Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves

Arabshahi-Delouee, Saeedeh and Asna Urooj (2007) Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chemistry, 102 (4). 1233 - 1240. ISSN 0308-8146

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Official URL: https://doi.org/10.1016/j.foodchem.2006.07.013

Abstract

The antioxidant properties and total phenolic contents of methanol, acetone and water extracts of mulberry (Morus indica L.) leaves were examined. Various experimental models including iron (III) reducing capacity, total antioxidant capacity, DPPH radical scavenging activity and in vitro inhibition of ferrous sulphate-induced oxidation of lipid system were used for characterization of antioxidant activity of extracts. The three extracts showed varying degrees of efficacy in each assay in a dose-dependent manner. Methanolic extract with the highest amount of total phenolics, was the most potent antioxidant in all the assays used. In addition, the effect of temperature (50°C and 100°C), pH (3, 5, 7, 9 and 11) and storage (5°C) on the antioxidant activity of methanolic extract was investigated. The antioxidant activity of the extract remained unchanged at 50°C and was maximum at neutral pH. The extract stored at 5°C in the dark was stable for 30 days after which the antioxidant activity decreased (p⩽0.05) gradually. On the basis of the results obtained, mulberry leaves were found to serve as a potential source of natural antioxidants due to their marked antioxidant activity.

Item Type: Article
Uncontrolled Keywords: leaves, Reducing power, DPPH scavenging activity, Antioxidant activity, Lipid peroxidation, Stability
Subjects: B Life Science > Food Science and Nutrition
Divisions: Department of > Food Science and Nutrition
Depositing User: C Swapna Library Assistant
Date Deposited: 23 Sep 2019 06:28
Last Modified: 23 Sep 2019 06:28
URI: http://eprints.uni-mysore.ac.in/id/eprint/8359

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