Chemical Composition and Antioxidant Activities of Broussonetia papyrifera Fruits

• DOI: 10.1371/journal.pone.0032021
• Publication Date: 2012-02-28T22:04:08Z
• Authors: Jie Sun; Shao-fang Liu; Chu-shu Zhang; Li-na Yu; Jie Bi; Feng Zhu; Qing-li Yang
• Keywords: Broussonetia

Fruits of Broussonetia papyrifera from South China were analyzed for their total chemical composition, and antioxidant activities in ethanol aqueous extracts. In the fruit this plant, crude protein, fat carbohydrates was 7.08%, 3.72% 64.73% dry weight, respectively. The 15.71%, 20.51% 36.09% Fatty acid amino composition analyzed. Unsaturated fatty concentration 70.6% acids. percentage essential acids (EAAs) 40.60% Furthermore, B. are rich many mineral elements vitamins. Total phenolic content assessed using Folin-Ciocalteau assay, whereas by measuring ability two extracts to scavenge DPPH radicals, inhibit peroxidation, chelate ferric ions. Their reducing power also assessed. Results indicated that extract a more potent agent radical-scavenger than extract. GC–MS analysis showed presence some acid-containing compounds. changes capacity four different regions grown under normal conditions activity positively associated with content. These results suggest could be used dietary supplement preparations, or as food additive, nutritional gain, prevent oxidation products.