Functional Properties and Antioxidant Activity of <i>Morus alba</i> L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process
This study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from <i>Morus alba</i> var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-...
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doaj-8d930047bba349aaba8be3c01262afff2020-11-25T03:22:50ZengMDPI AGAntioxidants2076-39212020-07-01966866810.3390/antiox9080668Functional Properties and Antioxidant Activity of <i>Morus alba</i> L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning ProcessMonika Przeor0Ewa Flaczyk1Dominik Kmiecik2Maciej S. Buchowski3Halina Staniek4Aneta Tomczak-Graczyk5Joanna Kobus-Cisowska6Anna Gramza-Michałowska7Joanna Foksowicz-Flaczyk8Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDivision of Gastroenterology, Hepatology and Nutrition, Department of Medicine, Vanderbilt University, Nashville, TN 37072, USADepartment of Bromatology and Food Toxicology, Institute of Human Nutrition and Dietetics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Mazowiecka 28, 60-623 Poznan, PolandDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandDepartment of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, PolandInstitute of Natural Fibres and Medicinal Plants, Wojska Polskiego 71 B, 60-630 Poznan, PolandThis study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from <i>Morus alba</i> var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-technical scale. The primary goal was to evaluate the effect of the WML-P conditioning for 1–4 h at 32–35 °C on the content of bioactive compounds (total phenolics, phenolic acids, flavonols, 1-deoxynojirimycin) and antioxidant activity (radical scavenging against DPPH, antioxidant capacity, chelating activity and ferric reducing antioxidant potential) of the lyophilized extracts. For the first time WML-P extracts content was comprehensively characterized by assessing dietary fiber fractions, fatty acids, amino acids, macro- and microelements and chlorophyll content. Compared to the traditional process, adding the conditioning step to WML-P processing resulted in an increased total phenolics content, radical scavenging capacity, ability to quench 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>·</sup>) and iron-chelating ability in the lyophilized extracts. The beneficial effect depended on conditioning time. The highest flavonols and phenolic acids content were found after 2-h conditioning. We concluded that adding a 2-h conditioning step to traditional WML-P processing results in getting WML-P lyophilized extract with increased bioactive compounds content and high antioxidant activity.https://www.mdpi.com/2076-3921/9/8/668<i>Morus alba</i>antioxidant activityconditioningphenolic acidsflavonolsDNJ |
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DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Monika Przeor Ewa Flaczyk Dominik Kmiecik Maciej S. Buchowski Halina Staniek Aneta Tomczak-Graczyk Joanna Kobus-Cisowska Anna Gramza-Michałowska Joanna Foksowicz-Flaczyk |
spellingShingle |
Monika Przeor Ewa Flaczyk Dominik Kmiecik Maciej S. Buchowski Halina Staniek Aneta Tomczak-Graczyk Joanna Kobus-Cisowska Anna Gramza-Michałowska Joanna Foksowicz-Flaczyk Functional Properties and Antioxidant Activity of <i>Morus alba</i> L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process Antioxidants <i>Morus alba</i> antioxidant activity conditioning phenolic acids flavonols DNJ |
author_facet |
Monika Przeor Ewa Flaczyk Dominik Kmiecik Maciej S. Buchowski Halina Staniek Aneta Tomczak-Graczyk Joanna Kobus-Cisowska Anna Gramza-Michałowska Joanna Foksowicz-Flaczyk |
author_sort |
Monika Przeor |
title |
Functional Properties and Antioxidant Activity of <i>Morus alba</i> L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process |
title_short |
Functional Properties and Antioxidant Activity of <i>Morus alba</i> L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process |
title_full |
Functional Properties and Antioxidant Activity of <i>Morus alba</i> L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process |
title_fullStr |
Functional Properties and Antioxidant Activity of <i>Morus alba</i> L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process |
title_full_unstemmed |
Functional Properties and Antioxidant Activity of <i>Morus alba</i> L. Leaves var. Zolwinska Wielkolistna (WML-P)—The Effect of Controlled Conditioning Process |
title_sort |
functional properties and antioxidant activity of <i>morus alba</i> l. leaves var. zolwinska wielkolistna (wml-p)—the effect of controlled conditioning process |
publisher |
MDPI AG |
series |
Antioxidants |
issn |
2076-3921 |
publishDate |
2020-07-01 |
description |
This study evaluated the effect of adding a new step, termed conditioning, to the traditional processing of leaves from <i>Morus alba</i> var. zolwinska wielkolistna grown in Poland (WML-P). This step, modeled on tea leaves processing, was conducted in a controlled environment on a semi-technical scale. The primary goal was to evaluate the effect of the WML-P conditioning for 1–4 h at 32–35 °C on the content of bioactive compounds (total phenolics, phenolic acids, flavonols, 1-deoxynojirimycin) and antioxidant activity (radical scavenging against DPPH, antioxidant capacity, chelating activity and ferric reducing antioxidant potential) of the lyophilized extracts. For the first time WML-P extracts content was comprehensively characterized by assessing dietary fiber fractions, fatty acids, amino acids, macro- and microelements and chlorophyll content. Compared to the traditional process, adding the conditioning step to WML-P processing resulted in an increased total phenolics content, radical scavenging capacity, ability to quench 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>·</sup>) and iron-chelating ability in the lyophilized extracts. The beneficial effect depended on conditioning time. The highest flavonols and phenolic acids content were found after 2-h conditioning. We concluded that adding a 2-h conditioning step to traditional WML-P processing results in getting WML-P lyophilized extract with increased bioactive compounds content and high antioxidant activity. |
topic |
<i>Morus alba</i> antioxidant activity conditioning phenolic acids flavonols DNJ |
url |
https://www.mdpi.com/2076-3921/9/8/668 |
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