Table 4.
Mulberry | Concentration | Reference | |
---|---|---|---|
DPPH | M. alba L. and M. nigra L. | 0.52–6.43 mg VCE/g | [12] |
M. nigra L. | 0.0362–0.1291 mg TE/100 g | [13] | |
22 different varieties | 4.41–508.08 mg TE/100 g | [25] | |
M. alba L. and M. nigra L. | 10.7–14.5 mg TE/100 g | [26] | |
M. alba L. | 29.19–44.71 mg TE/100 g | [68] | |
M. alba L. | 22.01–698.57 mg TE/g | [43] | |
M. nigra L. | 946 mg TE/100 g | [51] | |
8 different varieties | 2.5–20.3 µmol TE/g | [123] | |
ABTS | four different varieties | 0.44–1.39 mg TE/100 g | [3] |
M. nigra L. | 0.0384–0.2073 mg TE/100 g | [13] | |
22 different varieties | 33.57–438.25 mg Ascorbic acid/100 g | [25] | |
Eleven mulberry cultivars | 217.01–850.85 mg VCE/100 g FW | [45] | |
M. nigra L. | 2788 mg TE/100 g | [51] | |
M. nigra L. and M. rubra L. | 0.51–1.44 mg TE/100 g | [50] | |
FRAP | 22 different varieties | 0.26–4.87 mmol Fe2+/100 g | [25] |
Eleven mulberry cultivars | 11.92–319.40 mg VCE/100 g FW | [46] | |
M. nigra L. and M. rubra L. | 0.37–1.69 mg TE/100 g | [50] | |
M. nigra L. | 1836 mg TE/100 g | [51] | |
OH | 22 different varieties | 33.57–438.25 mg Ascorbic acid/100 g | [25] |
ORAC | M. rubra | 0.301–1.728 mmol TE/g | [124] |
CUPRAC | M. nigra L. | 4046 mg TE/100 g | [51] |
DPPH: 1,1-diphenyl-2-picrylhydrazyl; ABTS: 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid); FRAP: ferric reducing antioxidant power; OH: hydroxyl radicals; ORAC: oxygen radical absorbance capacity; CUPRAC: copper reducing antioxidant capacity; TE: Trolox equivalents, VCE: vitamin C equivalents; FW: fresh weight.