Comprehensive structural analysis of polyphenols and their enzymatic inhibition activities and antioxidant capacity of black mulberry (Morus nigra L.)

Junwei Huo; Yana Ni; Dalong Li; Jinli Qiao; Dejian Huang; Xiaonan Sui; Yan Zhang

doi:10.1016/j.foodchem.2023.136605

Comprehensive structural analysis of polyphenols and their enzymatic inhibition activities and antioxidant capacity of black mulberry (Morus nigra L.)

Food Chem. 2023 Nov 30:427:136605. doi: 10.1016/j.foodchem.2023.136605. Epub 2023 Jun 19.

Authors

Junwei Huo¹, Yana Ni², Dalong Li³, Jinli Qiao², Dejian Huang⁴, Xiaonan Sui⁵, Yan Zhang⁶

Affiliations

¹ Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China.
² College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
³ Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
⁴ Department of Food Science and Technology, National University of Singapore, 117543, Singapore.
⁵ Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China.
⁶ Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China. Electronic address: zhang_yan@neau.edu.cn.

PMID: 37390741
DOI: 10.1016/j.foodchem.2023.136605

Abstract

In this paper, the structures of polyphenols and their bioactivity of black mulberry (Morus nigra L.) cv. 'Heisang No. 1' were comprehensively analyzed. The 11 anthocyanins and 20 non-anthocyanin phenolic compounds were identified and quantified by liquid chromatography high-resolution time-of-flight mass spectrometry (LC-HR-TOF/MS²). The cyanidin-3-glucoside and cyanidin-3-rutinoside were the major anthocyanins in the black mulberry. In addition, the black mulberry showed potent antioxidant capacity as assessed by DPPH, ABTS, and FRAP assays. Black mulberry anthocyanins exhibited stronger inhibition activities against α-amylase, α-glucosidase, and lipase compared to non-anthocyanin polyphenols, with IC₅₀ values of 1.10, 4.36, and 9.18 mg/mL, respectively. The total anthocyanin content of black mulberry crude extracts and anthocyanins was 570.10 ± 77.09 and 1278.23 ± 117.60 mg C3GE/100 g DW, respectively. Black mulberry may be a rich source of polyphenols, natural antioxidants, and effective antidiabetic substances with great potential in the food industry.

Keywords: Antioxidant capacity; Black mulberry; Lipase inhibition; Polyphenols; Starch hydrolase inhibition.

MeSH terms

Anthocyanins / analysis
Antioxidants / chemistry
Fruit / chemistry
Morus* / chemistry
Phenols / analysis
Plant Extracts / chemistry
Polyphenols* / analysis

Substances

Polyphenols
Anthocyanins
Antioxidants
Phenols
Plant Extracts