Species Variability for Fruit Antioxidant and Radical Scavenging Abilities in Mulberry

Abstract

Fruits from five accessions of mulberry (Morussp.) representing Morus nigra, Morus lavigeta, and Morus alba were evaluated for ferric reducing antioxidant potential, diphenyl picryl hydrazyl radical scavenging ability, total phenols, flavonoids, anthocyanins, and ascorbic acid contents. In fresh fruits, higher antioxidant capacity was found in M. nigra followed by M. lavigeta and the lowest capacity was observed in M. alba. Higher ferric reducing antioxidant potential and diphenyl picryl hydrazyl scavenging capacities were mainly due to higher anthocyanins. Among the black accessions evaluated, Acc. No. 362 and 497 recorded the highest ferric reducing antioxidant potential (4,515.75 and 4,224.24 mg ascorbic acid equivalent antioxidant capacity 100 g−1 dry wt, respectively), diphenyl picryl hydrazyl (IC50 values of 0.124 and 0.116 mg−1, respectively), and anthocyanin (4,255.65 and 4,103.93 mg/100 g−1 dry wt, respectively) content when compared to other accessions. Accession number 249 (M. alba) with white colored fruits recorded the lowest antioxidant capacity. A phenolic acid profile of fruits indicated that these accessions are rich in caffeic and gallic acids. Gentisic and protocatechuic acids were also found in fairly good quantities. Dried fruits also recorded very high antioxidant (0.18–2.32 g ascorbic acid equivalent antioxidant capacity 100 g−1 dry weight) and diphenyl picryl hydrazyl radical scavenging abilities (IC50 of 0.3–2.98 mg, quantity needed for removing 50% of diphenyl picryl hydrazyl radicals). Results indicated that black mulberry fruits could be used for preparation of high antioxidant postharvest products.