Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were inves...
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Autor*in:	Yanfang Yu [verfasserIn] Hongyan Li [verfasserIn] Bing Zhang [verfasserIn] Junwen Wang [verfasserIn] Xuping Shi [verfasserIn] Jinzhi Huang [verfasserIn] Jianyuan Yang [verfasserIn] Yanfei Zhang [verfasserIn] Zeyuan Deng [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2018

Schlagwörter:	Mulberry Genetic diversity Nutrients Phytochemical Antioxidant activity Food material

Übergeordnetes Werk:	In: International Journal of Food Properties - Taylor & Francis Group, 2018, 21(2018), 1, Seite 1495-1507
Übergeordnetes Werk:	volume:21 ; year:2018 ; number:1 ; pages:1495-1507

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.1080/10942912.2018.1489833

Katalog-ID:	DOAJ063934914

Internformat


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allfields	10.1080/10942912.2018.1489833 doi (DE-627)DOAJ063934914 (DE-599)DOAJcf2fd6761b6e464aae5f910d99f92dff DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Yanfang Yu verfasserin aut Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties. Mulberry Genetic diversity Nutrients Phytochemical Antioxidant activity Food material Nutrition. Foods and food supply Food processing and manufacture Hongyan Li verfasserin aut Bing Zhang verfasserin aut Junwen Wang verfasserin aut Xuping Shi verfasserin aut Jinzhi Huang verfasserin aut Jianyuan Yang verfasserin aut Yanfei Zhang verfasserin aut Zeyuan Deng verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 21(2018), 1, Seite 1495-1507 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:21 year:2018 number:1 pages:1495-1507 https://doi.org/10.1080/10942912.2018.1489833 kostenfrei https://doaj.org/article/cf2fd6761b6e464aae5f910d99f92dff kostenfrei http://dx.doi.org/10.1080/10942912.2018.1489833 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2018 1 1495-1507
spelling	10.1080/10942912.2018.1489833 doi (DE-627)DOAJ063934914 (DE-599)DOAJcf2fd6761b6e464aae5f910d99f92dff DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Yanfang Yu verfasserin aut Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties. Mulberry Genetic diversity Nutrients Phytochemical Antioxidant activity Food material Nutrition. Foods and food supply Food processing and manufacture Hongyan Li verfasserin aut Bing Zhang verfasserin aut Junwen Wang verfasserin aut Xuping Shi verfasserin aut Jinzhi Huang verfasserin aut Jianyuan Yang verfasserin aut Yanfei Zhang verfasserin aut Zeyuan Deng verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 21(2018), 1, Seite 1495-1507 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:21 year:2018 number:1 pages:1495-1507 https://doi.org/10.1080/10942912.2018.1489833 kostenfrei https://doaj.org/article/cf2fd6761b6e464aae5f910d99f92dff kostenfrei http://dx.doi.org/10.1080/10942912.2018.1489833 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2018 1 1495-1507
allfields_unstemmed	10.1080/10942912.2018.1489833 doi (DE-627)DOAJ063934914 (DE-599)DOAJcf2fd6761b6e464aae5f910d99f92dff DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Yanfang Yu verfasserin aut Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties. Mulberry Genetic diversity Nutrients Phytochemical Antioxidant activity Food material Nutrition. Foods and food supply Food processing and manufacture Hongyan Li verfasserin aut Bing Zhang verfasserin aut Junwen Wang verfasserin aut Xuping Shi verfasserin aut Jinzhi Huang verfasserin aut Jianyuan Yang verfasserin aut Yanfei Zhang verfasserin aut Zeyuan Deng verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 21(2018), 1, Seite 1495-1507 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:21 year:2018 number:1 pages:1495-1507 https://doi.org/10.1080/10942912.2018.1489833 kostenfrei https://doaj.org/article/cf2fd6761b6e464aae5f910d99f92dff kostenfrei http://dx.doi.org/10.1080/10942912.2018.1489833 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2018 1 1495-1507
allfieldsGer	10.1080/10942912.2018.1489833 doi (DE-627)DOAJ063934914 (DE-599)DOAJcf2fd6761b6e464aae5f910d99f92dff DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Yanfang Yu verfasserin aut Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties. Mulberry Genetic diversity Nutrients Phytochemical Antioxidant activity Food material Nutrition. Foods and food supply Food processing and manufacture Hongyan Li verfasserin aut Bing Zhang verfasserin aut Junwen Wang verfasserin aut Xuping Shi verfasserin aut Jinzhi Huang verfasserin aut Jianyuan Yang verfasserin aut Yanfei Zhang verfasserin aut Zeyuan Deng verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 21(2018), 1, Seite 1495-1507 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:21 year:2018 number:1 pages:1495-1507 https://doi.org/10.1080/10942912.2018.1489833 kostenfrei https://doaj.org/article/cf2fd6761b6e464aae5f910d99f92dff kostenfrei http://dx.doi.org/10.1080/10942912.2018.1489833 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2018 1 1495-1507
