Abstract
Mulberry is one of the most consumed fruit for its special taste, and its nutritional and medicinal properties. The present study aims to track for the first time the chemical changes occurring in three Tunisian Mulberry species: Morus alba L., Morus nigra L. and Morus rubra L. fruits according to four classified maturity stages. Nutritional composition showed that mulberries content varied from species to the other and from a stage to another. Protein increases during maturation while Ash decrease with surprisingly the highest amounts in Morus rubra L. Fatty acid composition proved richness of polyunsaturated fatty acids, with a light decrease from immature stages to mature ones. Mulberries volatile components showed a heterogeneous composition such as mineral composition with a decrease during maturation of calcium, iron, magnesium and manganese amounts). Also, polyphenols and flavonoids content became lower, reducing antioxidant potential with maturation while anthocyanins content became higher. Results proved that mulberry powdered fruits, specially Morus rubra L. have high nutritional potential and suggest immature stages valorization for human beings.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
