Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC

GUNDOGDU M., MURADOGLU F., Sensoy R. İ., Yilmaz H.

SCIENTIA HORTICULTURAE, vol.132, pp.37-41, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 132
  • Publication Date: 2011
  • Doi Number: 10.1016/j.scienta.2011.09.035
  • Journal Name: SCIENTIA HORTICULTURAE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.37-41
  • Keywords: Mulberry, Organic acid, Phenolic, Sugar, Vitamin C, ANTIOXIDANT ACTIVITIES, ORGANIC-ACIDS, MULBERRY, GERMPLASM
  • Van Yüzüncü Yıl University Affiliated: Yes

Abstract

This study was carried out to determine the organic acid content, phenolic compound content, sugar content. vitamin C (ascorbic acid) content and total antioxidant capacity of white mulberry (Morus alba L), black mulberry (Morus nigra L.) and red mulberry (Morus rubra L) fruits grown in Van province of Turkey. It was determined that the chief organic acid in these mulberry species was malic acid ranging from 1.32 to 4.47g 100 g(-1) fw, followed by citric acid ranging from 0.39 to 1.08g 100g(-1) fw. Looking at the contents of phenolic compound, chlorogenic acid and rutin had come to the fore ranging from 0.12 to 3.11 mg g(-1) fw and from 0.85 to 1.42 mg g(-1) fw, respectively. Fruit glucose contents of the studied species were higher than their fructose contents, varying between 6.07 and 7.75g 100 g(-1) fw. Total antioxidant capacity and vitamin C contents of the mulberry species ranged from 4.49 to 13.99 mu mol TEg(-1) fw and from 11.30 to 24.42 mg 100 g(-1) fw, respectively. (C) 2011 Elsevier B.V. All rights reserved.