Antioxidant activity, total phenolic content and selected physicochemical properties of white mulberry (Morus alba L.) fruits

Gungor N., ŞENGÜL M.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.11, no.1, pp.44-52, 2008 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 11 Issue: 1
  • Publication Date: 2008
  • Doi Number: 10.1080/10942910701558652
  • Journal Name: INTERNATIONAL JOURNAL OF FOOD PROPERTIES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.44-52
  • Keywords: mulberry, Morus alba L., antioxidant activity, total phenolic, mineral content, CAPACITY, VEGETABLES, CULTIVARS, EXTRACTS, LONGAN, FOODS
  • Ataturk University Affiliated: Yes

Abstract

In this study, total phenolic content, antioxidant activity, mineral content and selected physicochemical properties of three white mulberry phenotypes (Morus alba L.) grown in Turkey were measured. Moisture, total soluble solids, total sugar, sucrose, reducing sugar, protein, ash, pH, titratable acidity, color (L, a, b), vitamin C, total phenolic, antioxidant activity of fruits were determined between 72.85-79.75 g/100 g fresh fruit, 21.25-28.50 g/100 g fresh fruit, 12.18-17.02 g/100 g fresh fruit, 1.57-4.36 g/100 g fresh fruit, 9.42-15.46 g/100 g fresh fruit, 0.82-0.89 g/100 g fresh fruit, 2.20-2.65 g/100 g fresh fruit, 5.70-5.86, 0.25-0.28 g/100 g fresh fruit, 31.24-68.69, -2.46 to 15.68, 4.58-21.74, 10.15-21.50 mg/100 g fresh fruit, 18.16-19.24 mu g gallic acid equivalent/mg of sample, and 33.96-38.96%, of sample respectively. Fruits were generally found high in P and low in Ca.