Flavonoid content of mulberry leaves of 19 varieties of species, determined spectrophotometrically in terms of rutin equivalent, varied from 11.7 to 26.6 mg g −1 in spring leaves and 9.84 to 29.6 mg g −1 in autumn leaves. Fresh leaves gave more extract than air-dried or oven-dried ones. HPLC showed that mulberry leaves contain at least four flavonoids, two of which are rutin and quercetin. The percentage superoxide ion scavenged by extracts of mulberry leaves, mulberry tender leaves, mulberry branches and mulberry bark were 46.5, 55.5, 67.5 and 85·5%, respectively, at a concentration of 5 μg ml −1 . The scavenging effects of most mulberry extracts were greater than those of rutin (52.0%).
Food Chemistry – Elsevier
Published: Mar 1, 1999
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