Chemical, Technological and Biological Evaluation of Mulberry and Persimmon Leaves

Abdelaleem, Mohamed; Al-Sayed, Hanan Mohamed Abdo; Elkatry, Haiam Omar

doi:10.21608/ajnsa.2019.5487.1126

Chemical, Technological and Biological Evaluation of Mulberry and Persimmon Leaves

Document Type : Original Article

Authors

¹ Plant research Department ,Nuclear Research Center, Atomic Energy Autoroty

² Food Science department, Faculty of Agriculture, Ain Shams University, Egypt.

³ Specific Education Faculty, Home Economics Department, Ain Shams University, Egypt

10.21608/ajnsa.2019.5487.1126

Abstract

This study was undertaken to determine the total phenolic content (TPC) and total flavonoid content (TFC) in both irradiated and non-irradiated mulberry and persimmon extracts (water and methanolic extract). As well as, it was determined oxidative stability of these extracts against sunflower oil (SFO). The water extract possess to have higher content in both TPC and TFC. Irradiation exposure increased the antioxidant activity, especially at dose 1.5 kGy. Chemical composition of persimmon leaves had higher fiber content than mulberry. Sensory evaluation of blends formula mulberry and persimmon herbal tea was achieved the best overall acceptability (8.8) at level of 3% from each. Administration of 1.2 g/Kg from mulberry, persimmon leaves and their blends represented 72.5%, 71.6% and 73.5% reduction in glucose levels, in rats administrated with water extract, and 73.1%, 68.4% and 71% reduction with rats administrated powder. Thyroid hormones thyroxine (T4) and triiodothyronine (T3) showed significantly (P<0.05) decreases in diabetic rats treated with mulberry and persimmon compared to diabetic rats. Lipid profile, renal and hepatic enzymes were ameliorated in rats treated with the studied leaves. Mulberry and persimmon leaves possess hypoglycemic activity, beneficial effects on lipid profile, renal and hepatic functions in rats treated with mulberry and persimmon leaves.

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