Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 8, Pages 1793-1801Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2011.03.007
Keywords
Morus nigra; Mulberries; Flavonols; Quercetin; Anthocyanins; Alcoholic fermentation; DPPH activity
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The aim of the present study was to evaluate the profile of the phenolic constituents of Morus nigra fruits and their antioxidant activity (DPPH) and to compare their contents before and after fermentation. Antioxidant phenolics of black mulberry (M. nigra L) samples grown in Galicia (NW Spain) were extracted with methanol/formic acid/water (MFW) and determined by high performance liquid chromatography (HPLC). Two major anthocyanins (cyanidin 3-glucoside and cyanidin 3-rutinoside) and two flavonols (quercetin 3-glucoside and rutin) were isolated, together with caffeic acid and other hydroxycinnamic and ellagic acid derivatives. Their chemical structures were identified by spectral analyses with diode array detection (DAD), but also with alkaline saponification and acid hydrolysis of the mulberry phenolics. Good correlations (r(2) = 0.6229) were observed among total flavonols contents and the IC50 radical scavenging capacities of mulberry fruits. Anthocyanins are the major flavonoids present in mulberry. It would be expected that anthocyanins contribute significantly to their antioxidant activity: nevertheless, alcohol generated during fermentation may also contribute to antioxidant activity. Our results provide useful antioxidant nutritional information of fresh and fermented mulberry fruits. (C) 2011 Elsevier Ltd. All rights reserved.
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