4-O-Caffeoylquinic acid as an antioxidant marker for mulberry leaves rich in phenolic compounds

Jerome G. Ganzon, Lih Geeng Chen, Ching Chiung Wang

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Mulberry (Morus alba L.) leaves are widely used as herbal tea to prevent heat stroke. Potential chemical markers of the antioxidant properties and its correlation with harvesting times and leaf location were explored in this study. A 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging assay guided isolation of mulberry leaves extract provided five phenolic compounds: 5-O-caffeoylquinic acid (1), 4-O-caffeoylquinic acid (2), gastrodin (3), isoquercetin (4) and rutin (5). The 50% radical-scavenging concentrations (SC50) of these compounds were 32.76 ± 0.27, 11.41 ± 0.48, 404.30 ± 4.92, 10.63 ± 0.96, and 10.57 ± 0.61 μg/mL, respectively. Chromatographic fingerprinting allowed content analysis of 1-5 in samples over a 12-month period. Compounds 1-5 were abundance in apical leaves (0-10 cm) in January and February at temperatures < 20 °C. Contents of 2 and 5 were highest in these months and were strongly correlated to the antioxidant property. Therefore, we suggested that the mulberry leaves harvested during January and February have high yield of 4-O-caffeoylquinic acid and this compound can be used as antioxidative marker in mulberry leaves.

Original languageEnglish
JournalJournal of Food and Drug Analysis
DOIs
Publication statusPublished - 2018

Fingerprint

Morus
mulberries
phenolic compounds
Antioxidants
antioxidants
acids
leaves
Heat Stroke
herbal tea
Rutin
Morus alba
rutin
leaf extracts
caffeoylquinic acid
Temperature
assays
temperature

Keywords

  • 4-O-Caffeoylquinic acid
  • Antioxidant
  • Harvest time
  • Leaves location
  • Morus alba

ASJC Scopus subject areas

  • Food Science
  • Pharmacology

Cite this

4-O-Caffeoylquinic acid as an antioxidant marker for mulberry leaves rich in phenolic compounds. / Ganzon, Jerome G.; Chen, Lih Geeng; Wang, Ching Chiung.

In: Journal of Food and Drug Analysis, 2018.

Research output: Contribution to journalArticle

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