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Open AccessArticle

Antioxidant Activity of Mulberry Fruit Extracts

1
Department of Chemistry, Palosa Campus, Abdul Wali Khan University, 24420 Charsadda, KPK, Pakistan
2
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Street 10, 10-747 Olsztyn, Poland
*
Author to whom correspondence should be addressed.
Int. J. Mol. Sci. 2012, 13(2), 2472-2480; https://doi.org/10.3390/ijms13022472
Received: 13 December 2011 / Revised: 16 February 2012 / Accepted: 16 February 2012 / Published: 22 February 2012
(This article belongs to the Special Issue Antioxidants)
Phenolic compounds were extracted from the fruits of Morus nigra and Morus alba using methanol and acetone. The sugar-free extracts (SFEs) were prepared using Amberlite XAD-16 column chromatography. All of the SFEs exhibited antioxidant potential as determined by ABTS (0.75–1.25 mmol Trolox/g), DPPH (2,2-diphenyl-1-picrylhydrazyl) (EC50 from 48 μg/mL to 79 μg/mL), and reducing power assays. However, a stronger activity was noted for the SFEs obtained from Morus nigra fruits. These extracts also possessed the highest contents of total phenolics: 164 mg/g (methanolic SFE) and 173 mg/g (acetonic SFE). The presence of phenolic acids and flavonoids in the extracts was confirmed using HPLC method and chlorogenic acid and rutin were found as the dominant phenolic constituents in the SFEs. View Full-Text
Keywords: mulberry; Morus nigra; Morus alba; antioxidants; phenolic compounds mulberry; Morus nigra; Morus alba; antioxidants; phenolic compounds
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MDPI and ACS Style

Arfan, M.; Khan, R.; Rybarczyk, A.; Amarowicz, R. Antioxidant Activity of Mulberry Fruit Extracts. Int. J. Mol. Sci. 2012, 13, 2472-2480.

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