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


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.


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


Supported by : 영남대학교


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