulberry (Morus sp.) species from China. J. Agric. Food Chem. 57:9133-9140. https://doi.org/10.1021/jf9022228
  28. Sung, G.B., H.B. Kim, I.P. Hong, S.H. Nam, and I.M. Chung. 2007. Characteristics of newly bred mulberry cultivar Daesungppong (Morus Lhou (Ser.) Koidz.) for mulberry fruit production. Korean J. Seric. Sci. 49:56-59.
  29. Trela, B.C. and A.L. Waterhouse. 1996. Resveratrol: Isomeric molar absorptivities and stability. J. Agric. Food Chem. 44: 1253-1257. https://doi.org/10.1021/jf9504576
  30. Vinson, J.A., X. Su, L. Zubik, and P. Bose. 2001. Phenol antioxidant quantity and quality in Foods: Fruits. J. Agric. Food Chem. 49:5315-5321. https://doi.org/10.1021/jf0009293
  31. Wang, S.Y. and H. Jiao. 2000. Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen. J. Agric. Food Chem. 48:5677-5684. https://doi.org/10.1021/jf000766i
  32. Zheng, Y., C.Y. Wang, S.Y. Wang, and W. Zheng. 2003. Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity. J. Agric. Food Chem. 51:7162-7169. https://doi.org/10.1021/jf030440k

Cited by

  1. Antioxidant Activities and Changes in trans-Resveratrol and Indigestible Oligosaccharides according to Fermentation Periods in Cheonggukjang vol.43, pp.2, 2014, https://doi.org/10.3746/jkfn.2014.43.2.243
  2. Variation of Morphological Characteristics and Anthocyanin Contents from Fruit of Vaccinium oldhamii in Korea vol.104, pp.2, 2015, https://doi.org/10.14578/jkfs.2015.104.2.193
  3. Variation of Phenolics Contents and Antioxidant Activity of Vaccinium oldhamii Miq. vol.105, pp.2, 2016, https://doi.org/10.14578/jkfs.2016.105.2.208
  4. Quality Characteristics of Mulberry Cultivated under Greenhouse and Open Field Conditions vol.43, pp.12, 2014, https://doi.org/10.3746/jkfn.2014.43.12.1964