Analysis of Phenolic Composition of Noble Muscadine (Vitis rotundifolia) by HPLC‐MS and the Relationship to Its Antioxidant Capacity

Abstract: Phenolic compounds and anthocyanins in muscadines have attracted much attention due to their diverse biological activities. With bioassays of antioxidant activities in terms of total phenolic content (TPC), total anthocyanin content (TAC), total procyanidin content (TPA), oxygen radical absorbance capacity (ORAC), and ferric reducing antioxidant power (FRAP) of different parts of the Noble muscadine, the butanol (BuOH) extract of the muscadine skin showed the highest TPC (317.91 ± 1.83 mg GAE/100 g FW), which might be ascribed to its high TAC of 227.06 ± 1.29 mg/100 g fresh weight (FW). The ethyl acetate (EtOAc) extract of the muscadine seed contained the highest TPA (55.30 ± 0.63 mg CE/100 g FW). Correlation analyses demonstrated a significant linear relationship of TPC and TAC compared to their ORAC and FRAP values within the range of R² from 0.9283 to 0.9936, which suggested that phenolics and anthocyanins in the extracts contributed significantly to their antioxidant potential. Nineteen individual phenolics and 5 anthocyanins were identified by HPLC‐MS, which indicated different chemical profiles of anthocyanins and other phenolics in the muscadine extracts. Practical Application: The paper has provided rich information of bioactive phytochemical profiles in different solvent extracts and their correlation with the antioxidant activity in the muscadine that is a very special regional fruit in U.S. Its high content of phenolic compounds demonstrates that muscadine could be beneficial to human health.     

草莓、黑莓、蓝莓中多酚类物质及其抗氧化活性研究

研究草莓、黑莓、蓝莓3种小浆果的总酚、总黄酮、原花青素含量及其总抗氧化能力。结果表明:蓝莓全果的总酚、总黄酮、原花青素含量在所测3种浆果全果中最高,分别为9.44mg没食子酸/g干质量、36.08mg芦丁/g干质量、24.38mg儿茶素/g干质量;其总抗氧化能力也最强,达14.98mmol Trolox/100g干质量。草莓的总酚、总黄酮、原花青素含量则最低,抗氧化能力也最弱。此外,3种浆果果渣中的总酚、总黄酮、原花青素含量以及总抗氧化能力均高于全果和果汁,即果渣>全果>果汁。总酚含量、总黄酮含量以及原花青素含量与总抗氧化能力之间的相关性分析表明,总酚含量与总抗氧化能力之间存在显著线性相关,相关系数r达到0.9704,表明酚类物质是其抗氧化作用的主要物质基础。     

蓝莓花、茎、叶酚类物质含量及抗氧化活性比较

比较蓝莓花、嫩茎、嫩叶及老叶总多酚、总黄酮、原花青素的含量,并研究其抗氧化性能差异。结果表明:嫩叶中总多酚含量最高,为43.77 mg GAE/g(以干质量计,下同),分别是花、嫩茎和老叶的3.45、1.42、1.12倍;老叶中总黄酮、原花青素含量最高,为68.01 mg RE/g、23.29 mg CAE/g,分别是花的2.57倍和4.61倍、嫩茎的1.79倍和1.23倍、嫩叶的1.03倍和1.98倍。抗氧化性能中,老叶的铁还原能力最大,其次是嫩茎和花,嫩叶较差;清除·OH的能力为嫩茎嫩叶花老叶;清除DPPH自由基能力和总抗氧化能力均为嫩茎嫩叶老叶花甲醇提取物,均高于对照品;蓝莓各部分提取物对DPPH自由基的清除能力最强,总抗氧化能力次之,清除·OH能力和铁还原能力较差。     

Phenolic Compounds and Antioxidant Capacities of 10 Common Edible Flowers from China