allfieldsSound	10.1080/10942912.2018.1489833 doi (DE-627)DOAJ063934914 (DE-599)DOAJcf2fd6761b6e464aae5f910d99f92dff DE-627 ger DE-627 rakwb eng TX341-641 TP368-456 Yanfang Yu verfasserin aut Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials 2018 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties. Mulberry Genetic diversity Nutrients Phytochemical Antioxidant activity Food material Nutrition. Foods and food supply Food processing and manufacture Hongyan Li verfasserin aut Bing Zhang verfasserin aut Junwen Wang verfasserin aut Xuping Shi verfasserin aut Jinzhi Huang verfasserin aut Jianyuan Yang verfasserin aut Yanfei Zhang verfasserin aut Zeyuan Deng verfasserin aut In International Journal of Food Properties Taylor & Francis Group, 2018 21(2018), 1, Seite 1495-1507 (DE-627)334376416 (DE-600)2057781-3 15322386 nnns volume:21 year:2018 number:1 pages:1495-1507 https://doi.org/10.1080/10942912.2018.1489833 kostenfrei https://doaj.org/article/cf2fd6761b6e464aae5f910d99f92dff kostenfrei http://dx.doi.org/10.1080/10942912.2018.1489833 kostenfrei https://doaj.org/toc/1094-2912 Journal toc kostenfrei https://doaj.org/toc/1532-2386 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2031 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2061 GBV_ILN_2108 GBV_ILN_2111 GBV_ILN_2119 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2190 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 21 2018 1 1495-1507
language	English
source	In International Journal of Food Properties 21(2018), 1, Seite 1495-1507 volume:21 year:2018 number:1 pages:1495-1507
sourceStr	In International Journal of Food Properties 21(2018), 1, Seite 1495-1507 volume:21 year:2018 number:1 pages:1495-1507
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Mulberry Genetic diversity Nutrients Phytochemical Antioxidant activity Food material Nutrition. Foods and food supply Food processing and manufacture
isfreeaccess_bool	true
container_title	International Journal of Food Properties
authorswithroles_txt_mv	Yanfang Yu @@aut@@ Hongyan Li @@aut@@ Bing Zhang @@aut@@ Junwen Wang @@aut@@ Xuping Shi @@aut@@ Jinzhi Huang @@aut@@ Jianyuan Yang @@aut@@ Yanfei Zhang @@aut@@ Zeyuan Deng @@aut@@
publishDateDaySort_date	2018-01-01T00:00:00Z
hierarchy_top_id	334376416
id	DOAJ063934914
language_de	englisch
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callnumber-first	T - Technology
author	Yanfang Yu
spellingShingle	Yanfang Yu misc TX341-641 misc TP368-456 misc Mulberry misc Genetic diversity misc Nutrients misc Phytochemical misc Antioxidant activity misc Food material misc Nutrition. Foods and food supply misc Food processing and manufacture Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials
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topic_title	TX341-641 TP368-456 Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials Mulberry Genetic diversity Nutrients Phytochemical Antioxidant activity Food material
topic	misc TX341-641 misc TP368-456 misc Mulberry misc Genetic diversity misc Nutrients misc Phytochemical misc Antioxidant activity misc Food material misc Nutrition. Foods and food supply misc Food processing and manufacture
topic_unstemmed	misc TX341-641 misc TP368-456 misc Mulberry misc Genetic diversity misc Nutrients misc Phytochemical misc Antioxidant activity misc Food material misc Nutrition. Foods and food supply misc Food processing and manufacture
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title	Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials
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title_full	Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials
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title_sort	nutritional and functional components of mulberry leaves from different varieties: evaluation of their potential as food materials
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title_auth	Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials
abstract	Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties.
abstractGer	Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties.
abstract_unstemmed	Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties.
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title_short	Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials
url	https://doi.org/10.1080/10942912.2018.1489833 https://doaj.org/article/cf2fd6761b6e464aae5f910d99f92dff http://dx.doi.org/10.1080/10942912.2018.1489833 https://doaj.org/toc/1094-2912 https://doaj.org/toc/1532-2386
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Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

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