Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits
Yükleniyor...
Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, phytochemical and antioxidant properties of anthocyanin-rich mulberry species of Morris nigra L. (black mulberry) and Mortis 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 mu g 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 mu g 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. (c) 2008 Elsevier B.V. All rights reserved.
Açıklama
Anahtar Kelimeler
Anthocyanin, FRAP, Black mulberry, Red mulberry, Organic acids, Phenolic, TEAC
Kaynak
Scientia Horticulturae
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
119
Sayı
3
