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    Article

    Chemical composition, nutritional value, and antioxidant activities of eight mulberry cultivars from China

    Linghong Liang1, Xiangyang Wu1★, Maomao Zhu1, Weiguo Zhao2, Fang Li1, Ye Zou1, Liuqing Yang1★ Corresponding author

    1. 1Department of Applied Chemistry, School of Chemistry and Chemical Engineering, Jiangsu University, 301 Xuefu Road, 212013 Zhenjiang, Jiangsu, China.
    2. 2Key Laboratory of Silkworm Biotechnology, Ministry of Agriculture, Sericultural Research Institute, Chinese Academy of Agricultural Sciences, Jiangsu University of Science and Technology, 2 Mengxi Road, 212003 Zhenjiang, Jiangsu, China.

    CORRESPONDENCE

    Xiangyang Wu

    Department of Applied Chemistry, School of Chemistry and Chemical Engineering, Jiangsu University, 301 Xuefu Road, 212013 Zhenjiang, Jiangsu, China.

    yangliuqing@ujs.edu.cn

    Received: 19-08-2011; Revised: 12-10-2011.

    Volume 8, Issue 31 · pp. 215–224 · PUBLISHED 2 August 2012 · DOI: 10.4103/0973-1296.99287

    View on Pharmacogn. Mag. original site ↗

    ABSTRACT

    Background: Mulberry (Morus, Moraceae) is widely distributed in the temperate, subtropical, or tropical regions of the world, while there are no conclusive reports on the chemical composition, nutritional value, and antioxidant properties of mulberry cultivars from China. Objective: To investigate chemical properties and to determine proximate nutritive compounds of the eight mulberry cultivars. Materials and Methods: Chemical properties (including moisture, ash, total dry matter, total soluble solids, pH, and total titratable acidity) of the eight mulberry cultivars were investigated. Proximate nutritive compounds (including crude protein, crude fat, mineral elements, total anthocyanins, total polyphenols, total flavonoids, and total sugars) were also determined. Results: The results indicated that the moisture contents were 70.0-87.4%, the crude protein contents 1.62-5.54%, and the crude fat contents from 1.23-2.23%. The major fatty acids in mulberry fruits were linoleic acid (C18:2) and palmitic acid (C16:0), 26.40-74.77% and 9.29-22.26%, respectively. Mulberry fruit is also a good source of minerals and the potassium content (521.37-1718.60 mg/100g DW) is especially higher than that of other elements. Compared with other species, the Morus atropurpurea Roxb. had relatively high total polyphenols content (189.67-246.00 mg GAE/100mg) and anthocyanins content (114.67-193.00 mg/100mg). There was a good linear correlation between antioxidant activity and total polyphenols content. Conclusion: Significant differences of the chemical composition, nutritional value, and antioxidant activities among the mulberry cultivars were observed, the Morus atropurpurea Roxb. showed considerable high nutritional value and antioxidant activity which could be developed for functional food that benefits human health.

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      Liang, L., Wu, X., Zhu, M., Zhao, W., Li, F., Zou, Y., & Yang, L. (2012). Chemical composition, nutritional value, and antioxidant activities of eight mulberry cultivars from China. Pharmacognosy Magazine, 8(31), 215–224. https://doi.org/10.4103/0973-1296.99287