Consumption of Anthocyanin-Rich Mulberry Fruit Jelly with a High-Fat Meal Decreases Postprandial Serum Cardiometabolic Risk Factors in Dyslipidemia Subjects

Table 4

Anthocyanins and antioxidant activities of MFP jelly¹.

Anthocyanins and antioxidant activities		Jelly formulas
		Control	MFP
TPCs (mg GAE/g DW)		2.93 ± 0.12	21.34 ± 0.71
Antioxidant activities	DPPH radical scavenging assay (µmol TE/100g DW)	0.17 ± 0.02	1.20 ± 0.12
	FRAP assay (μmol TE/g DW)	4.11 ± 0.39	127.68 ± 10.58
	ORAC assay (μmol TE/g DW)	ND	67.77 ± 5.12
Total anthocyanin (mg/g DW)		ND	12.76 ± 3.80
Cyanidin-3-glucoside (C3G) (mg/g DW)		ND	7.40 ± 2.23
Cyanidin-3-rutinoside (C3R) (mg/g DW)		ND	5.36 ± 1.57
Cyanidin (μg/g DW)		ND	1.31 ± 0.17

¹Results are mean ± standard deviation (SD) (n = 3); ND = not detected. Samples were extracted with 70% MeOH (50 mg/mL). The extracts were shaken at 50°C for 2 h to reach the optimized extraction of TPCs, antioxidant activities, and total anthocyanin and cyanidin contents. TE = trolox equivalent; GAE = gallic equivalent; Dw = dry weight.