The free and bound phenolic compounds in 10 common Chinese edible flowers were investigated using reversed phase high‐performance liquid chromatography. Their antioxidant capacities were evaluated using 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical‐scavenging activity, 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) radical‐scavenging activity, oxygen radical absorption capacity (ORAC), ferric reducing antioxidant power (FRAP), and cellular antioxidant activity (CAA). Free factions were more prominent in phenolic content and antioxidant capacity than bound fractions. Paeonia suffruticosa and Flos lonicerae showed the highest total phenolic content (TPC) 235.5 mg chlorogenic acid equivalents/g of dry weight and total flavonoid content 89.38 mg rutin equivalents/g of dry weight. The major phenolic compounds identified were gallic acid, chlorogenic acid, and rutin. P. suffruticosa had the highest antioxidant capacity in the DPPH, ABTS, and ORAC assays, which were 1028, 2065, 990 μmol Trolox equivalents/g of dry weight, respectively, whereas Rosa chinensis had the highest FRAP value (2645 μmol Fe²⁺ equivalents /g of dry weight). The P. suffruticosa soluble phenolics had the highest CAA, with the median effective dose (EC₅₀) 26.7 and 153 μmol quercetin equivalents/100 g of dry weight in the phosphate buffered saline (PBS) and no PBS wash protocol, respectively. TPC was strongly correlated with antioxidant capacity (R = 0.8443 to 0.9978, P < 0.01), which indicated that phenolics were the major contributors to the antioxidant activity of the selected edible flowers.     

Phenolic contents,antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes

Antioxidant potential and bioaccessibility of co‐products from industrial pasteurised pomegranate nectar (PN) processing such as peel (PP), press cake (PC) and precipitate after clarification (PAC) in comparison with raw material (arils) and final products (CON and PN) were determined. Total phenolic (TPC), flavonoid (TFC), anthocyanin (TAC), tannin contents (TTC) and antioxidant activity (TAA) were determined besides identifying major phenolics and investigating in vitro bioaccessibility after gastrointestinal (GI) digestion. PP showed the highest values, except for TAC. Phenolics (12.7–43.0%) were found to be more stable than anthocyanins (0.6–2.1%) after in vitro GI digestion. PAC was found to be a better source for anthocyanins than CON and also showed higher phenolic bioaccessibility (28.8%) than PN (19.6%). PC and PAC possessed as much TPC, TFC, TTC and TAA levels as CON, with some exceptions. Therefore, these results indicated that not only PP but also PC and PAC should be valorised as a good source for phenolics and anthocyanins.     

Effect of drying methods on volatile compounds,fatty acids and antioxidant property of Thai kaffir lime (Citrus hystrix D.C.)

This study investigated the changes in colour, volatile compounds, fatty acids, total phenolic content (TPC), total flavonoid content (TFC) and antioxidant activity of kaffir lime leaves (makrud in Thai) Citrus hystrix D.C. after three drying treatments, namely hot‐air (HA) drying, low relative humidity (LRH) air drying and far‐infrared radiation (FIR) drying. Overall, when compared with fresh leaves, a slight decrease in L* values of the three dried samples was observed. TPC, TFC and ferric‐reducing/antioxidant power (FRAP) values were increased by LRH and FIR drying (LRH: 39%, 43% and 28%; FIR: 62%, 39% and 39%), while HA drying decreased TPC, TFC and FRAP values (28%, 21% and 1%), compared with fresh leaves. The main volatile compounds in fresh leaves were citronellal, followed by linalool and viridiflorol. Drying brought about an increase in the concentrations of volatile components, such as citronellal with HA, LRH and FIR drying (79%, 83% and 64%, respectively), compared with the results for fresh leaves (56%). LRH and HA drying increased essential fatty acid alpha‐linolenic acid (ALA, 18:3n‐3), while linoleic acid (LA, 18:2n‐6) was increased by FIR drying. The present study has provided useful information for the industrial use of dried kaffir lime production.     

Physicochemical Properties and Antioxidant Capacity of Chinese Olive (Canarium album L.) Cultivars

In this study, the physicochemical characteristics and antioxidant potentials of 10 Chinese olive cultivars were investigated. Considerable differences were found between cultivars in weight, edible yield, water content, size, shape, total soluble solids, and total titratable acidity. The major sugars and organic acids in all the cultivars were glucose, fructose, and malic acid. Phenolics were the most abundant antioxidants (1174.0 to 1799.6 mg gallic acid equivalents/100 g fresh weight). Twelve phenolic compounds were identified and quantified by UPLC‐MS/MS. Six compounds were identified first in the Chinese olive, with 3‐O‐galloylquinic acid and geraniin isomers as the most abundant compounds. The results also indicated that the phenolic content (TPC) correlated with the antioxidant properties of Chinese olive fruit extracts. A principal component analysis indicated that the Tantou and Tanxiang cultivars were a valuable source, with high TPC and antioxidant activity, whereas Maken22, Changying, and Green changying cultivars may be eaten fresh and had high sugar and low phenolic contents. This information will be useful for selecting suitable cultivars for industry and the market.     

