Phytochemical profile and biological potential of mulberry teas (Morus nigra L.)

Authors

  • Slađana Čestić Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
  • Marija Radojković Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
  • Aleksandra Cvetanović Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia
  • Pavle Mašković Faculty of Agronomy in Čačak, University of Kragujevac, Cara Dušana 34, Čačak, Serbia
  • Saša Đurović Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia

DOI:

https://doi.org/10.5937/AASer1641025C

Keywords:

Morus nigra, tea, phytochemical profile, biological potential

Abstract

Black mulberry is the most medicinally important plant of the genus Morus. This study examines the chemical composition, antioxidant, antimicrobial and cytotoxic activity of mulberry leaves tea. The tea drinks were prepared in water (70, 80, 90 °C and boiling temperature). This study has shown that mulberry teas have high antioxidant, antimicrobial and cytotoxic activity. Experimental investigation has shown that the best conditions for preparing mulberry tea are with boiling water. Mulberry teas could be regarded as a promising source of bioactive natural compounds, which can be used both as a food supplement and herbal remedy. 

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Published

06.02.2026

Issue

Vol. 21 No. 41 (2016)

Section

Articles