Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits
2009
Özgen, Mustafa | Serçe, S (Sedat) | Kaya, Cemal
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 1603μg gallic acid equivalent in g fresh weight basis (GAE/g fw), respectively. M. nigra had the richest amount of anthocyanin with an average of 571μg cy-3-glu/g fw. Overall, TAC averaged 10.5 and 12.0mmol 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 (5.27g/100mL) and glucose (5.81g/100mL) were determined to be the major sugars in both mulberries. M. nigra displayed a higher TA (2.05g/100mL) than M. rubra (0.78g/100mL), with citric acid as the major acid.
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