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Turkish Journal of Biology

Abstract

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 ~280 and ~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 ~280 nm. Meanwhile the same relationship was observed between DPPH scavenging activity and absorbance values at ~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.

DOI

10.3906/biy-0904-22

Keywords

Antioxidant properties, black mulberry, phenolic, extract, metal chelating activity

First Page

103

Last Page

110

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