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Comparative Study
, 59, 1-7

Antioxidant and Anti-Fatigue Effects of Anthocyanins of Mulberry Juice Purification (MJP) and Mulberry Marc Purification (MMP) From Different Varieties Mulberry Fruit in China

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Comparative Study

Antioxidant and Anti-Fatigue Effects of Anthocyanins of Mulberry Juice Purification (MJP) and Mulberry Marc Purification (MMP) From Different Varieties Mulberry Fruit in China

Dong-Qing Jiang et al. Food Chem Toxicol.

Abstract

Anthocyanins, copiously distributed in a variety of colored fruits and vegetables, are probably the most important group of visible plant pigments besides chlorophyll. And the mulberry fruit is one of the anthocyanins-rich fruits. Total flavonols, total phenolic acids and anthocyanins contents of ten varieties mulberry juice purification (MJP) and mulberry marc purification (MMP) were determined. The highest content was 965.63±4.90 mg RE/g, 690.83±7.38 mg GAE/g and 272.00±1.20 mg cyanidin-3-glucoside/g FW, respectively. Moreover, MJP and MMP exhibited high antioxidant activity, including total force reduction (TRP), Fe³⁺ reducing power (FRAP) and DPPH • radical scavenging capacity. In addition, the anti-fatigue activity of MJP and MMP was determined through mice-burden swimming experiments. Interestingly, the antioxidant and anti-fatigue capacities of MMP were much higher than those of MJP. The experimental results suggested that the generally discarded mulberry marc had greater value of development and utilization as food processing waste.

Keywords: Anthocyanins; Anti-fatigue activity; Antioxidant activity; Mulberry.

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