Analysis of Functional Constituents in Mulberry (Morus alba L.) Twigs by Different Cultivars, Producing Areas, and Heat Processings

Sang Won Choi; Yeon Jeong Jang; Yu Jin Lee; Hyun Hee Leem; Eun Ok Kim

주제분류

...

저널정보

한국식품영양과학회
Preventive Nutrition and Food Science 학술저널
Preventive Nutrition and Food Science Vol.18 No.4
2013.12 256 - 262 (7page)

저자정보

Sang Won Choi (Catholic University of Daegu)
Yeon Jeong Jang (Catholic University of Daegu)
Yu Jin Lee (Catholic University of Daegu)
Hyun Hee Leem (Catholic University of Daegu)
Eun Ok Kim (Korea Institute of Science and Technology (KIST) Gangneung Institute)

이용수
내서재: 0

내서재에 추가
되었습니다. 내서재에서
삭제되었습니다.

초록·키워드

오류제보하기

Four functional constituents, oxyresveratrol 3"-O-β-D-glucoside (ORTG), oxyresveratrol (ORT), t-resveratrol (RT), and moracin (MC) were isolated from the ethanolic extract of mulberry (Morus alba L.) twigs by a series of isolation procedures, including solvent fractionation, and silica-gel, ODS-A, and Sephadex LH-20 column chromatographies. Their chemical structures were identified by NMR and FABMS spectral analysis. Quantitative changes of four phytochemicals in mulberry twigs were determined by HPLC according to cultivar, producing area, and heat processing. ORTG was a major abundant compound in the mulberry twigs, and its levels ranged from 23.7 to 105.5 mg% in six different mulberry cultivars. Three other compounds were present in trace amounts (<1 mg/100 g) or were not detected. Among mulberry cultivars examined, "Yongcheon" showed the highest level of ORTG, whereas "Somok" had the least ORTG content. Levels of four phytochemicals in the mulberry twigs harvested in early September were higher than those harvested in early July. Levels of ORTG and ORT in the “Cheongil” mulberry twigs produced in the Uljin area were higher than those produced in other areas. Generally, levels of ORTG and ORT in mulberry twigs decreased with heat processing, such as steaming, and microwaving except roasting, whereas those of RT and MC did not considerably vary according to heat processing. These results suggest that the roasted mulberry twigs may be useful as potential sources of functional ingredients and foods.

#mulberry (Morus alba) twigs #functional constituents #cultivars #producing area #heat processing