Journal
FOOD CHEMISTRY
Volume 128, Issue 2, Pages 415-419Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.03.045
Keywords
Melatonin; Mulberry leaves; Cultivars; Leaf ages; Tea processing
Funding
- Kasetsart University Research and Development Institute (KURDI), Kasetsart University, Bangkok, Thailand
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The effects of sample preparation, cultivar, leaf age and tea processing on melatonin content of mulberry (Morus spp.) leaves were investigated. Sample preparation using ultrasonic technique in combination with solid phase extraction resulted in high recovery rate (76%), when compared to homogenisation in combination with liquid-liquid extraction procedure (12% recovery rate). The melatonin contents in mulberry leaves harvested from three major cultivars (Buriram 60, Sakonnakhon and Khunphai) grown in Thailand were identified and quantified using high-performance liquid chromatography combined with fluorescence detector. The average melatonin content of the mulberry leaves cv. Buriram 60 (279.6 ng/g dry weight (DW)) was higher than those of cv. Sakonnakhon (100.5 ng/g DW) and cv. Khunphai (40.7 ng/g DW). The melatonin contents of all cultivars tested were highest in the tip of the leaves, followed by that in the young leaves, whereas the lowest was found in the old leaves. The melatonin contents of the two types of tea produced from mulberry leaves cv. Buriram 60 were also determined. Heat treatment during tea processing decreased the melatonin content in mulberry leaves cv. Buriram 60 by approximately 87%, when compared to that of the fresh leaves. However, there were no significant differences between the melatonin contents of the mulberry leaf tea produced with blanching (mulberry green tea) and those produced without blanching (mulberry black tea). (C) 2011 Elsevier Ltd. All rights reserved.
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