A Comparative Study on the Activity of Mulberry: a Novel Antioxidant | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Hiba Naveed: Department of Food Science and Technology, UCP, Lahore, Pakistan

2. Sanabil Yaqoob: Department of Food Science and Technology, UCP, Lahore, Pakistan

3. Kanza A. Awan: Department of Food Science and Technology, UCP, Lahore, Pakistan

4. W. Sultan: Department of Food Science and Technology, UCP, Lahore, Pakistan

5. A. Shaukat: Department of Food Science and Technology, UCP, Lahore, Pakistan

6. A. Faraz: Department of Food Science and Technology, UCP, Lahore, Pakistan

Abstract:

Mulberry belongs to the genus Morus in the Moraceae family and is globally distribute dundervaried climatic conditions ranging from tropical totemperate. This plant contains 24 species and one subspecies and Morus alba L. is a dominant species among them. Mulberry (Morus alba L) is cultivated in Korea China and Japan and their leaves have long been used to feed silkworms (Bombyx mori L.) Mulberry was cultivated especially for sericulture at first but then became afruit species with ever-increasing popularity along with the increased use of it also in humannutrition food and pharmaceutical industries. Phenolic compounds were extracted from the fruits of Morus nigra and Morus alba using methanol and acetone. The sugar-free extracts (SFEs) were prepared using Amberlite XAD-16 column chromate graphy. All of the SFEs exhibited antioxidant potential as determined by ABTS (0.75-1.25mmolTrolox/g) DPPH (2 2-diphenyl-1-picrylhydrazyl) (EC50 from 48 µg/mL to 79 µg/mL) and reducing power assays. However astronger activity was noted for the SFEs obtained from Morus nigra fruits. These extracts alsopossessed the highest contents of total phenolics: 164 mg/g (methanolic SFE) and 173 mg/g (acetonicSFE). The presence of phenolic acids and flavonoids in thee xtracts was confirmed using HPLC method and chlorogenic acid and rutin were found as the dominant phenolic constituents in the SFEs.

Page(s): 366-366

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

antioxidants , phenolic compound , Mulberry , Morusnigra , Morusalba

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