Analysis of Functional Constituents in Mulberry (Morus alba L.) Twigs by Different Cultivars, Producing Areas, and Heat Processings

Analysis of Functional Constituents in Mulberry (Morus alba L.) Twigs by Different Cultivars, Producing Areas, and Heat Processings

Four functional constituents, oxyresveratrol 3′-O-β-D-glucoside (ORTG), oxyresveratrol (ORT), t-resveratrol (RT), and moracin (MC) were isolated from the ethanolic extract of mulberry (Morus alba L.) twigs by a series of isolation procedures, including solvent fractionation, and silica-gel, ODS-A, a...

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Bibliographic Details
Main Authors: Choi, Sang Won, Jang, Yeon Jeong, Lee, Yu Jin, Leem, Hyun Hee, Kim, Eun Ok
Format: Online
Language:English
Published: The Korean Society of Food Science and Nutrition 2013
Online Access:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3925215/

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3925215/

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