antioxidant and hemolysis protective effects of polyphenol-rich extract from mulberry fruits

Background: mulberry fruits are a superior source of polyphenol, especially anthocyanins that contribute potentially to the beneficial effects which include reducing the risk of cardiovascular diseases and cancers with antioxidant, anti-inflammatory, and chemoprotective properties. objectives: in this study, purification of the polyphenol-rich extract from mulberry fruit (mpe) was purified and assessed the activities of antioxidant and hemolysis protective in vivo and in vitro. materials and methods: antioxidant activities in vitro was measured by quantifying its 2,2-diphenyl-1-picrylhydrazyl (dpph) scavenging activity, reducing power and fe2+-chelating ability. mpe was purified by high-pressure liquid chromatography (hplc) and analyzed individual polyphenols using liquid chromatography-mass spectrometry (lc-ms)/ms. results: the total polyphenol content was 147.69 ± 0.02 mg gallic acid equivalents (gae)/g dried weight (dw) in the extract and 403.55 ± 0.02 mg gae/g dw in the purified extract. further identification by hplc-ultraviolet-visible and lc-ms/ms analysis indicated in mpe, an anthocyanin compound, cyanidin-3-o-glucoside. with regard to in vitro assays, mpe possessed antioxidant effect, especially in fe2+ chelating ability with an ic50value of 1.016 mg/ml. the protective effects on mouse red blood cell hemolysis and lipid peroxidation ex vivo were dose and time dependent. conclusion: it indicates that mpe could be a good candidate for future biomedical applications to promote human health with limited side effects.