Antioxidant activity and nutritional value in mature fruit of seven mulberry cultivars
Mulberry (Morus alba L.) is a traditional Chinese fruit used effectively in folk medicines to treat fever, protect the liver from damage, facilitate discharge of urine and lower blood pressure. Mulberry fruit contain large amounts of several antioxidants including anthocyanins, phenolic compounds and vitamin C. This study investigated the antioxidant activity, total phenolics, total flavonoids, vitamin C, anthocyanins and nutrient content of seven mulberry cultivars including: 1) Vietnam GQ2, 2) Taiwan 46C019, 3) Taiwan 228, 4) Taiwan 203, 5) Taiwan 108, 6) Taiwan Miaoli No.2, and 7) Taiwan Miaoli No.1. Mature mulberry fruit were collected from a plantation at the Royal Project Agricultural Station Pangda, in Samoeng District, Chiang Mai Province, during January 2016 to March 2017. The experiment was a completely randomized design. Fruit of Taiwan 203 had the highest antioxidant activity (7948 µmol Fe2+ g‑1), total phenolic compound (391.78 GAE 100 g‑1 FW), total flavonoids (62.04 mg (CE) 100 g‑1 FW), vitamin C (76.92 mg 100 g‑1 FW), anthocyanins (808.00 mg 100 g‑1 DW) and nutritional value (3.18% K, 0.53% Ca, 23.33 ppm Zn, 18.75 ppm Mn and 64.00 ppm Fe). Therefore, Taiwan 203 mulberry should be grown in the Samoeng District, Chiang Mai Province as a good source of natural antioxidants and nutrients that could be utilized in food, cosmetics and pharmaceutical products.
Chumpookam, J. and Jomngam, P. (2019). Antioxidant activity and nutritional value in mature fruit of seven mulberry cultivars. Acta Hortic. 1245, 79-84
Morus alba L., total phenolics, total flavonoids, vitamin C, anthocyanins