Black Mulberry Fruits Research Articles

Formulation of Antioxidant Gel from Black Mulberry Fruit Extract (Morus nigra L.).

Background:Ultraviolet (UV) radiation from the sun that is composed of UVA and UVB can cause premature aging when exposed to the skin. Black mulberry fruit (Morus nigra L.) contains anthocyanins as antioxidants that can be protective against UV exposure. The aim of this research was to produce gel formulation from the extract of black mulberry as an antioxidant and sunscreen.Materials and Methods:This research started with the maceration process using 96% ethanol solvent. Later, antioxidant activity of the extract was determined using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and compared with vitamin C. Furthermore, the extracts were formulated into gel with variations of hydroxypropyl methylcellulose, sodium carboxymethyl cellulose, Carbopol 934, and extract concentrations. The products were then physically evaluated, including organoleptic evaluation, homogeneity, pH, viscosity, and dispersion, as well as the hedonic test, irritation test, and antioxidant activity test.Results:The results showed that black mulberry extract had antioxidant activity with the half maximal inhibitory concentration (IC50) value of 146.73ppm and its antioxidant strength was 39.6 times lower than that of vitamin C. The formulation with best physical evaluation results was given by formula 4 (Carbopol 934, 1.5%) with extract concentration 0.61%. This formula showed antioxidant activity with an IC50 value of 104.659ppm. Furthermore, on the basis of hedonic test and irritation test, this formula was the most popular and was categorized as a safe topical gel.Conclusion:The gel of black mulberry extract had antioxidant activity and was categorized as a safe topical gel.

Genotoxic and Genoprotective Potential of Black Mulberry (Morus nigra) Fruit.

Black Mulberry (Morus nigra L.) belongs to Moraceae family. The present study evaluated the possible genotoxic and/or protective activities of black mulberry fruit juice (BMFJ), in vitro, using mitomycin C (MMC) as a positive control, by chromosomal aberrations and micronucleus assays. Human lymphocytes were treated with BMFJ concentrations alone (1/1, 1/2, 1/4, 1/8 dilutions), pretreatment (49h) (0.20 μg/ml MMC+ 1/1 BMFJ, 0.20 μg/ml MMC+1/2 diluted BMFJ, 0.20 μg/ml MMC+1/4 diluted BMFJ, 0.20 μg/ml MMC+1/8 diluted BMFJ) and simultaneous-treatment (48h) (0.20 μg/ml MMC+ 1/1 BMFJ, 0.20 μg/ml MMC+1/2 diluted BMFJ, 0.20 μg/ml MMC+1/4 diluted BMFJ, 0.20 μg/ml MMC+1/8 diluted BMFJ). The in vitro results demonstrated that BMFJ showed no genotoxicity, but it significantly decreased chromosomal aberration and micronucleus frequency induced by MMC. Our results showed that all concentrations ofBMFJ revealed no genotoxicity but protective activity against genomic changes induced by anti-tumor agent MMC in human lymphocytes. Protective effects of BMFJ on MMC induced chromosomal damages most probably due to its free radical scavenging activity.

Extraction of polysaccharides from black mulberry fruit and their effect on enhancing antioxidant activity

The optimal extraction conditions with yield of 11.86 ± 0.21% for extraction of crude polysaccharide from black mulberry fruit were obtained as extraction temperature 87 °C, extraction time 3 h and ratio of water to raw material 39 mL/g. Two purified fractions of BMP-1-1 and BMP-2-1 with average molecular weights of 615 and 405 kDa, respectively, were obtained by chromatography of DEAE-52 cellulose and Sephadex G-100. BMP-1-1 consisted of mannose, rhamnose, glucuronic acid, galactose and arabinose, BMP-2-1 consisted of rhamnose, glucuronic acid, galacturonic acid, galactose and arabinose. Crude BMP exhibited the strongest reducing power and protective effect on H2O2-induced oxidative injury in PC12 cells and the most effective scavenging activities against DPPH, ABTS and hydroxyl radical.

