title: Effect of Different Solvents on the Measurement of Phenolics and the Antioxidant Activity of Mulberry (Morus atropurpurea Roxb.) with Accelerated Solvent Extraction.
abstract: The effects of 9 different solvents on the measurement of the total phenolics and antioxidant activities of mulberry fruits were studied using accelerated solvent extraction (ASE). Sixteen to 22 types of phenolics (flavonols, flavan-3-ols, flavanol, hydroxycinnamic acids, hydroxybenzoic acids, and stilbenes) from different mulberry extracts were characterized and quantified using HPLC-MS/MS. The principal component analysis (PCA) was used to determine the suitable solvents to distinguish between different classes of phenolics. Additionally, the phenolic extraction abilities of ASE and ultrasound-assisted extraction (UAE) were compared. The highest extraction efficiency could be achieved by using 50% acidified methanol (50MA) as ASE solvents with 15.14 mg/gallic acid equivalents g dry weight of mulberry fruit. The PCA results revealed that the 50MA followed by 50% acidified acetone (50AA) was the most efficient solvent for the extraction of phenolics, particularly flavonols (627.12 and 510.31 μg/g dry weight, respectively), while water (W) was not beneficial to the extraction of all categories of phenolics. Besides, the results of 3 antioxidant capability assays (DPPH, ABTS free radical-scavenging assay, and ferric-reducing antioxidant power assay) showed that water-based organic solvents increased the antioxidant capabilities of the extracts compared with water or pure organic solvents. ASE was more suitable for the extraction of phenolics than UAE.
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 301, Beijing, 100083, China.
authors.forename: Jiufang
authors.initials: J
authors.lastname: Yang
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 301, Beijing, 100083, China.
authors.forename: XiaoQun
authors.initials: X
authors.lastname: Ou
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 301, Beijing, 100083, China.
authors.forename: Xiaoxu
authors.initials: X
authors.lastname: Zhang
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 301, Beijing, 100083, China.|Supervision, Inspection & Testing Center of Agricultural Products Quality, Ministry of Agriculture, Beijing, 100083, China.
authors.forename: ZiYing
authors.initials: Z
authors.lastname: Zhou
authors.affiliation: College of Food Science and Nutritional Engineering, China Agricultural Univ., P. O. Box 301, Beijing, 100083, China.|Supervision, Inspection & Testing Center of Agricultural Products Quality, Ministry of Agriculture, Beijing, 100083, China.
authors.forename: LiYan
authors.initials: L
authors.lastname: Ma
mesh_terms: D000096:Acetone / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D003373:Coumaric Acids / Q000032:analysis / Q000494:pharmacology; D044948:Flavonols / Q000032:analysis* / Q000494:pharmacology; D005638:Fruit / Q000737:chemistry*; D062385:Hydroxybenzoates / Q000032:analysis / Q000494:pharmacology; D000432:Methanol / Q000737:chemistry; D031625:Morus / Q000737:chemistry*; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis* / Q000494:pharmacology; D010936:Plant Extracts / Q000737:chemistry* / Q000494:pharmacology; D059808:Polyphenols / Q000032:analysis; D012997:Solvents / Q000737:chemistry*; D053719:Tandem Mass Spectrometry; D014867:Water
chemical_list: D000975:Antioxidants; D003373:Coumaric Acids; D044948:Flavonols; D062385:Hydroxybenzoates; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D012997:Solvents; D014867:Water; D000096:Acetone; D000432:Methanol
keywords: ASE; HPLC-MS/MS; PCA; UAE; mulberry