Antioxidant and anti-fatigue effects of anthocyanins of mulberry juice purification (MJP) and mulberry marc purification (MMP) from different varieties mulberry fruit in China

文献类型: 外文期刊

第一作者: Jiang, Dong-Qing

作者: Jiang, Dong-Qing;Xu, Dian-Hong;Huang, Ya-Si;Yuan, Ke;Guo, Ying;Lv, Zhi-Qiang

作者机构:

关键词: Mulberry;Anthocyanins;Antioxidant activity;Anti-fatigue activity

期刊名称:FOOD AND CHEMICAL TOXICOLOGY ( 影响因子:6.023; 五年影响因子:5.844 )

ISSN: 0278-6915

年卷期: 2013 年 59 卷

页码:

收录情况: SCI

摘要: Anthocyanins, copiously distributed in a variety of colored fruits and vegetables, are probably the most important group of visible plant pigments besides chlorophyll. And the mulberry fruit is one of the anthocyanins-rich fruits. Total flavonols, total phenolic acids and anthocyanins contents of ten varieties mulberry juice purification (MJP) and mulberry marc purification (MMP) were determined. The highest content was 965.63 +/- 4.90 mg RE/g, 690.83 +/- 7.38 mg GAE/g and 272.00 +/- 1.20 mg cyanidin-3-glucoside/g FW, respectively. Moreover, MJP and MMP exhibited high antioxidant activity, including total force reduction (TRP), Fe3+ reducing power (FRAP) and DPPH center dot radical scavenging capacity. In addition, the anti-fatigue activity of MJP and MMP was determined through mice-burden swimming experiments. Interestingly, the antioxidant and anti-fatigue capacities of MMP were much higher than those of MJP. The experimental results suggested that the generally discarded mulberry marc had greater value of development and utilization as food processing waste. (c) 2013 Elsevier Ltd. All rights reserved.

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