Development of Gel Dossage Form From Mulberry Fruit Extract as A Facial Treatment

Skin care is very important in cosmetics, especially facial treatments. Black mulberry is rich in phenols and is therefor usable in the treatment of acne. It also contains anthocyanin, a well-known antioxidant and a potential source of sun protection. This research aimed to develop a gel dossage from black mulberries (Morus nigra) extracts that would function as an antibacterial, antioxidant and sun blocking facial treatment. This research started with black mulberry fruit extracted through the maceration method by using ethanol (96%). Then, the antibacterial activity of the extract was determined by the disc-diffusion method, while the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined by the microdilution method. Antioxidant activity of the extract was determined using the 1,1- diphenyl-2-picrilhidrazil (DPPH) method with vitamin C as a comparison. Furthermore, the extracts were formulated into gel formulas with variations of HPMC, Na-CMC, carbopol 934 and extract concentrations. The products were then physically evaluated for organoleptics, homogeneity, pH, viscosity, and dispersion as well as undergoing a hedonic test, an irritation test, an antioxidant activity test and determining the SPF value of the preparation. The results showed that the black mulberry fruit extract has antibacterial activity with MIC value of 0,025 g/mL against S. epidermidis and P. acnes, while MBC values were 0,025 g/mL and 0,05 g/mL, respectively. The black mulberry extract had antioxidant activity with IC50 value, i.e 146,73 μg/mL vitamin c i.e. 3,17 μg/mL. Formulation with best physical evaluation results showed ina formula containing a carbopol gel base of 934 0,015 g/mL with an extract cconcentration of 0,075 g/mL. This formula resulted in antioxidant activity with an IC50 value, i.e 1004,6 μg/mL, antibacterial activity with inhibition zone 6.83 ± 1.4 mm against and 6.76 ± 0.9 mm against S. epidermidis and P. acnes respectively and an SPF value of 1.9.

Phenotypic and chemical variation of black mulberry (Morus nigra) genotypes

It is believed that black mulberry (Morus nigra) is a healthier fruit among mulberry species due to its high bioactive content. In the present study, the morphological and chemical variabilities of this species were investigated. There were statistical differences in terms of the morphological and chemical traits between the genotypes. Out of 37 morphological and seven chemical characters, 20 morphological and five chemical traits showed a coefficient of variation (CV) greater than 20.00%, indicating a high variability between the genotypes for these traits. The fruit weight varied between 1.79 and 5.69 g with an average of 3.85 g. The highest TSS content was 24.80%, while the lowest TSS was 11.20%, with an average of 18.42. The content of total anthocyanins was found between 57.62 and 475.65 mg CGE 100 g−1 FrWe. Total phenols ranged from 232.27 to 1777.73 mg GAE 100 g−1 FrWe. The fruit weight showed positive correlations with tree growth vigor, leaf length and leaf width. In addition, fruit weight was positively correlated with fruit length and fruit width. Furthermore, TSS was positively correlated with phenolic content and flavonoid content. The results obtained from the hierarchical grouping analysis separated genotypes into three and two main groups based on morphological and chemical characters, respectively. The present study increased knowledge about the phenotypic variation and phytochemical properties of black mulberry fruits and can be useful for producers, breeders, and processors.

Effects of ozone-enriched storage atmosphere on postharvest quality of black mulberry fruits (Morus nigra L.)

Ozone, a popular agent for food industry, was examined to extend the shelf life of fresh mulberry fruit. Changes in quality parameters of mulberries were investigated during storage in cold rooms with ambient air and ozone atmospheres (0.64 and 5.14 mg m−3) for 6 days at 2 °C and 95% RH. The selected quality parameters were the counts of total aerobic mesophilic bacteria (TAMB), Enterobacteriaceae, yeast-mold, weight loss, and the contents of ascorbic acid and total monomeric anthocyanins. On the first sampling day, the numbers of all microorganisms tested were significantly lower in the samples stored in 5.14 mg m−3 ozone atmosphere compared to that in air (p < 0.05). However, at the end of the storage period the counts of TAMB and yeast-mold in the samples stored in air and ozone were not significantly different (p > 0.05). The case was different for Enterobacteriaceae where the counts in the samples stored in 5.14 mg m−3 ozone atmosphere were significantly lower than the other samples (p < 0.05). Weight loss was less severe in the samples stored in ozone atmosphere compared to the control samples. Ozone in the storage atmosphere did not have any detrimental effect on anthocyanins and ascorbic acid contents of the fruit.

