Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant and Acetylcholinesterase Inhibition Activity of Mulberry Fruit Extracts

  • Lee, Young-Ju (Department of Food and Nutrition, Sunchon National University) ;
  • Lee, Ka-Hwa (School of Food Technology and Nutrition, Chonnam National University) ;
  • Ahn, Chang-Bum (School of Food Technology and Nutrition, Chonnam National University) ;
  • Chun, Soon-Sil (Department of Food and Nutrition, Sunchon National University) ;
  • Je, Jae-Young (School of Food Technology and Nutrition, Chonnam National University)
  • Published : 2009.12.31
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Abstract

The objective of this study was to evaluate the antioxidant effects and acetylcholinesterase (AChE) inhibition activity of mulberry fruit extracts prepared by hot water (MFH) and 80% ethanol (MFE). Total polyphenolic contents of MFH and MFE were $195{\pm}3.4\;mg$ gallic acid equivalents/g MFH and $185{\pm}2.8\;mg$ gallic acid equivalents/g MFE. MFH and MFE significantly quenched 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydrogen peroxide dose-dependently, and showed high chelating ability and reducing power in non-cellular systems. MFH and MFE also inhibited the formation of intracellular reactive oxygen species and lipid peroxidation, and elevated intracellular glutathione (GSH) levels in RAW264.7 cells. In addition, MFH and MFE also dose-dependently suppressed AChE activity.

Keywords

References

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