Determination of oil palm fruit phenolic compounds and their antioxidant activities using spectrophotometric methods

There is scarce information on the phenolics of oil palm fruits (Elaeis guineensis). In this study, phenolics were extracted from oil palm fruits and analysed using spectrophotometry for information on the different types of palm phenolics and their antioxidative activities. Analyses of the total phenolic content (TPC), total flavonoid content (TFC), o‐diphenols index, hydroxycinnamic acid index, flavonols index and phenol index showed ranges between 5.64 and 83.97 g L^?1 gallic acid equivalent (GAE), 0.31–7.53 g L^?1 catechin equivalent, 4.90–93.20 g L^?1 GAE, 23.74–77.46 g L^?1 ferulic acid equivalent, 3.62–95.33 g L^?1 rutin equivalent and 15.90–247.22 g L^?1 GAE, respectively. The antioxidant assay, 2,2‐diphenyl‐2‐picrylhydrazyl radical scavenging assay, showed antioxidative activities in all the extracts with results ranging from 4.41 to 61.98 g L^?1 trolox equivalent. The high antioxidant activities of the oil palm fruit phenolics were also found to increase with increasing TPC and TFC.     

Phytochemical properties and antioxidant capacities of commercial raspberry varieties

The antioxidant capacities of 15 commercial raspberry varieties grown in North China were evaluated and their anthocyanin profiles determined by LC–ESI-MS. Total polyphenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant capacities (AOC) of the 15 raspberries were measured, respectively and the results showed that the TPC, TFC and TAC contents of raspberries correlated well with their antioxidant capacities. Raspberries with higher contents of phytochemicals showed higher antioxidant capacity. The results indicated that the 15 raspberry varieties may be divided into three groups according to their anthocyanin component analysis. The first group was made up of Triple Crown, Shawnee, and Navaho varieties with identical anthocyanin profiles and dark red color. The second group included Canby, Bristol and Mac black varieties, which possessed higher TAC/TPC ratio and contribute more to antioxidant capacity and the rest of the varieties were in the third group with lower antioxidant capacities. The higher phytochemical contents and antioxidant activities of raspberry varieties in the second group indicated that their consumption would be more beneficial to health.     

Antioxidant Activities and Phenolic Compounds of Several Tissues of Pawpaw (Asimina triloba [L.] Dunal) Grown in Korea

Pawpaw (Asimina triloba [L.] Dunal) possesses antioxidant compounds and strong inhibitors of cancer cells, and is widely cultivated in North America, Canada, and Korea. We analyzed the total phenolic and total flavonoid contents (TPC and TFC, respectively) of pawpaw plants grown in Korea and the antioxidant activities of their roots, twigs, leaves, and fruit with respect to 1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH) radical scavenging activity, 2,2′‐azino‐bis diammonium salt (ABTS) radical scavenging activity, ferrous (Fe²⁺) chelating ability, and nitrite scavenging activity. Pearson's correlation analyses revealed a linear correlation between TPC and antioxidant activities (r² >0.69). Root methanol extracts had higher TPC and antioxidant activities than other extracts, which was also consistent with those from the phenolic compounds found in those extracts. Therefore, antioxidant activities seem to depend on the TPC of each pawpaw tissue and pawpaw roots might be useful as a natural source of natural antioxidants.     

Effects of storage conditions and cooking on colour and antioxidant activities of organic pigmented rice

Influences of the conditions of raw rice storage and cooking on parameters related to colour and antioxidant activities of organic hulled red fragrant rice were investigated. Raw rice samples were vacuum‐packed in oriented polypropylene/aluminium/linear low‐density polyethylene or nylon/linear low‐density polyethylene pouches and stored at ambient temperature or 15 °C up to 12 months. Cooked samples were prepared from aged raw samples. Kernel colour, total anthocyanin content (TAC) of acidic methanolic extracts as well as total phenolic content (TPC), reducing power (RP) and radical scavenging activity (RSA) of methanolic extracts and enzymatically digested samples were maintained during 12‐month storage, regardless of packaging materials and storage temperatures. Cooked kernels had larger L value, lower a and b values, and greater TAC (dry basis), comparing with the raw rice. Cooking caused drastic decrease in TPC, RP and RSA of methanolic extracts. Nevertheless, less negative impacts of cooking were found for enzymatically digested samples.     

