Abstract：
:The effects of sample preparation, cultivar, leaf age and tea processing on melatonin content of mulberry (Morus spp.) leaves were investigated. Sample preparation using ultrasonic technique in combination with solid phase extraction resulted in high recovery rate (76%), when compared to homogenisation in combination with liquid-liquid extraction procedure (12% recovery rate). The melatonin contents in mulberry leaves harvested from three major cultivars (Buriram 60, Sakonnakhon and Khunphai) grown in Thailand were identified and quantified using high-performance liquid chromatography combined with fluorescence detector. The average melatonin content of the mulberry leaves cv. Buriram 60 (279.6ng/g dry weight (DW)) was higher than those of cv. Sakonnakhon (100.5ng/g DW) and cv. Khunphai (40.7ng/g DW). The melatonin contents of all cultivars tested were highest in the tip of the leaves, followed by that in the young leaves, whereas the lowest was found in the old leaves. The melatonin contents of the two types of tea produced from mulberry leaves cv. Buriram 60 were also determined. Heat treatment during tea processing decreased the melatonin content in mulberry leaves cv. Buriram 60 by approximately 87%, when compared to that of the fresh leaves. However, there were no significant differences between the melatonin contents of the mulberry leaf tea produced with blanching (mulberry green tea) and those produced without blanching (mulberry black tea).
journal_name
Food Chemjournal_title
Food chemistryauthors
Pothinuch P,Tongchitpakdee Sdoi
10.1016/j.foodchem.2011.03.045subject
Has Abstractpub_date
2011-09-15 00:00:00pages
415-9issue
2eissn
0308-8146issn
1873-7072pii
S0308-8146(11)00426-2journal_volume
128pub_type
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