Organic acids, sugars, vitamin C, antioxidant capacity, and phenolic compounds in fruits of white (Morus alba L.) and black (Morus nigra L.) mulberry genotypes

Mulberries (Morus spp.) are historically grown in particular micro-climatic regions in Eastern Anatolia, including Aras valley. In the valley, mulberries are one of the ancient crop and used for several purposes by local people. The aim of the present study was to first time evaluate organic acids, sugars, vitamin C, antioxidant capacity (TEAC assay, Trolox Equivalent Antioxidant Capacity). and phenolic compounds of the historical black and white mulberry genotypes growing in Aras valley in Turkey. Results showed that, species and geno-types strongly influenced the chemical content and antioxidant capa-city (p<0.05). Malic acid was the main organic acid in all genotypes and ranged from 1.130 to 3.040 g/100 g. Among sugars, fructose and glucose are predominant and were between 4.057 and 7.700 g/100 g and 5.337 and 9.437 g/100 g in all mulberry genotypes, respectively. The black mulberry genotypes showed remarkably higher antioxidant capacity determined by TEAC assay (10.167 to 14.400 mu mol TE/g) compared to white mulberry genotypes (6.170 to 9.273 mu mol TE/g). Chlorogenic acid and rutin were the main phenolic compounds.