Antinociceptive and Antibacterial Properties of Anthocyanins and Flavonols from Fruits of Black and Non-Black Mulberries.

Anthocyanins and flavones are important pigments responsible for the coloration of fruits. Mulberry fruit is rich in anthocyanins and flavonols, which have multiple uses in traditional Chinese medicine. The antinociceptive and antibacterial activities of total flavonoids (TF) from black mulberry (MnTF, TF of Morus nigra) and non-black mulberry (MmTF, TF of Morus mongolica; and MazTF, TF of Morus alba ‘Zhenzhubai’) fruits were studied. MnTF was rich in anthocyanins (11.3 mg/g) and flavonols (0.7 mg/g) identified by ultra-performance liquid chromatography–tunable ultraviolet/mass single-quadrupole detection (UPLC–TUV/QDa). Comparatively, MmTF and MazTF had low flavonol contents and MazTF had no anthocyanins. MnTF showed significantly higher antinociceptive and antibacterial activities toward Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus than MmTF and MazTF. MnTF inhibited the expression of interleukin 6 (IL-6), inducible nitric oxide synthase (iNOS), phospho-p65 (p-p65) and phospho-IκBα (p-IκBα), and increased interleukin 10 (IL-10). Additionally, mice tests showed that cyanidin-3-O-glucoside (C3G), rutin (Ru) and isoquercetin (IQ) were the main active ingredients in the antinociceptive process. Stronger antinociceptive effect of MnTF was correlated with its high content of anthocyanins and flavonols and its inhibitory effects on proinflammatory cytokines, iNOS and nuclear factor-κB (NF-κB) pathway-related proteins.

Phytochemical Screening, Antibacterial Activity, and Mode of Action on Morus nigra

Introduction: The Morus nigra (Moraceae) known as black mulberry is a well-grown plant in Lembang, Indonesia. Previous studies showed that black mulberry fruit has activity as antibacterial and antioxidant. The aims of this study were to evaluate the antibacterial effect of ethanol extract from stem bark, fruit, and leaves of Morus nigra, MIC and morphological changes of the most active extract against Staphylococcus epidermidis and Propionibacterium acnes. Methods: Agar diffusion and microdilution assays were used to evaluate the antibacterial effect of the extract by measuring the zone of inhibition and the minimum inhibitory concentration (MIC) of the extract against the test bacteria. Scanning electron microscopy (SEM) was performed to evaluate the morphological changes induced by the extract in cellular membrane of the bacteria. Protein and ion leakage from the bacterial cells induced by the extract were also evaluated. Results: The antibacterial activity showed the most active extract was an ethanol extract of the stem bark against S. epidermidis and P. acnes with MIC value 4 mg/ml and 2 mg/ml, respectively. The extract also induced protein and ion leakage in test bacterial cells. SEM findings revealed that the extract induced potential cellular membrane damage in 4xMIC. Conclusion: The antibacterial activity was related to the damaged of bacterial cell wall.