不同品种山楂活性成分及其抗氧化活性的研究

本文以产自山东地区的山里红和大金星这两个常见山楂品种作为研究对象,山楂冻干制成粉末后测定它们的总酚、总黄酮含量及抗氧化活性(DPPH、ORAC和PSC),并采用HPLC分析抗氧化活性成分的差异。结果显示不同品种山楂中的总酚和总黄酮含量各异,其中山里红果实的总酚(61.91 mg GA equiv./g DW)和总黄酮(55.96 mg catechin equiv./g DW)含量均显著高于大金星。山楂果实提取物均有较好的抗氧化活性,其中山里红品种表现出更好的抗氧化活性,其ORAC及PSC值分别是大金星的1.54和2倍。山楂果实提取液经HPLC法分析,鉴定出7种多酚类化学成分,最主要的酚类化合物为原花青素B2以及表儿茶素,且山里红果实多酚类化合物的含量显著高于大金星。综合比较发现山楂中的活性成分含量及种类各异,且山里红的抗氧化活性较强,是天然抗氧化剂的潜在原料。     

Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Organic strawberry fruits (Cv. ‘Albion’) were harvested at six different ripening stages and evaluated for physical and chemical parameters. Biometrical characteristics and moisture content did not change significantly during ripening. Total soluble solids, pH and colour development increased while titratable acidity and fruit firmness decreased 14.7% and 91%, respectively. Fructose, glucose, and sucrose followed similar tendencies. Final contents of these sugars were 2323.4, 1988.5, and 1578.4 mg/100 g. Citric, malic, and ascorbic acids followed a descending, irregular, and increasing tendency during ripening, respectively. Final contents of these acids were 822.8, 245.8, and 78.1 mg/100 g. Total anthocyanins content (TAC) increased during ripening, while the opposite was observed for total phenolic content (TPC). TAC and TPC in ripe fruit were 56.4 mg/100 g and 196 mg gallic acid equivalents (GAE)/100 g. Twenty eight phenolic compounds, mainly glycosides, were identified and quantified by HPLC-DAD–MS analysis. The concentration of these compounds was ripening dependent.     

Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits

Many species of Myrtaceae are cultivated in home gardens throughout the tropics for their edible fruit, and have been used in traditional medicine to treat several inflammatory conditions. Fruit phenolics are important dietary antioxidant and anti-inflammatory constituents. We have investigated the antiradical activity, total phenolic content (TPC), and total anthocyanin content (TAC) of 14 underutilized Myrtaceae fruits, namely Eugenia aggregata, E. brasiliensis, E. luschnathiana, E. reinwardtiana, Myrciaria cauliflora, M. dubia, M. vexator, Syzygium cumini, S. curranii, S. jambos, S. javanicum, S. malaccense, S. samarangense, and S. samarangense var. Taiwan pink. An HPLC-PDA method was developed to quantify the amounts of cyanidin 3-glucoside (1), delphinidin 3-glucoside (2), ellagic acid (3), kaempferol (4), myricetin (5), quercetin (6), quercitrin (7), and rutin (8) present in MeOH extracts of the fruit. TPC ranged from 3.57 to 101 mg/g, TAC ranged from undetectable to 12.1 mg/g, and antiradical activity, measured as DPPH˙ IC(50), ranged from very active (19.4 μg/ml) to inactive (389 μg/ml).     

Ultrasound-assisted extraction and antioxidant activity of phenolic and flavonoid compounds and ascorbic acid from rugosa rose (<Emphasis Type="Italic">Rosa rugosa</Emphasis> Thunb.) fruit

The present study aimed to extract total phenolic compounds (TPC), total flavonoid compounds (TFC), and ascorbic acid (AA) from the fruit of rugosa rose (Rosa rugosa Thunb.) by ultrasound-assisted extraction (UAE), and to evaluate their antioxidant activities. UAE significantly increased the extract yield compared with that obtained using the conventional method. TPC, TFC, and AA were extracted, depending on the extraction conditions (temperature, time, and ethanol concentration), in the range of 50.73–96.69, 15.93–31.88, and 3.06–6.08 mg/g, respectively. TPC and TFC were effectively extracted at a relatively high temperature (50 °C) than AA was (30 °C). The solvent condition used to extract TPC, TFC, and AA was 50% ethanol. The UAE condition for the highest antioxidant activity was obtained 30 °C, 30 min, and 50% ethanol, which were the same condition for the highest AA extraction. Among the extracts, AA showed a strong correlation with antioxidant activity at p-value of 0.001.     

