International Journal of Industrial Entomology and Biomaterials

Korean Society of Sericultural Science (한국잠사학회)
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Effect of extraction conditions on chemical composition and antioxidant properties of mulberry fruit

  • Lee, Sora (Department of Medical Device Evaluation, National Institute of Food and Drug Safety Evaluation) ;
  • Koo, Bonwoo (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Ju, Wan-Taek (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kim, Hyun-Bok (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kweon, HaeYong (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Lee, Ji Hae (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration)
  • Received : 2021.04.07
  • Accepted : 2021.05.18
  • Published : 2021.06.30
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Abstract

Mulberry fruit (Morus alba L.) contains phytochemicals, including 1-deoxynojirimycin, quercetin-glucoside, kaempferol-glucoside, and anthocyanins, which have antioxidant effects. In this study, mulberry fruit extract was prepared at various temperatures (25-100℃) and water/ethanol solvent concentrations (0%-100% ethanol). Fourier-transform infrared spectroscopy (FT-IR) and circular dichroism (CD) data indicated that the content of bioactive compounds such as polyphenols and flavonoids was lower in 100% ethanolic extracts than in 30%-50% ethanolic extracts. Radical scavenging activity determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-di-3-ethylbenzthiazoline sulfonic acid (ABTS) assays was highly correlated with polyphenol and flavonoid content. In conclusion, 30%-50% ethanolic extracts contained the highest contents of bioactive compounds and exhibited high levels of radical scavenging activity. These findings may inform the use of mulberry fruit extract as a functional food.

Keywords

Acknowledgement

This study was carried out with the support of the 'Research Program for Agricultural Science & Technology Development' (PJ01510701), National Institute of Agricultural Sciences, Rural Development Administration, Republic of Korea.

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