PENAMBAHAN GULA DAPAT MENINGKATKAN STABILITAS WARNA EKSTRAK ANTOSIANIN BUAH MURBEI HITAM YANG TERPAPAR CAHAYA FLUORESENS

Anthocyanins are red to purple pigments and one of potent safe and natural food colorants which possess superior antioxidant activity. However, the stability of anthocyanins depends on various factors, including structure and concentrations, pH, temperatures, light, co-pigment, ascorbic acid, enzymes, metal ions, sugars, protein, sulfur dioxide. The aims of this research were to evaluate the effects of sugar addition on the stability of anthocyanin of black mulberry under different fluorescent light intensities and to determine the appropriate concentration of sugar that could increase black mulberry (Morus nigra L.) anthocyanin stability. Fluorescent lamp at 3370, 4210, and 8820 lux (18, 23, and 32 watt, respectively) were used to illuminate black mulberry fruit extract (10.09 g/L) following 20, 40, 60% (w/v) of sugar addition. Determination of anthocyanin color stability in extract of black mulberry fruit was perfomed using degradation kinetics modeling to obtain the appropriate order. The concentration rate (k) and half life (t 1/2 ) were then calculated based on subsequent order. The results showed that 20% sugar addition enhance the stability of black mulberry anthocyanin extract as compared to that of control (without sugar addition) as indicated by half life increment from 170.826 to 183.733 h. On the other hand, anthocyanin stability decreased to 166.618 and 146.235 h half life with further sugar addition to 40 and 60%, respectively. Therefore, 20% sugar addition to black mulberry extract could improve its anthocyanin stability.

Effects of the ethanol extract of black mulberry (Morus nigra L.) fruit on experimental atherosclerosis in rats

Ethnopharmacological relevanceAtherosclerosis (AS) is the major pathogenic component of coronary artery and cardiovascular disease. Studies have increasingly focused on natural medicines that have lipid-lowering, anti-inflammatory, and endothelial–protection activities. Black mulberry fruits are traditionally used in Uyghur folk medicine for the prevention and treatment of cardiovascular diseases in southern Xinjiang region of China. However, its underlying mechanisms remain unknown. Thus, our objective was to explore the effects and underlying mechanisms of ethanol extract of black mulberry (EEBM) in experimental atherosclerotic rats. Materials and methodsThe black mulberry fruit was extracted with acid ethanol and chromatographed on an AB-8 macroporous resin to obtain EEBM. Atherosclerotic rats were divided into five groups: normal, model, model plus simvastatin (5mg/kgd·body weight), and model plus low-dose and high-dose EEBM groups (105 and 210mg/kgd·body weight, respectively). Serum lipid profiles were measured by an automatic biochemistry analyser. The activities of anti-oxidative enzymes were determined using the chemical colorimetric method. Pathological changes in liver and arteries were examined by hematoxylin and eosin (H&E), and the intima-media thickness was measured. ResultsThe high-dose EEBM group showed significantly reduced total cholesterol, triglyceride, and low-density lipoprotein-cholesterol levels, as well as atherogenic index. Furthermore, treatment with high-dose EEBM markedly decreased malondialdehyde content and enhanced anti-oxidative enzyme activities. Histopathological examination showed that EEBM attenuated hepatic steatosis and reduced intima-media thickness and arterial atherosclerotic lesions in atherosclerotic rats. These results suggest that EEBM suppressed atherosclerosis development in atherosclerotic rats by regulating lipid metabolism abnormalities, enhancing anti-oxidative activities, and reducing atherosclerotic lesions, which could be attributed to anthocyanins (23.75%), or the cooperative action of anthocyanins, polyphenols (2.95%), and flavonoids (0.94%).

Changes in the Quality of Black Mulberry and Blueberry Sherbets During Storage

This study was evaluated the quality properties of traditional drink sherbets that are prepared from black mulberry and blueberry fruits. After production sherbets were investigated to determine their pH, acidity, °brix and colour values, total sugar, phenolic, anthocyanin and antioxidant contents. Moreover the sherbets stored at 4°C during 2 months and the changes in these quality properties were examined per month. As a result statistically significant changes were observed in the quality properties of these sherbets of black mulberry and blueberry fruits which are known with their rich content of phytochemical compounds. The results show that in blueberry sherbet the degradation of phenolics was faster than black mulberry sherbet. Anthocyanins that are higher in black mulberry sherbets after production were preserved better in blueberry sherbets at the end of 2nd month. L*and a* values decreased for blackberry and blueberry sherbets during storage. b* value decreased from 5.59 to 4.92 for blackberry sherbet while it increased from 0.62 to 0.79 for blueberry sherbet at the end of the storage time.

