ISHS Acta Horticulturae 786: International Workshop on Medicinal and Aromatic Plants
NATURAL PRESERVATIVE FROM THAI MULBERRY: THE ANTIOXIDANT AND ANTIBACTERIAL PROPERTIES OF LEAF EXTRACTS FROM DIFFERENT CULTIVARS |
| Authors: | S. Suwansri, S. Khaoprasert, P. Ratanatriwong, A. Promboon |
| Keywords: | Morus alba L., antioxidants, antibacterial agents, total phenolic compounds, free radical scavenging |
| Abstract:
Mulberry leaf contains the antioxidants and antimicrobial properties, yet the information is very limited. Thus, this research was to study the antioxidant and antibacterial activities of mulberry-leaf extracts from different cultivars. Fresh leaves from 13 cultivars, such as Bn60, Pn, Nn, Nn60, Bn51, Cmn, Pin, Bj4, Pj, Bj60, Chj, Bk60 and Pk were collected from three growing areas. The leaves were dried to 11-12% mpisture content and extracted with 60% ethanol at pH 5.8-7.0. Total phenolic compounds were determined by the Folin-Ciocalteu method whereas the antioxidant activities were determined using the free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH') method. The antimicrobial activities on Escherichia coli, Escherichia coli O157:H7, Staphylococus aureus, Bacillus cereus, Pseudomonas fluorescens and Salmonella typhimurium were determined by disc diffusion method. The mulberry leaf extracts of cultivars Bn51 and Bj4 contained the highest and the lowest total phenolic compounds of 3,939.37 and 3,074.60 mgGAE/100g, respectively. The antioxidant activities of cultivars Pk and Bk60 showed stronger SC50 values than the others. For antibacterial activities, mulberry leaf extracts of five cultivars, Nn, Bn51, Pj, Chj and Pk, could inhibit the growth of Staphylococus aureus, Bacillus cereus and Pseudomonas flurorescens. Thus, the result helps to screen mulberry leaf containing suitable antioxidant and antimicrobial activities for further applications in food industry. | |
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