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Effect of Superfine Grinding on the Phytochemicals and Antioxidant Activities of Mulberry Leaves

Received: 9 March 2016     Accepted: 18 March 2016     Published: 12 April 2016
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Abstract

In this study, two species of mulberry leaves were used as materials and four different size powders (about 20-115 µm, 15-20 µm, 10-15 µm and <10 µm) were prepared. The effects of superfine grinding (SG) on the extraction of active components from mulberry leaves (MLs) and their antioxidant activities were investigated. The results indicated that the contents of the active component such as polyphenol, polysaccharides, alkaloids were increased markedly with the decreasing in the particle size, but there was a bit difference in flavonoids. Additionally, the antioxidants properties of MLs treated on 1,1-diphel-2-picrylhydraxyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) were also increased, but the scavenging activity in hydroxyl radical scavenging assay (HAS) decreased in the size of D10. These results indicated that SG could improve the extraction efficiency of active components from MLs and make its antioxidant activity enhance, implying that SG can be an effective way to improve the quality and functionality of MLs in foodstuff and pharmacological field.

Published in Science Journal of Public Health (Volume 4, Issue 3)
DOI 10.11648/j.sjph.20160403.11
Page(s) 138-146
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Mulberry Leaves, Superfine Grinding, Active Components, Antioxidant Activities

References
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Cite This Article
  • APA Style

    Edwin H. Mena, Tao Liu, Xianyan Liao, Tosin M. Olajide, Junyi Huang. (2016). Effect of Superfine Grinding on the Phytochemicals and Antioxidant Activities of Mulberry Leaves. Science Journal of Public Health, 4(3), 138-146. https://doi.org/10.11648/j.sjph.20160403.11

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    ACS Style

    Edwin H. Mena; Tao Liu; Xianyan Liao; Tosin M. Olajide; Junyi Huang. Effect of Superfine Grinding on the Phytochemicals and Antioxidant Activities of Mulberry Leaves. Sci. J. Public Health 2016, 4(3), 138-146. doi: 10.11648/j.sjph.20160403.11

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    AMA Style

    Edwin H. Mena, Tao Liu, Xianyan Liao, Tosin M. Olajide, Junyi Huang. Effect of Superfine Grinding on the Phytochemicals and Antioxidant Activities of Mulberry Leaves. Sci J Public Health. 2016;4(3):138-146. doi: 10.11648/j.sjph.20160403.11

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  • @article{10.11648/j.sjph.20160403.11,
      author = {Edwin H. Mena and Tao Liu and Xianyan Liao and Tosin M. Olajide and Junyi Huang},
      title = {Effect of Superfine Grinding on the Phytochemicals and Antioxidant Activities of Mulberry Leaves},
      journal = {Science Journal of Public Health},
      volume = {4},
      number = {3},
      pages = {138-146},
      doi = {10.11648/j.sjph.20160403.11},
      url = {https://doi.org/10.11648/j.sjph.20160403.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjph.20160403.11},
      abstract = {In this study, two species of mulberry leaves were used as materials and four different size powders (about 20-115 µm, 15-20 µm, 10-15 µm and <10 µm) were prepared. The effects of superfine grinding (SG) on the extraction of active components from mulberry leaves (MLs) and their antioxidant activities were investigated. The results indicated that the contents of the active component such as polyphenol, polysaccharides, alkaloids were increased markedly with the decreasing in the particle size, but there was a bit difference in flavonoids. Additionally, the antioxidants properties of MLs treated on 1,1-diphel-2-picrylhydraxyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) were also increased, but the scavenging activity in hydroxyl radical scavenging assay (HAS) decreased in the size of D10. These results indicated that SG could improve the extraction efficiency of active components from MLs and make its antioxidant activity enhance, implying that SG can be an effective way to improve the quality and functionality of MLs in foodstuff and pharmacological field.},
     year = {2016}
    }
    

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  • TY  - JOUR
    T1  - Effect of Superfine Grinding on the Phytochemicals and Antioxidant Activities of Mulberry Leaves
    AU  - Edwin H. Mena
    AU  - Tao Liu
    AU  - Xianyan Liao
    AU  - Tosin M. Olajide
    AU  - Junyi Huang
    Y1  - 2016/04/12
    PY  - 2016
    N1  - https://doi.org/10.11648/j.sjph.20160403.11
    DO  - 10.11648/j.sjph.20160403.11
    T2  - Science Journal of Public Health
    JF  - Science Journal of Public Health
    JO  - Science Journal of Public Health
    SP  - 138
    EP  - 146
    PB  - Science Publishing Group
    SN  - 2328-7950
    UR  - https://doi.org/10.11648/j.sjph.20160403.11
    AB  - In this study, two species of mulberry leaves were used as materials and four different size powders (about 20-115 µm, 15-20 µm, 10-15 µm and <10 µm) were prepared. The effects of superfine grinding (SG) on the extraction of active components from mulberry leaves (MLs) and their antioxidant activities were investigated. The results indicated that the contents of the active component such as polyphenol, polysaccharides, alkaloids were increased markedly with the decreasing in the particle size, but there was a bit difference in flavonoids. Additionally, the antioxidants properties of MLs treated on 1,1-diphel-2-picrylhydraxyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP) were also increased, but the scavenging activity in hydroxyl radical scavenging assay (HAS) decreased in the size of D10. These results indicated that SG could improve the extraction efficiency of active components from MLs and make its antioxidant activity enhance, implying that SG can be an effective way to improve the quality and functionality of MLs in foodstuff and pharmacological field.
    VL  - 4
    IS  - 3
    ER  - 

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Author Information
  • Food Science, School of Life Sciences, Shanghai University, Shanghai, China

  • Food Science, School of Life Sciences, Shanghai University, Shanghai, China

  • Food Science, School of Life Sciences, Shanghai University, Shanghai, China

  • Food Science, School of Life Sciences, Shanghai University, Shanghai, China

  • Food Science, School of Life Sciences, Shanghai University, Shanghai, China

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