Türkan KUTLU, Gökhan DURMAZ, Burhan ATEŞ, İsmet YILMAZ, M. Şevket ÇETİN

Antioxidant properties of different extracts of black mulberry (Morus nigra L.)

In vitro antioxidant properties of 3 different extracts of black mulberry (Morus nigra L.) were investigated. Acidified methanol, acidified water, and non-acidified methanol/water solutions were used to prepare extracts. Different solvents caused different protonation on black mulberry anthocyanin structures, which were predicted according to their UV-VIS spectrum. Extracts indicated 2 main peaks at about ~280 and ~520 nm with different peak areas in their UV-VIS spectrum. The rank of extracts' total phenolic content and reducing power values were both found to be in correlation with their absorbance at ~280 nm. Meanwhile the same relationship was observed between DPPH scavenging activity and absorbance values at ~520 nm. Acidified extract of black mulberry was higher in b-carotene prevention and DPPH radical scavenging activity than non-acidified extract. However, non-acidified extract represented a higher reducing power and metal chelating activity, and a higher content of total phenolics.

Anahtar Kelimeler:

Key words: Antioxidant properties, black mulberry, phenolic, extract, metal chelating activity

Antioxidant properties of different extracts of black mulberry (Morus nigra L.)

Keywords:

Key words: Antioxidant properties, black mulberry, phenolic, extract, metal chelating activity,

PDF

___

1. Elmacı Y, Altuğ T. Flavour evaluation of three black mulberry (Morus nigra) cultivars using GC/MS, chemical and sensory data. J Sci Food and Agric 8: 632-635, 2002.
2. Koyuncu F, Morphological and agronomical characterization of native black mulberry (Morus nigra L.) in Sütçüler, Turkey. Plant Genet Res Newslett 138: 32-35, 2004.
3. Gerasopoulos D, Stavroulakis G. Quality Characteristics of Four Mulberry (Morus sp) Cultivars in the Area of Chania, Greece. J Sci Food Agric 73: 261-264, 1999.
4. Koyuncu F, Koyuncu MA, Yıldırım F et al. Evaluation of black mulberry (Morus nigra L.) genotypes from Lakes Region, Turkey. Eur J Hort Sci 69: 125-131, 2004.
5. Dairas-Martin J, Lobo-Rodrigo G, Hernandez-Corderol J. Alcoholic beverages obtained from black mulberry. Food Technol Biotech 41: 173-176, 2003.
6. Baytop T. Therapy with Medicinal Plants in Turkey (Past and Present). No 40. Publication of İstanbul University, İstanbul. 1991.
7. Zhumatov UZ. Elementary compositions of the fruits of Morus nigra and Zizyphus jujuba and their biological activities. Chem Nal Compd 32: 116-117, 1996.
8. Cao G, Booth SL, Sadowski JA et al. Increases in human plasma antioxidant capacity after consumption of controlled diets high in fruit and vegetables. Am J Clin Nutr 68: 1081-1087, 1998.
9. Naderi GA, Asgary S, Sarraf-Zadegan N et al. Antioxidant activity of three extracts of Morus nigra. Phytother Res 18: 365- 369, 2004.
10. Tsai PJ, Delva L, Yu TY et al. Effect of sucrose on the anthocyanin and antioxidant capacity of mulberry extract during high temperature heating. Food Res Int 38: 1059-1065, 2005.
11. Liu X, Xiao G, Chen W et al. Quantification and purification of mulberry anthocyanins with macroporous resins. J Biomed Biotech 5: 326-331, 2004.
12. Suh HJ, Noh DO, Kang CS et al. Thermal kinetics of color degradation of mulberry fruit extract. Nahrung/food 47: 132- 135, 2003.
13. Chen P, Chu S, Chiou H et al. Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line. Cancer Lett 235: 248-259, 2005.
14. Dugo P, Mondello L, Errante G et al. Identification of anthocyanins in berries by narrow-bore high-performance liquid chromatography with electrospray ionization detection. J Agric Food Chem 49: 3987-3992, 2001.
15. Heredia FJ, Francia-Aricha EM, Rivaz-Gonzalo JC et al. Chromatic characterization of anthocyanins from red grapes-I. pH effect. Food Chem 63: 491-498, 1998.
16. Dangles O, Fargeix G, Dufoir C. Antioxidant properties of anthocyanins and tannins: a mechanistic investigation with catechin and the 3’,4’,7-trihydroxyflavylium ion. J Chem SocPerkin T II 2: 1653-1663, 2000.
17. Lapidot T, Harel S, Akiri B et al. pH-dependent forms of red wine anthocyanins as antioxidant. J Agric Food Chem 47: 67- 70, 1999.
18. Ercişli S, Orhan E. Some physicochemical characteristics of black mulberry (Morus nigra L.) genotypes from Northeast Anatolia region of Turkey. Sci Hort 116: 41-46, 2008.
19. Özgen M, Serçe S, Kaya C. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Sci Hort 119: 27-279, 2009.
20. Miller HE. A simplified method for the evaluation of antioxidants. J Am Oil Chemists’ Soc 48: 91, 1971.
21. Brand-Williams W, Cuvellier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensm-Wiss Technol 28: 25-30, 1995.
22. Oyaizu M. Studies on products of browning reaction prepared from glucosamine. Jpn J Nutr 44: 307-314, 1986.
23. Yıldırım A., Mavi A., Kara AA. Determination of Antioxidant and Antimicrobial Activities of Rumex crispus L. Extracts. J Agric Food Chem 49: 4083-4089, 2001.
24. Dinis TCP, Madeira VMC, Almeida LM. Action of phenolic derivates (acetoaminophen, salicylate and 5-aminosalycilate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers. Arch Biochem Biophys 315: 161-169, 1994.
25. Gordon MH. The Mechanism of Antioxidant Action in vitro. In Hudson BJF. Ed. Food Antioxidants. Elsevier Applied Science; 1990: 1-19 pp.
26. Lemanska K, Szymusiak H, Tyrakowska B et al. The influence of pH on antioxidant properties and the mechanism of antioxidant action of hydroxy-flavones, Free Radical Bio Med 31: 869-881, 2001.
27. Harborne JB. Phytochemical methods. Third Edition. Chapman & Hall. London; 1998: 69 pp.
28. Stintzing FC, Carle R. Functional properties of anthocyanins and betalains in plants, food, and in human nutrition. Trends Food Sci Tech 15: 19-38, 2004.
29. Kähkönen MP, Heinonen M. Antioxidant activity of anthocyanins and their aglycons. J Agric Food Chem 51: 628- 633, 2003.
30. Carolina VG, Chang Y, Paulo FMJ et al. Manipulation of the reactivity of a synthetic anthocyanin analogue in aqueous micellar media. Langmuir 18: 10109-10115, 2002.
31. Somaatmadja D., Powers JJ, Hamdy MK. Anthocyanins. VI. Chelation studies on anthocyanins and other related compounds. J Food Sci 29: 655-660, 1964.