Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits |
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| Authors: | Mustafa Özgen Sedat Serçe Cemal Kaya |
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| Institution: | 1. Department of Horticulture, Faculty of Agriculture, University of Gaziosmanpa?a, 60240 Tokat, Turkey;2. Department of Horticulture, Faculty of Agriculture, Mustafa Kemal University, 31040 Antakya, Hatay, Turkey;3. Department of Food Engineering, Faculty of Agriculture, University of Gaziosmanpa?a, 60240 Tokat, Turkey |
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| Abstract: | In this study, phytochemical and antioxidant properties of anthocyanin-rich mulberry species of Morus nigra L. (black mulberry) and Morus rubra L. (red mulberry) fruits harvested from across Turkey were investigated. Fruit color, total phenolics (TP), total monomeric anthocyanin (TMA), titratable acidity (TA), and individual sugar and organic acid compositions were determined. Total antioxidant capacity (TAC) of fruits was assessed by both the trolox-equivalent antioxidant capacity (TEAC) and the ferric reducing antioxidant power (FRAP) assays. Black mulberry exhibited higher TP, TMA, TAC and TA when compared to red mulberry. The average TP contents of M. nigra and M. rubra were 2737 and 1603 μg gallic acid equivalent in g fresh weight basis (GAE/g fw), respectively. M. nigra had the richest amount of anthocyanin with an average of 571 μg cy-3-glu/g fw. Overall, TAC averaged 10.5 and 12.0 mmol TE/L by the TEAC and FRAP methods, respectively. We found that FRAP, TEAC, TP and TMA were significantly correlated (r = 0.64–0.99) with each other. Fructose (5.27 g/100 mL) and glucose (5.81 g/100 mL) were determined to be the major sugars in both mulberries. M. nigra displayed a higher TA (2.05 g/100 mL) than M. rubra (0.78 g/100 mL), with citric acid as the major acid. |
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| Keywords: | Anthocyanin FRAP Black mulberry Red mulberry Organic acids Phenolic TEAC |
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