Evaluation of Antioxidant Properties of Morus nigra L. Fruit Extracts [II]

Antioxidant activity for Morus nigra L. fruit extracts ethanol (Eth. ext.), flavonoid (F. ext.) and anthocyanin (A. ext.) and the isolated pigment (Pig. a) was evaluated using different methods such as (β-carotene-linoleic acid assay, reducing power assay, scavenging of hydrogen peroxide and total antioxidant capacity). The results proved that Pig. (a) was the most potent antioxidant followed by A. ext. and Eth. ext. Black mulberry fruits contained the highest amount of total phenolic content followed by Eth. ext., whereas flavonoid ext. contained the highest amount of total flavonoid content followed by black mulberry fruits. The effect of pH, temperature and storage had been studied to evaluate the remaining antioxidant capacity of the prepared extracts and Pig. (a). The results showed that the antioxidant capacity was decreased with increasing the time of boiling, storage and extreme pH values.