Flavonol Content in the Water Extract of the Mulberry (Morus alba L.) Leaf and Their Antioxidant Capacities

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Kim, Gyo Nam ^a   Jang, Hae Dong ^a  

^a Hannam University   (South Korea)

Author keywords

Cellular antioxidant capacity; Flavonol; Mulberry leaf; Oxygen radical absorbance capacity (ORAC)

Indexed keywords

ACETIC ACID DERIVATIVE; ANTIOXIDANT; CHELATING AGENT; COPPER; DRUG DERIVATIVE; FLAVONOL DERIVATIVE; GLYCOSIDE; PLANT EXTRACT; QUERCETIN; REDUCING AGENT; RUTOSIDE; SCAVENGER; WATER;

ARTICLE; CELL STRAIN HEPG2; CHEMISTRY; DRUG EFFECT; ELEMENTAL DIET; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; ISOLATION AND PURIFICATION; LIVER CELL; MORUS; OXIDATIVE STRESS; PLANT LEAF;

ACETATES; ANTIOXIDANTS; CHELATING AGENTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COPPER; FLAVONOLS; FOOD, FORMULATED; FREE RADICAL SCAVENGERS; GLYCOSIDES; HEP G2 CELLS; HEPATOCYTES; HUMANS; MORUS; OXIDATIVE STRESS; PLANT EXTRACTS; PLANT LEAVES; QUERCETIN; REDUCING AGENTS; RUTIN; WATER;

MORUS (ANGIOSPERM); MORUS ALBA;

EID: 79961119820     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02262.x     Document Type: Article

References (26)

1. Argirova MD, Ortwerth BJ. 2003. Activation of protein-bound copper ions during early glycation: study on two proteins. Arch Biochem Biophys 420(1):176-84.
2. Ames BN, Gold LS. 1991. Endogenous mutagens and the causes of aging and cancer. Mutation Res 250(1-2):3-16.
3. Arabshahi-Delouee S, Urooj A. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus IndiaL.) leaves. Food Chem 102:1233-40.
4. Aruoma OI, Murcia A, Butler J, Halliwell B. 1993. Evaluation of the antioxidant and prooxidant action of gallic acid and its derivatives. J Agric Food Chem 41(11):1880-5.
5. Cao G, Alessio HM, Cutler R. 1993. Oxygen-radical absorbance capacity assay for antioxidants. Free Radic Biol Med 14(3):303-11.
6. Cao G, Booth SL, Sadowski JA, Prior RL. 1998. Increases in human plasma antioxidant capacity following consumption of controlled diets high in fruits and vegetables. Am Clin Nutr 68(5):1081-7.
7. Cao G, Sofic E, Prior RL. 1996. Antioxidant capacity of tea and common vegetables. J Agric Food Chem 44(11):3426-31.
8. Cao G, Sofic E, Prior RL. 1997. Antioxidant and prooxidant behavior of flavonoids: structure-activity relationships. Free Radic Biol Med 22(5):749-60.
9. Chae JY, Lee JY, Hoang IS, Whangbo D, Choi PW, Lee WC, Kim JW, Kim SY, Choi SW, Rhee SJ. 2003. Analysis of functional components of leaves of different mulberry cultivars. J Kor Soc Food Sci Nutr 32(1):15-21.
10. Enkhmaa B, Shiwaku K, Katsube T, Kitajima K, Anuurad E, Yamasaki M, Yamane Y. 2005. Mulberry (Morus albaL.) leaves and their major favanol quercetin 3-(6-malonylglucoside) attenuate atherosclerotic lesion development in LDL receptors-deficient mice. J Nutr 135(4):729-34.
11. Ercisil S, Orhan E. 2007. Chemical composition of white (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chem 103:1380-84.
12. Halliwell B, Aeschbach R, Löliger J, Aruoma OI. 1995. The characterization of antioxidants. Food Chem Toxicol 33(7):601-17.
13. Huang D, Ou B, Prior RL. 2005. The chemistry behind antioxidant capacity assays. J Agric Food Chem 53(6):1841-56.
14. Kurihara H, Fukami H, Asami S, Totoda Y, Nakai M, Shibata H, Yao XS. 2004. Effects of oolong tea on plasma antioxidative capacity in mice loaded with restraint stress assessed using the oxygen radical absorbance capacity (ORAC) assay. Biol Pharm Bull 27(7):1093-8.
15. Kim GN, Jung HM, Jang HD. 2008. Structure-activity relationship of citrus hydroxyflavanone glycosides and their aglycones against oxidative damage in HepG2 cells. J Clin Biochem Nutr 43(Suppl.1):508-11.
16. Kim SY, Gao JJ, Lee WC, Ryu KS, Lee KR, Kim YC. 1999. Antioxidative flavonoids from the leaves ofMorus alba. Arch Pharm Res 22(1):81-5.
17. Kim SY, Lee WC, Kim HB, Kim AJ, Kim SK. 1998. Antihyperlipidemic effects of methanol extracts from mulberry leaves in cholesterol-induced hyperlipidemia rats. J Kor Soc Food Sci Nutr 27(6):1217-22.
18. Lautraite S, Bigot-Lasserr, D, Bars R, Carmichael N. 2003. Optimization of cell-based assays for medium through screening of oxidative stress. Toxicol in Vitro 17(2):207-20.
19. Lee WC, Kim AJ, Kim SY. 2003. The study on the functional materials and effects of mulberry leaf. Food Sci Industry 36(3):2-14.
20. Liu RH, Finley J. 2005. Potential cell culture models for antioxidant research. J Agric Food Chem 53(10):4311-4.
21. Prior RL, Wu X, Schaich K. 2005. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem 53(10):4290-302.
22. Sohn JH, Han KL, Lee SH, Hwang JK. 2005. Protective effect of panduratin A against oxidative damage oftert-butylhydroperoxide in human HepG2 cells. Biol Pharm Bull 28(12):1083-6.
23. Wang H, Cao G, Prior RL. 1996. Total antioxidant capacity of fruits. J Agric Food Chem 44(3):701-5.
24. Wolfe KL, Kang X, He X, Dong M, Zhang Q, Liu RH. 2008. Cellular antioxidant activity of common fruits. J Agric Food Chem 56(18):8418-26.
25. Yen GC, Wu SC, Duh PD. 1996. Extraction and identification of antioxidant components from the leaves of mulberry (Morus albaL.). J Agric Food Chem 44(7):1687-90.
26. Zhishen J, Mengcheng T, Jianming W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555-9.