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Journal of food science and nutrition v.10 no.2, 2005년, pp.111 - 117   피인용횟수: 11

Comparison of Radical Scavenging Activity of Extracts of Mulberry Juice and Cake Prepared from Mulberry (Morus spp.) Fruit

Kwon, Yun-Ju    (Department of Food Science and Nutrition, Catholic University of Daegu   ); Rhee, Soon-Jae    (Department of Food Science and Nutrition, Catholic University of Daegu   ); Chu, Jae-Won    (Sericulture & Entomology Experimental Station, Gyeongbuk Agricultural Technology Administration   ); Choi, Sang-Won    (Department of Food Science and Nutrition, Catholic University of Daegu  );
  • 초록

    Radical scavenging activity of water and methanol extracts of mulberry juice and cake prepared from mulberry fruit (Morus spp.) was evaluated using three in vitro assay systems. Mulberry fruits were homogenized with $0.5\%$ trifluoroacetic acid (TFA) in distilled water, filtered with cheeze-cloth and centrifuged to yield mulberry juice and cake. Mulberry juice was evaporated and solubilized in $0.5\%$ TFA in distilled water or $0.5\%$ TFA in $80\%$ aqueous methanol, followed by filtration and evaporation to obtain water (WMJ) and methanol (MMJ) extracts of mulberry juice. Mulberrry cake also was extracted with the above same solvents, and thereby finally obtaining water (WMC) and methanol (MMC) extracts of mulberry cake. Among four extracts, the MMC showed the most potent radical scavenging activity against DPPH radical $(IC_{50}=167.45\;{\mu}g/mL)$ , and superoxide $(IC_{50}=36.18\;{\mu}g/mL)$ and hydroxyl radicals $(IC_{50}=467.08\;{\mu}g/mL)$ . The WMC also exhibited stronger radical scavenging activity than those of two other mulberry juice extract, WMJ and MMJ. Meanwhile, the MMJ exerted stronger three radical scavenging activity than the WMJ. Total phenolic content of the water and MeOH extracts from mulberry cake was higher than that of the water and MeOH extracts from mulberry juice. Thus, these results suggest that the extracts of mulberry cake with high dietary phenolics may be useful potential source of natural antioxidant as radical scavenger.


  • 주제어

    mulberry (Marus sp.   ) fruit .   mulberry juice .   mulberry cake .   radical scavenging activity.  

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  • 이 논문을 인용한 문헌 (11)

    1. 2005. "" Journal of food science and nutrition, 10(4): 326~332     
    2. Kwon, Eun-Hye ; Jang, Hyun-Seo ; Kim, Sang-Woon ; Choi, Sang-Won ; Rhee, Soon-Jae ; Cho, Sung-Hee 2007. "Effects of Mulberry Juice and Cake Powders on Blood Glucose and Lipid Lowering and Erythrocytic Antioxidative Enzyme Activities in Streptozotocin-Induced Diabetic Rats" 韓國營養學會誌 = The Korean journal of nutrition., 40(3): 199~210     
    3. 2007. "" Food science and biotechnology, 16(1): 71~77     
    4. 2007. "" Food science and biotechnology, 16(1): 90~98     
    5. Kim, Eun-Ok ; Oh, Ji-Hae ; Lee, Kee-Taek ; Im, Jung-Gyo ; Kim, Sung-Soo ; Suh, Hak-Soo ; Choi, Sang-Won 2008. "Chemical Compositions and Antioxidant Activity of the Colored Rice Cultivars" 한국식품저장유통학회지 = Korean journal of food preservation, 15(1): 118~124     
    6. Kim, Hyung-Jin ; Choi, Sang-Won ; Cho, Sung-Hee 2010. "Effects of Various Mulberry Products on the Blood Glucose and Lipid Status of Streptozotocin-induced Diabetic Rats" 韓國營養學會誌 = The Korean journal of nutrition., 43(6): 551~560     
    7. Lee, Yu-Jin ; Kim, Eun-Ok ; Choi, Sang-Won 2011. "Isolation and Identification of Antioxidant Polyphenolic Compounds in Mulberry (Morus alba L.) Seeds" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(4): 517~524     
    8. Hwang, Mee-Hyun ; Jeon, Hye-Lyun ; Kim, Hyung-Don ; Lee, Sang-Won ; Kim, Mee-Ree 2012. "Quality Characteristics and Antioxidant Activities of Chocolate Added with Mulberry Pomace" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 28(4): 479~487     
    9. Jeon, Hye Lyun ; Hong, Yoon Pyo ; Lee, Ji Hyun ; Kim, Hyung Don ; Kim, Mee Ree 2012. "Antioxidant Activities and Quality Characteristics of Mulberry Concentrate, Freeze-dried Mulberry, and Pomace" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(10): 1402~1408     
    10. Kim, Hyun Jeong ; Shin, Suk Kyung ; Kim, Mee Ree 2013. "Antioxidant Activities and Quality Characteristics of Bread Added with Dried Mulberry Pomace" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 29(6): 769~776     
    11. Jeon, Hye-Lyun ; Oh, Hye-Lim ; Kim, Cho-Rong ; Hwang, Mi-Hyun ; Kim, Hyung-Don ; Lee, Sang Won ; Kim, Mee Ree 2013. "Antioxidant Activities and Quality Characteristics of Cookies Supplemented with Mulberry Pomace" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 42(2): 234~243     

 저자의 다른 논문

  • Kwon, Yun-Ju (4)

    1. 2004 "Changes in Functional Constituents of Grape (Vilis vinifera) Seed by Different Heat Pretreatments" Journal of food science and nutrition 9 (2): 144~149    
    2. 2004 "Effect of Heat Pretreatment on the Functional Constituents of Rice Germ" Journal of food science and nutrition 9 (4): 330~335    
    3. 2005 "Radical Scavenging Activities of Phenolic Compounds Isolated from Mulberry (Morus spp.) Cake" Journal of food science and nutrition 10 (4): 326~332    

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