Antioxidant properties of different extracts of black mulberry (Morus nigra L.)
Küçük Resim Yok
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tubitak Scientific & Technological Research Council Turkey
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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 similar to 280 and similar to 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 similar to 280 nm. Meanwhile the same relationship was observed between DPPH scavenging activity and absorbance values at similar to 520 nm. Acidified extract of black mulberry was higher in beta-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.
Açıklama
Anahtar Kelimeler
Antioxidant properties, black mulberry, phenolic, extract, metal chelating activity
Kaynak
Turkish Journal of Biology
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
35
Sayı
1
