HPLC determination of phenolic compounds in different solvent extracts of mulberry leaves and antioxidant capacity of extracts

Autor:	Zhenjiang Wang, Cuiming Tang, Fanwei Dai, Gengsheng Xiao, Guoqing Luo
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	mulberry leaves phenolic compounds solvent extraction antioxidant activity hplc Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	International Journal of Food Properties, Vol 24, Iss 1, Pp 544-552 (2021)
Druh dokumentu:	article
ISSN:	1094-2912 1532-2386 10942912
DOI:	10.1080/10942912.2021.1904980
Popis:	The antioxidant activities and phenolic contents of mulberry leave extracts obtained by aqueous mixture of acetone, ethanol and methanol were determined. Both alkaline hydrolysis and acid hydrolysis were used to extract bound phenolics. HPLC was used to determine the profile of the extracted phenolics. Three experimental assays, namely, Fe3+ reducing antioxidant power (FRAP), ABTS- and DPPH-radical scavenging activity, were employed to characterize their antioxidant activity. This indicates that acetone was the most effective solvent for extracting free phenolics from mulberry leaves, and the acetone extract exhibited the highest antioxidant capacity. In addition, alkaline hydrolysis was found to be the most efficient method for extracting bound phenolics and produced an extract with better antioxidant properties compared to acid hydrolysis.
Databáze:	Directory of Open Access Journals
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