Search

Six hydroxycinnamic acids were identified and determined quantitatively in methanol and acetone extracts from quince peel and pulp, namely 3-O-caffeoylquinic acid (3-CQA), 4-p-coumaroylquinic acid (HC1), 4-O-caffeoylquinic acid (4-CQA), 5-O-caffeoylquinic acid (5-CQA), derivative of p-coumaroylquinic acid (HC2) and 3,5-dicaffeoylquinic acid (3,5-diCQA). The most abundant hydroxycinnamic acid was 5-CQA (neochlorogenic acid) with 259.12-481.4mg/kgf.w. in peel and 97.33-217.36mg/kg in quince pulp. Six flavonols were determined in the extracts from quince, quercetin-3-galactoside (Q-Ga), quercetin-3-rutinoside (Q-Ru), quercetin-3-glucoside (Q-Glu), kaempferol-3-rutinoside (K-Ru), kaempferol-3-glucoside (K-Glu) and derivative of quercetin produced in the reaction between quercetin-glucoside and p-coumaric acid (Q-Glu-p-CouA). Elemental analysis of quince seeds has not been performed previously. Also, using principal component and cluster analyses, we determined a strong negative relationship between total phenols and flavonoids, and Ni and Pb, specifically higher concentrations of these compounds were associated with lower concentrations of these metals., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

All investigated extracts of red mulberry (Morus rubra L.) contain a high content of total phenols. The highest content of total phenols was shown by red mulberry in the ethanolic extract (50%). Certain extracts of the fruit of red mulberry (aqueous, ethanolic 50%, acetonic 50% and acetonic) contain very small quantities of anthocyanins. Four phenolic acids were identified in the extracts of red mulberry: chlorogenic, neochlorogenic, cryptochlorogenic acid and caffeic acid, and four flavonoids using HPLC analysis: quercetin-3-O-rutinoside, quercetin-3-O-glucoside, quercetin-3-Orhamnoside, and kaempferol-3-O-rutinoside. Cyanidin-3-O-glucoside was identified in the methanolic extract of red mulberry. The content of heavy metals (Fe, Cu, Mn, Cd, Ni, Zn and Pb) was determined using atomic absorption spectroscopy in fruits and the extracts of red mulberry. Mulberry fruit has been shown the highest content of Fe and low content of toxic metals. The content of metals is the highest in the majority of cases in the extracts of acetone and acetone 50%. The methanolic extract of red mulberry shows the antimicrobial properties against all investigated bacteria except Staphylococcus aureus. Obtained results show that fresh fruits of red mulberry and its extracts can be used in nutrition and the preparation of pharmaceutical formulations. [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate the content of phenolic compounds (phenols, flavonoids and anthocyanins) of Morus alba L. fruit (white mulberry), Morus rubra L. (red mulberry) and Morus nigra L. fruit (black mulberry) by the HPLC analysis. In the extracts of white, red and black mulberry identified the four phenolic acids by HPLC analysis: chlorogenic, 4-caffeoylquinic, 5-caffeoylquinic and caffeic acid. 5-caffeoylquinic acid was identified in all tested extracts of white, red and black mulberry. 4-caffeoylquinic acids contain all the extracts except methanol extract of red mulberry. Caffeic and chlorogenic acid containing methanol extracts of white and red mulberry. [ABSTRACT FROM AUTHOR]

The aim of this work was to evaluate the content of phenolic compounds (phenols, flavonoids and anthocyanins) of Morus alba L. fruit (white mulberry) as well as the antioxidant activities of its extract, heavy metals content and antimicrobial activity. The contents of phenols, flavonoids and antioxidant activity of extracts of white mulberry in the following solutes: water, ethanol, ethanol-water (1 : 1, v/v), methanol, methanol-water (1 : 1, v/v), acetone and acetone-water (1 : 1, v/v), were determined using spectrophotometric methods. Total phenol compounds in the extracts varied from 629.7 mg·kg-1 to 4 326.0 mg·kg-1 (expressed as gallic acid equivalents) of fresh mulberry fruit in acetone-water (1 : 1, v/v) and in ethanolic extract, respectively. The contents of flavonoids ranged from 290.0 mg·kg-1 to 1 378.6 mg·kg-1 of fresh fruit (expressed as catechin equivalent). The fruit extracts (1 ml) showed high antioxidant activity with 1,1-diphenyl-2-picrylhydrazyl radical transformation value of 87.2% in methanolic extract. Anthocyanins were not found. The fruit of white mulberry contained the highest amount of iron and the lowest amount of lead. Some of the tested extracts showed antimicrobial activity. [ABSTRACT FROM AUTHOR]

Purpose: To evaluate the content of phenolic compounds (flavonoids and anthocyanins) of Morus nigra L. fruit (black mulberry) as well as the antioxidant activities of its extracts. Methods: The contents of phenols, flavonoids and anthocyanins of the ethanol, ethanol-water (50/50, v/v) and water extracts of black mullbery were determined using spectrophotometric methods. Antioxidant assay was based on the measurement of 2,2-diphenyl-1-picrylhydrazyl (DPPH) absorbance at 517 nm caused by the reaction of DPPH with the test sample, and also on the measurement of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) absorbance at 734 nm caused by the reaction of ABTS with the test sample. Results: Spectrophotometric analysis indicates that the content of total phenol compounds in the extracts varied from 90.26 to 118.84 mg GAE/100 g of fresh mulberry fruit. The content of anthocyanins ranged from 114.83 to 128.68 mg of cyanidin-3-O-glucoside/100 g of fresh fruit (ff). The fruit extract (0.1 ml) showed high antioxidant activity with DPPH radical transformation value of 71.41 % in ethanol-water (50/50, v/v)) extract and good antioxidant activity (relative to trolox equivalent as standard) with ABTS of 55.43 % in the water extract. Conclusion: The high phenolic content and high antioxidant activity of black mulberry from Southeast Serbia underline the nutritive and phytomedicinal potentials of the fruit. Further studies are, however, required before the fruit extract can be exploited in the production of health foods and as an antioxidant carrier in the food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the content of phenolics: the total phenols (TP), flavonoids (TF), anthocyanins (TA), as well as the total antioxidant capacity (TAC) in three sour cherry cultivars (Prunus cerasus L.) introduced to the southeast Serbia climate conditions. Among the investigated sour cherries, „Oblačinska" cultivar contained the highest amounts of all groups of phenolics, followed by „Cigančica" > „Marela". A significant difference were observed in the phenolic content among different cultivars and growing seasons (p < 0.05), and the phenolic compounds were significantly higher in the growing season 2009. The examined cultivars possess a high antioxidant capacity, and all phenolics of highy correlation with TAC. The following compounds were identified and quantified using HPLC-DAD: 4 anthocyanins, the most abundant of which was cyanidin-3-glucoside in "Marela" and "Oblačinska", and cyanidin-3-glucosylrutinoside in „Cigančica", and 4 hydroxycinnamic acids, the most abundant of which was neochlorogenic acid in all sour cherry cultivars. The growing and ripening process on the tree of sour cherry cv. „Oblačinska" was evaluated also. The results showed significant increases in total phenols during the ripening, the total anthocyanins and total antioxidant capacity and 4 quantified anthocyanins, however the neochlorogenic acid decreased during the ripening. The study indicated that the growing and climate conditions in southeast Serbia are convenient for introducing sour cherry cultivars. [ABSTRACT FROM AUTHOR]