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Food Science and Technology International
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Identification and Characterisation of Anthocyanins from Wild Mulberry (Morus Nigra L.) Growing in Brazil

N. M.A. Hassimotto

M. I. Genovese

Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Av. Prof. Lineu Prestes 580, Bloco 14, 05508-900 São Paulo, SP, Brazil

F. M. Lajolo

Laboratório de Química, Bioquímica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutrição Experimental, FCF, Universidade de São Paulo, Av. Prof. Lineu Prestes 580, Bloco 14, 05508-900 São Paulo, SP, Brazil; fmlajolo{at}usp.br

Anthocyanin pigments from the wild mulberry (Morus nigra L.) growing in Brazil, were extracted with methanol/water/acetic acid (70:30:5v/v), and the crude methanolic extract (CME) was cleaned up by polyamid solid-phase extraction (SPE). Two major anthocyanins were isolated by paper chromatography, and their chemical structures were identified by spectral analyses, HPLC/DAD and mass spectroscopy. Information from HPLC profiles, saponification and acid hydrolysis of the mulberry anthocyanins showed that the two major pigments were cyanidin-3-glucoside (ca. 71% of the total) and cyanidin-3-glucosylrhamnoside (ca. 19% of the total), with no cinnamoyl groups. The CME (at 10µM gallic acid equivalent), neutral flavonoids (NF) and acidic flavonoids (AF) eluate from SPE (at 1µM GAE), showed a higher antioxidant activity than quercetin and synthetic antioxidant (butyrate hydroxytoluene (BHT)) at 10µM, by the ß-carotene bleaching method.

Key Words: mulberry • anthocyanins • ESI-MS/MS • spectral analysis

Food Science and Technology International, Vol. 13, No. 1, 17-25 (2007)
DOI: 10.1177/1082013207075602
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