Peel-off gel formulation from black mulberries (Morus nigra) extract as anti-acne mask

Background: Acne is a skin disease characterized by chronic inflammation in the polisebasea that often occurs in adolescence. Utilization of the black mulberry fruit with a high phenolic is one alternative for the treatment of acne. Aims and Objectives: The aims of this research are to develop and test a peel-off mask gel prepared from black mulberries (Morus nigra) extracts, which has antibacterial activity against Staphylococcus epidermidis and Propionibacterium acnes. Materials and Methods: Black mulberry fruit was extracted with the maceration method by using ethanol (96%). Then, the antibacterial activity of the extract was determined by the disc-diffusion method, while the mean inhibitory concentration (MIC) and mean bactericidal concentration (MBC) were determined by the microdilution method. Then, the extract was formulated into the base of the peel-off mask gel containing variations in concentration of polyvinyl alcohol (7%, 9%, and 10%) and hydroxypropyl methylcellulose (2% and 2.5%). The formulations prepared were evaluated for their physical properties, including organoleptic behavior, homogeneity, pH, viscosity, spreadability, and drying time. Irritation tests were performed, and antibacterial activity of the formulation was also assessed. Results: The results showed that the black mulberry fruit extract has antibacterial activity with MIC value of 2.5% against S. epidermidis and P. acnes, while MBC values were 2.5% and 5%, respectively. Formulations with the best results of physical evaluation were obtained for the formula containing polyvinyl alcohol at 7% and hydroxypropyl methyl cellulose at 2.5%. The antibacterial activity of the peel-off mask gel formulation from black mulberries (M. nigra) extract occurs with 3 × MIC and produce inhibition zone 6.11 ± 3.2 mm against S. epidermidis and 5.43 ± 0.6 mm against P. acnes. Conclusion: It can be concluded that the peel-off mask gel prepared from black mulberry (M. nigra) fruit extract is effective as well as safe to be used as a topical preparation.

Precooling and ozone treatments affects postharvest quality of black mulberry (Morus nigra) fruits.

Mulberry (Morus spp.) fruits are delicious and nutritious, but they are highly perishable and have a very short shelf-life for sale in the market. This study investigated the effect and mechanisms of 2ppm ozone and precooling treatments on the postharvest quality of mulberry fruit during refrigerated storage. The results revealed that mulberry fruit subjected to ozone and precooling treatment had higher levels of titratable acidity and total soluble solids content, better retention in firmness and color, and lower decay rate, respiratory intensity, and polyphenol oxidase activity compared to the control. From the analysis of cell ultrastructure and cell wall components of fruit, ozone and precooling treatments also induced shrinkage of the stomata in the epidermis, inhibited bacteria invasion, reduced water transpiration, and delayed the decomposition of the cell walls and the degradation of epidermal tissues.

Anticancer activity of Morus nigra on human breast cancer cell line (MCF-7) the role of fresh and dry fruit extracts.

Black mulberry (Morus nigra L.) has a long history of medicinal use in folk medicine. In this study, in vitro anticancer properties of fresh and dry black mulberry (BM) ethanolic extracts on breast adenocarcinoma cell line (MCF-7) were investigated. Cytotoxic effect of both extracts was investigated by neutral red uptake method and the IC50 was assessed. The morphological changes, apoptosis and/or necrosis, were detected by Giemsa staining and acridine orange/ethidium bromide dual fluorescent staining methods, in addition to DNA fragmentation assay by gel electrophoresis and comet assay. Mitotic index was evaluated in MCF-7 groups to investigate the antiproliferative potential of fresh and dry BM extracts. Furthermore, micronucleus and other nuclear abnormalities were also investigated. BM extracts administration gave significant (p < 0.05) morphological evidence of apoptosis and increased cell death after 48 hours more than that of 24 hours-treated MCF-7 cells among fresh and dry extract groups. DNA analysis after 24 h of BM extracts treated groups has no fragmentation while apoptosis is generated after 48h showing more fragmentation in fresh BM groups. The mitotic index records were significantly decreased in dose and time dependent manner showing the better antiproliferative effect with fresh extract treatments. DNA single strand breaks were also increased among the treatment groups at dose and time dependent manner with the best results with fresh extract. It can be concluded that black mulberry fruit is a considerable source of health dietary supplement and its integration for pharmaceutical industries has to be in concern.