Characterisation and comparison of phenols,flavonoids and isoflavones of soymilk and their correlations with antioxidant activity

To investigate the relationship between bioactive compounds and antioxidant property, total phenolic content (TPC), total flavonoid content (TFC), individual and total isoflavone content of soymilk and their correlations with oxygen‐radical‐absorbing capacity (ORAC), ferric reducing antioxidant power (FRAP) and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging capacity values were evaluated and compared. Results showed that TPC, TFC, isoflavones (including concentration and profiles) and antioxidation activity significantly varied among ten tested soybean cultivars. Significant correlations were established between DPPH and TFC (r = 0.553, P < 0.01), DPPH and TPC (r = 0.753, P < 0.01), FRAP and TFC (r = 0.599, P < 0.01) and FRAP and TPC (r = 0.616, P < 0.01). Positive linear correlations were found between subtotal, total isoflavones and ORAC. Unlike other isoflavone monomers, aglycone isoflavones correlated positively with DPPH and FRAP significantly. DPPH well correlated with FRAP, whereas neither DPPH nor FRAP correlated with ORAC. TPC, TFC, individual and total isoflavone values are potentially useful for soymilk antioxidant activity assessment.     

Berry anthocyanins: isolation,identification and antioxidant activities

Anthocyanins from bilberry, blackcurrant and cowberry were isolated for antioxidant evaluation. Individual compounds were identified and quantified using HPLC and HPLC/ESI–MS techniques. Antioxidant and radical‐scavenging capacities of the isolates were studied in emulsified methyl linoleate and human low‐density lipoprotein (LDL) in vitro and in the 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) test. The total anthocyanin contents in the phenolic extracts of bilberry, blackcurrant and cowberry were 6000, 2360 and 680 mg kg^?1 fresh weight respectively. There were four dominant compounds in blackcurrant (glucosides and rutinosides of cyanidin and delphinidin), three in cowberry (monoglycosides of cyanidin) and 15 in bilberry (monoglycosides of cyanidin, delphinidin, malvidin, peonidin and petunidin). Quantification as cyanidin‐3‐glucoside equivalents gave markedly lower results regarding the total anthocyanin concentration and the content of individual delphinidin and malvidin compounds compared with quantification based on corresponding standard compounds. Berry anthocyanins were highly active radical scavengers in the DPPH test and effective antioxidants in emulsion and human LDL. Copyright © 2003 Society of Chemical Industry     

Antimicrobial and Antioxidant Activities of Cichorium Intybus Root Extract Using Orthogonal Matrix Design

Solvent, impregnation time, sonication repetitions, and ultrasonic power were important factors in the process of ultrasound‐assisted extraction from chicory (Cichorium intybus) root, while there were no studies about optimizing these 4 factors for extract yield, total phenolic content (TPC), antioxidant, antibacterial, and antifungal activity of the extracts using orthogonal matrix design. The present research demonstrated that the solvent composition played a significant role in the improving extract yield, TPC, antioxidant, and antibacterial activities. The other 3 factors had inequable effect on different purposes, ultrasonic power could improve TPC and antioxidant activity, but long time of extraction lowered antioxidant activity. The TPC increased from 22.34 to 27.87 mg GAE (gallic acid equivalents)/100 g (dry extracts) with increasing solvent polarity. The half inhibition concentration (IC_50, μg/mL) of the radical scavenging activity of the chicory extracts ranged from 281.00 to 983.33 μg/mL. The content of caffeoylquinic acids of root extract, which was extracted by the optimal combination was 0.104%. Several extracts displayed antibacterial activities against Escherichia coli, Staphylococcus aureus, Bacillus thuringiensis, Bacillus subtilis, and Salmonella typhi, while Penicillium sp. and Aspergillus sp. resisted against all the extracts. Combination of 70% ethanol v/v, 24‐h impregnation time, 3 sonication rounds, and 300‐W ultrasonic input power was found to be the optimal combination for the chicory extract yield, TPC, antioxidant activity, and antibacterial activity.     

