Evaluation of flavonoid and polyphenol constituents in mulberry leaves using HPLC fingerprint analysis

Abstract

Summary The mulberry leaf is a promising dietary source of antioxidants due to its high levels of beneficial compounds. To further examine its antioxidant properties, twelve batches of authenticated mulberry leaf, with total flavonoid contents (TFC) ranging from 24.34 mg g −1 DW to 58.42 mg g −1 DW and total polyphenol content (TPC) ranging from 11.49 mg g −1 DW to 30.03 mg g −1 DW, were investigated. According to Spearman’s coefficient, antioxidant activities, including the DPPH radical scavenging assay and the ferric reducing antioxidant power (FRAP), were positively correlated with TFC and TPC. The HPLC‐DAD analysis results identified the characteristic fingerprint peaks in mulberry leaves as chlorogenic acid, rutin, quercetin 3‐O‐glucoside and kaempferol 3‐O‐glucoside, all of which directly contribute to the antioxidant capacity of mulberry leaves. Notably, young mulberry leaves showed higher antioxidant capacity than those of mature leaves. These promising results help create a compelling case for future development of mulberry leaf products.