Please use this identifier to cite or link to this item: https://ir.swu.ac.th/jspui/handle/123456789/27237
ชื่อเรื่อง: INFLUENCE OF MATURITY STAGE ON TRYPTOPHAN, PHENOLIC, FLAVONOID, AND ANTHOCYANIN CONTENT, AND ANTIOXIDANT ACTIVITY OF Morus alba L. FRUIT
ผู้แต่ง: Yongram C.
Panyatip P.
Siriparu P.
Ratha J.
Sungthong B.
Tadtong S.
Puthongking P.
Keywords: Anthocyanins
LC-MS/MS
Maturity stage
PCA
Phenolics
Tryptophan
วันที่เผยแพร่: 2022
สำนักพิมพ์: Rasayan Journal of Chemistry, c/o Dr. Pratima Sharma
บทคัดย่อ: Mulberry (Morus alba L.) fruits have been suggested to be a good nutritional source of alkaloids, phenolic compounds, flavonoids, and anthocyanins, which can provide health benefits. However, limited studies have addressed how changes in health promotion compounds and mulberry fruit quality are affected by harvest season. Therefore, phytochemical profiles of mulberry fruit at different maturity stages were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Mulberry fruit extracts were also analyzed for their antioxidant potential and total phenolic, flavonoid, and anthocyanin contents. The results established that purple fruit had the highest total phenolic, flavonoid, and anthocyanin contents (608.87±8.07 mg GAE/g DW, 11.39±0.17 mg GAE/g DW, and 22.04±0.54 mg/ 100 g DW, respectively). Purple fruit also exhibited the strongest antioxidant activity in DPPH, ABTS, and FRAP assays. Quantitative analysis by LC-MS/MS revealed that purple fruit had the highest cyanidin-3-O-glucoside, rutin, gentisic acid, protocatechuic acid, and gallic acid contents, whereas green fruit had the highest caffeic acid, chlorogenic acid, and tryptophan contents. Our result suggests that later developmental stages of mulberry fruit have increased phenolic, flavonoid, and anthocyanin contents, and antioxidant capacity while tryptophan content was high in both green and purple mulberry fruits. © 2022, Rasayan Journal of Chemistry, c/o Dr. Pratima Sharma. All rights reserved.
URI: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85136177135&doi=10.31788%2fRJC.2022.1536958&partnerID=40&md5=5561b82dd1b73015d12c7c36db931bdb
https://ir.swu.ac.th/jspui/handle/123456789/27237
ISSN: 9741496
Appears in Collections:Scopus 2022

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