Phenolic composition and antioxidant properties of black mulberry (Morus nigra l.) fruits and leaves
DOI:
https://doi.org/10.5281/zenodo.11078022Keywords:
Morus, mulberry, phenolic substance, flavonoidAbstract
Mulberry (Morus spp.) fruit is a very common species in the world and is used as a functional food. In this study, the phenolic composition and antioxidant properties of Morus nigra were examined. pH, Brix, acidity, and ascorbic acid values of ethanolic (60%) fruit and leaf extracts were measured. The total phenolic substance amount (TP) and total flavonoid substance amount (TF) of ethanolic extracts were to determine the phenolic substances measured. Ferric reducing antioxidant power (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH)radical scavenging activity tests were used as antioxidant capacity tests. Phenolic compositions were analyzed by HPLC-PDA and validated against twenty-five phenolic standards. The average pH, acidity and ascorbic acid values in the fruit part were 3.49, 24.68, and 2737mg/100 g, respectively. The average pH and ascorbic acid values in the leaves were 4.04 and 156 mg/100g, respectively. The average amount of TP in the fruits and leaves was measured as 925.33 and 3.07 mg GAE/g, respectively. It was determined that the fruit part had a much higher antioxidant value than the leaves. It was determined that the fruit and leaves were rich in chlorogenic acid and protocatechuic acid. Additionally, it was determined that the leaves were rich in rutin and the fruits were rich in quercetin.
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