title: Chemical composition and antioxidant activities of Broussonetia papyrifera fruits.
abstract: Fruits of Broussonetia papyrifera from South China were analyzed for their total chemical composition, and antioxidant activities in ethanol and aqueous extracts. In the fruit of this plant, the crude protein, crude fat and carbohydrates was 7.08%, 3.72% and 64.73% of dry weight, respectively. The crude protein, crude fat and carbohydrates were 15.71%, 20.51% and 36.09% of dry weight, respectively. Fatty acid and amino acid composition of the fruit were analyzed. Unsaturated fatty acid concentration was 70.6% of the total fatty acids. The percentage of the essential amino acids (EAAs) was 40.60% of the total amino acids. Furthermore, B. papyrifera fruit are rich in many mineral elements and vitamins. Total phenolic content was assessed using the Folin-Ciocalteau assay, whereas antioxidant activities were assessed by measuring the ability of the two extracts to scavenge DPPH radicals, inhibit peroxidation, and chelate ferric ions. Their reducing power was also assessed. Results indicated that the aqueous extract of B. papyrifera was a more potent reducing agent and radical-scavenger than the ethanol extract. GC-MS analysis of the ethanol extract showed the presence of some acid-containing compounds. The changes in total phenolic content and antioxidant capacity in B. papyrifera from four different regions grown under normal conditions were assessed. The antioxidant activity of different extracts was positively associated with their total phenolic content. These results suggest that the fruit of B. papyrifera could be used in dietary supplement preparations, or as a food additive, for nutritional gain, or to prevent oxidation in food products.
authors.affiliation: Shandong Peanut Research Institute, Qingdao, People's Republic of China.
authors.forename: Jie
authors.initials: J
authors.lastname: Sun
authors.forename: Shao-fang
authors.initials: SF
authors.lastname: Liu
authors.forename: Chu-shu
authors.initials: CS
authors.lastname: Zhang
authors.forename: Li-na
authors.initials: LN
authors.lastname: Yu
authors.forename: Jie
authors.initials: J
authors.lastname: Bi
authors.forename: Feng
authors.initials: F
authors.lastname: Zhu
authors.forename: Qing-li
authors.initials: QL
authors.lastname: Yang
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D031623:Broussonetia / Q000737:chemistry*; D002241:Carbohydrates / Q000737:chemistry; D005227:Fatty Acids / Q000737:chemistry; D016166:Free Radical Scavengers / Q000737:chemistry; D005638:Fruit / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry
chemical_list: D000975:Antioxidants; D002241:Carbohydrates; D005227:Fatty Acids; D016166:Free Radical Scavengers; D010636:Phenols; D010940:Plant Proteins