HPLC determination of phenolic compounds in different solvent extracts of mulberry leaves and antioxidant capacity of extracts
文献类型： 外文期刊
作者： Wang, Zhenjiang 1 ; Tang, Cuiming 1 ; Dai, Fanwei 1 ; Xiao, Gengsheng 1 ; Luo, Guoqing 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangzhou, Peoples R China
2.Minist Agr & Rural Affairs, Key Lab Urban Agr South China, Guangzhou, Peoples R China
关键词： Mulberry leaves; phenolic compounds; solvent extraction; antioxidant activity; HPLC
期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：1.808； 五年影响因子：1.774 ）
ISSN： 1094-2912
年卷期： 2021 年 24 卷 1 期
页码：
收录情况： SCI
摘要： The antioxidant activities and phenolic contents of mulberry leave extracts obtained by aqueous mixture of acetone, ethanol and methanol were determined. Both alkaline hydrolysis and acid hydrolysis were used to extract bound phenolics. HPLC was used to determine the profile of the extracted phenolics. Three experimental assays, namely, Fe3+ reducing antioxidant power (FRAP), ABTS- and DPPH-radical scavenging activity, were employed to characterize their antioxidant activity. This indicates that acetone was the most effective solvent for extracting free phenolics from mulberry leaves, and the acetone extract exhibited the highest antioxidant capacity. In addition, alkaline hydrolysis was found to be the most efficient method for extracting bound phenolics and produced an extract with better antioxidant properties compared to acid hydrolysis.
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