Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits

被引：465

作者：

Ercisli, Sezai ^{[1
]}

Orhan, Emine ^{[1
]}

机构：

[1] Ataturk Univ, Fac Agr, Dept Hort, TR-25240 Erzurum, Turkey

来源：

FOOD CHEMISTRY | 2007年 / 103卷 / 04期

关键词：

mulberry species; minerals; fatty acids; phenolics; flavonoids;

D O I：

10.1016/j.foodchem.2006.10.054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In this study, the chemical composition of white (Morus alba L.), red (Mortis rubra L.) and black (Morus nigra L.) mulberry fruits grown in the East Anatolia Region of Turkey was investigated. The highest total phenolic and flavonoid contents were observed in black mulberry (1422 mg gallic acid equivalents/100 g fresh matter and 276 mg quercetin equivalents/100 g fresh matter). M. alba had the highest total fat content (1.10%), followed by M. nigra (0.95%) and M rubra (0.85%), respectively. The major fatty acids in mulberry fruits were linoleic acid (54.2%), palmitic acid (19.8%) and oleic acid (8.41%), respectively. The total soluble solids content of mulberry species varied between 15.9% (M. rubra L.) and 20.4% (M. alba L.), acidity between 0.25% (M alba L.) and 1.40% (M nigra L.), pH between 3.52 (M. nigra L.) and 5.60 (M. alba L.), ascorbic acid 19.4 mg/100 g (M. rubra L.) and 22.4 mg/100 g (M alba L.), respectively. Mineral compositions of the mulberry species were 0.83% N, 235 mg/100 g P, 1141 mg/100 g K, 139 mg/100 g Ca, 109 mg/100 g Mg, 60 mg/100 g Na, 4.3 mg/100 g Fe, 0.4 mg/100 g Cu, 4.0 mg/100 g Mn and 3.1 mg/100 g Zn, respectively. (c) 2006 Elsevier Ltd. All rights reserved.

引用

页码：1380 / 1384

页数：5

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