|
KMID : 1041220070490010018
|
|
Journal of Sericultural and Entomological Science
2007 Volume.49 No. 1 p.18 ~ p.23
|
|
|
Anti-oxidative Capacity of Mulberry Leaf and its Tea
|
|
Kim Hyun-Bok
Kang Chung-Kil
Sung Gyoo-Byung
Kang Seok-Woo
Lee Jeong-Ran
|
|
|
Abstract
|
|
|
|
The importance of genetic resources conservation and utilization for economy and the health and well-being of societies in general is recognized all over the world. Mulberry genetic resources contain many natural components and are considerable resource for functional sericulture. We carried out antioxidative capacity analysis of mulberry leaves that were collected from Korea and some of foreign countries and preserved in the greenhouse. The mean antioxidant capacity of 34 accessions was 892.30nmol(ascorbic acid equivalent). Also we evaluated fruity characteristics and selected 4 accessions as breeding resources for the production of mulberry fruit. To investigate the effect of tea on antioxidative capacity, five kinds of tea(coffee mix, green tea added brown rice, mulberry leaf tea, Polygonatum odoratum tea and black tea added lemon) were selected and analyzed. Their’s antioxidative capacity were 2,531.01nmol, 1,867.42nmol, 1,053.72nmol, 292.71nmol and 188.91nmol, respectively. The antioxidative capacity of drinking water soaked with mulberry leaf showed 891.96nmol.
|
|
|
KEYWORD
|
|
|
Mulberry genetic resource, Antioxidant capacity, Mulberry leaf tea
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|