Evaluation of flavonoid and polyphenol constituents in mulberry leaves using HPLC fingerprint analysis

Summary The mulberry leaf is a promising dietary source of antioxidants due to its high levels of beneficial compounds. To further examine its antioxidant properties, twelve batches of authenticated mulberry leaf, with total flavonoid contents (TFC) ranging from 24.34 mg g −1 DW to 58.42 mg g −1 DW and total polyphenol content (TPC) ranging from 11.49 mg g −1 DW to 30.03 mg g −1 DW, were investigated. According to Spearman’s coefficient,...