Anti-Inflammatory and Antinociceptive Properties of Flavonoids from the Fruits of Black Mulberry (Morus nigra L.).

We analyzed the anti-inflammatory and antinociceptive activities of total flavonoids (TF) found in black mulberry fruits. The TF content was 20.9 mg/g (dry weight). Two anthocyanins, cyanidin-3-O-glucoside (8.3 mg/g) and cyanidin-3-O-rutinoside (2.9 mg/g), were identified in the fruits by UPLC. The TF of black mulberry fruits had significant reducing power and radical (OH-,, DPPH and ABTS) scavenging activities that was demonstrated in a dose-response curve. The TF had inhibitory activities on xylene-induced ear edema and carrageenan-induced paw edema in mice. In addition, TF had antinociceptive activities in the two nociceptive phases of formalin test. We used ELISA to detect the pro-inflammatory cytokines IL-1β, TNF-α, IFN-γ, and NO in the serum of mice. These cytokines were significantly inhibited or scavenged by TF (50 and 100 mg/kg). The results demonstrated that TF of black mulberry possess anti-inflammatory and analgesic effects that might correlate to its antioxidant activities and inhibition of pro-inflammatory cytokines.

Some physico-chemical characteristics of mulberry (Morus alba, Morus laevigata, Morus nigra) species grown in western Turkey

Fruit colour of mulberry may be white, purple (Morus alba), black (Morus nigra) or red (Morus laevigata and Morus rubra) when they are ripe. Recently, black coloured mulberry species received a great importance due to higher contents of phenolic compounds and having a unique delicious refreshing taste. Dark coloured mulberries have been used as a folk remedy to treat many diseases such as hypertension, arthritis and anemia, diabetes and cancer. In this study, physico-chemical properties (fruit weight, fruit diameter, fruit length, stalk length, fruit juice colour, total soluble solid contents, pH, titratable acidity, antioxidant activitiy, total phenolic and total flavonoid contents) of white, purple (both Morus alba L.), dark red (Morus laevigata Wall.) and bright black (Morus nigra L.) mulberry fruits grown in the West Mediterranean Region of Turkey were investigated. While the largest fruits were noted in dark red mulberry plants, the smallest one was the white mulberry fruit. The highest total soluble solid contents (TSS) were obtained in fruits of black mulberry (20.10%), while it was lowest in dark red coloured mulberry (9.23%). The total acidity contents of mulberry species was between 0.12 (white mulberry) and 1.73% (black mulberry). The highest total phenolic contents and antioxidant activity were found both in black mulberry (270 mg of gallic acid equivalent (GAE) 100 g-1 fresh weight; 6.79 mg fresh weight) and in dark red mulberry (265.5 mg GAE 100 g-1 fw; 6.64 mg fresh weight). The highest amount of total flavonoid was also observed in black mulberry fruits (mg catechin equivalent 100 g-1 fresh weight). The results showed that black mulberry species had higher bioactive contents compared to other mulberry species.

Efficiency of Egyptian mulberry water extracts in controlling nephropathy complications in diabetic rats