绿茶、橘皮、大豆中酚类物质体外消化前后稳定性及抗氧化活性的研究

本研究以富含3类代表性酚类化合物（黄烷醇、黄烷酮和异黄酮）的3种食物（绿茶、橘皮、大豆）作为原料,模拟其在人体口胃肠中的体外消化过程。采用高效液相色谱-二极管阵列检测器/电喷雾-四极杆-飞行时间串联质谱检测器（HPLC-DAD/ESI-Q-TOF-MS）检测体外消化前后酚类化合物的种类及含量变化,同时测定不同消化阶段总酚含量（TPC）、总黄酮含量（TFC）以及抗氧化活性（DPPH、ABTS、FRAP、ORAC）的变化。结果表明,绿茶提取物中检测出4种酚类化合物（表没食子儿茶素、(+)-儿茶素、表没食子儿茶素没食子酸酯和表儿茶素没食子酸酯）,大豆提取物中检测出4种酚类化合物（大豆苷、染料木苷、大豆苷元和染料木素）,橘皮提取物中检测出2种酚类化合物（柚皮苷和橙皮苷）;三种食物提取物中,经过体外消化后,绿茶提取物中的酚类化合物最不稳定,除(+)-儿茶素外,其余3种酚类物质几乎降解完全,损失率均达95%以上。绿茶、橘皮、大豆提取物的TPC在胃消化阶段显著升高（P<0.05）,在肠消化阶段显著降低（P<0.05）。绿茶提取物TFC在口腔和胃消化阶段显著升高（P<0.05）,在肠消化阶段显著降低（P<0.05）。橘皮、大豆提取物TFC与TPC变化趋势一致。绿茶提取物的四种抗氧化活性经胃肠消化后呈先升高再降低的趋势。大豆提取液体外消化前后ABTS、FRAP抗氧化活性在口腔阶段显著降低（P<0.05）,DPPH、ORAC抗氧化活性在口腔、胃消化阶段显著升高（P<0.05）,在肠消化阶段显著降低（P<0.05）。橘皮提取液ORAC抗氧化活性在肠消化阶段显著升高（P<0.05）,ABTS、FRAP抗氧化活性在体外消化阶段均表现出和总酚含量变化一致的趋势。     

Phenolic composition and antioxidant activity of white mulberry (Morus alba L.) fruits

Eight major mulberry cultivars [Nakhonratchasima 60 (NS 60), Buriram 60 (BR 60), Chumphon (CP), Wavee (WV), Chaingmai (CM), Pikultong (PT), Kamphaengsaen (KS) and Kamnanchul (KJ)] cultivated in Thailand were assessed for their flavonoid and phenolic acid composition using HPLC and tested for antioxidant potential using 2,2‐diphenyl‐1‐picrylhydrazyl hydrate (DPPH) assay. The total phenolic content (TPC) ranged from 104.78 to 213.53 mg GAE/100 g DW, and total flavonoid content (TFC) ranged from 69.58 to 211.01 mg CE/100 g DW. The major flavonoid compounds in mulberry fruit cultivars were (+)‐catechin (309.26–750.01 mg/100 g DW), procyanidin B1 (62.59–224.41 mg/100 g DW), quercetin (5.36–58.42 mg/100 g DW), rutin (18.73–26.90 mg/100 g DW) and (?)‐epicatechin (8.47–29.21 mg/100 g DW). Gallic acid, cinnamic acid and p‐hydroxybenzoic acid were found to be the major phenolic acids in mulberry fruit cultivars. The gallic acid and cinnamic acid contents ranged from 7.33 to 23.90 mg/100 g DW and from 11.64 to 15.05 mg/100 g DW, respectively. p‐Hydroxybenzoic acid content ranged from 1.77 mg/100 g DW (PT) to 7.13 mg/100 g DW (KJ). DPPH‐scavenging ability was excellent for ethanolic extract of NS 60, and EC₅₀ value of NS 60 (241.83 μg mL^?1) was significantly lower than those of the others (P < 0.05). TPC and TFC of the mulberry fruit were positively correlated with the DPPH‐scavenging ability.