Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Identification and Quantification of Anthocyanins and Flavonoids in Mulberry (Morns sp.) Cultivars

Lee, Jun-Young;Moon, Sung-Ok;Kwon, Yun-Ju;Rhee, Soon-Jae;Park, Hyun-Ro;Choi, Sang-Won

  • Published : 20040400
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Abstract

Anthocyanins and flavonoids were isolated and identified from 20 mulberry (Morus sp.) cultivars, and their contents were determined by HPLC. Two major anthocyanins were isolated by combination of Diaion HP-20 and polyamide column chromatographies, and prep-HPLC. Their chemical structures were characterized as cyanidin 3-O-${\alpha}$-D-glucopyranoside (anthocyanin 1) and cyanidin 3-O-${\alpha}$-D-rutinoside (anthocyanin 2) by NMR and FABMS spectroscopies in the ranges of 25.5-505.6 and 5.4-419.3mg% (dry base), respectively. Five flavonoids in mulberry were isolated and identified as quercetin, isoquercitrin, rutin, dihydroquercetin and morin by NMR spectral data, with contents of 1.70-46.70, 1.17-20.99, 0.60-34.52, 1.34-10.59 and 0.42-2.45 mg% (dry base), respectively. "Dakedadomonji" and "Gimppaso" cultivars had the highest concentrations of total anthocyanins (924.9 mg%) and flavonoids (55.02 mg%) and "Miziro" (30.9 mg%) and "Youngbeunchuwu" (9.80 mg%) showed the least amounts, respectively, whereas "Chunil" and "Kangwon 3" had intermediate levels of both. Other cultivars, such as "Daeyebjosaeng" and "Kuksang 20" also had considerable amounts of anthocyanins and flavonoids.

Keywords

References

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