The aim of the present study was to determine the amount and antifree radical activity of Deoxynojirimycin (DNJ) in Egyptian white and black mulberry fruits and leaves water extracts. Moreover, the study aimed to evaluate the water extracts effect of Egyptian white and black mulberry fruits and leaves, on improving hyperglycemic condition and renal complications in diabetic rats. Seventy-two adult male albino rats Sprague-Dawley strain were equally divided into six groups: group (1) healthy control and group (2) diabetic control were given tap water by gavage tube, groups (3-6) diabetic treated with different water extracts of mulberry white fruits (WMFWE), white leaves (WMLWE), black fruits (BMFWE) and black leaves (BMLWE) (containing 50mg DNJ/kg body weight) by gavages' tube daily for 28 days. At the end of the experiment, rats were sacrificed under ether anesthesia. Blood samples were collected to separate serum; also kidneys were removed for biochemical parameters estimation. The High Performance Liquid Chromatography (HPLC) analysis of the mulberry extracts showed that water extracts contained higher amount of DNJ than methanol or ethanol extracts. Also mulberry leaves had higher amount of DNJ than fruits and the amount of DNJ in black mulberry was more than the white one. The treatment with mulberry water extracts effectively decreased the blood glucose level, glycated hemoglobin percentage, renal aldose reductase activity and renal protein level as compared to untreated diabetic control rats; on the other hand there was an elevation of insulin level. Also mulberry extracts ameliorate the oxidative stress status with significant elevation in nonenzymatic antioxidant with significant improvement in kidney function parameters. Based on the presented data in this study, it can be concluded that mulberry extracts possess antidiabetic effect and improving properties of nephropathy complications.

The effect of frozen storage on the phenolic compounds ofMorus nigraL. (black mulberry) andMorus albaL. (white mulberry) fruit

Introduction. Morus nigra L. (black mulberry) and Morus alb a L. (white mulberry) display high concentrations of health-promoting compounds, particularly phenolics. However, no published studies have addressed the changes in the content of phenolic compounds during frozen storage, a widely used form of preservation of these fruit in the Turkish countryside. This work was undertaken to determine these alterations, if any, in order to assess whether the bioactive properties of the produce may be altered significantly. Materials and methods. Black and white mulberry fruit were collected at commercial maturity and frozen at –25 °C for up to 5 months. The content of selected phenolic acids and flavonoids was analysed at harvest on fresh fruit and at monthly intervals on thawed samples by High-Performance Liquid Chromatography with Diode-Array Detection (HPLC/DAD). Results and discussion. Phenolic compound levels were higher in black than in white mulberry fruit at harvest. Rutin and chlorogenic acid predominated quantitatively in black mulberry, and decreased along frozen storage even though some fluctuations were observed. Cathechin was the main compound detected in white mulberry, and remained largely stable during the whole experimental period. Conclusion. Although the concentration of the investigated phenolics varied to different extents during frozen storage, fruit retained acceptable levels, which suggests that this practice allows preserving satisfactorily the health-promoting properties that characterise these fruit species.

Phytochemical evaluation of white (Morus alba L.) and black (Morus nigra L.) mulberry fruits, a starting point for the assessment of their beneficial properties

This study evaluated, for the first time, the phenolic content of white (Morus alba) and black mulberry (Morus nigra) fruits with proven market aptitudes and grown in Spain, one of the main European producers. The antioxidant activity and mineral composition of these promising berry fruits were also assessed. Black mulberry clones showed higher antioxidant activity and amounts of phenolic compounds than white mulberry clones, although a wide intra-species variability was noted, according to principal component analysis. The total anthocyanins varied significantly among clones of M. nigra. These results are keys for the design of future dietary intervention studies examining the role of mulberry fruits in disease risk reduction. They can also be used for the development of mulberry derived-products rich in phenolic compounds.

The effects of juice processing on black mulberry antioxidants

Black mulberry fruit is processed to juice at significant scale in Turkey. The effect of industrial-scale juice production on black mulberry antioxidants was evaluated using samples collected from the main steps of processing; including the selection of fruits, washing, mechanical milling, mashing, cold pressing, pasteurization, and filling-packing. Two major anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside), two phenolic acids (3- and caffeoylquinic acid) and 3 flavonols (rutin, quercetin-3-glucoside, and quercetin-malonyl-glucoside) were identified using LC–QTOF–MS and were quantified using HPLC. Approximately, 60–70% of the fruit anthocyanins were retained in the final juice, which also contained high levels of caffeoylquinic acids, relative to the fruit. Mashing and pressing were the steps which were effective for the recovery of fruit polyphenolics into the juice fraction. Moreover, an in vitro gastrointestinal digestion model, applied to determine the effect of processing on the bioavailability of mulberry antioxidants, indicated a higher anthocyanin bioavailability for the fruit matrix than for the juice matrix.