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

Journal of Functional Foods

Volumn 12, Issue , 2015, Pages 399-408

  Sánchez Salcedo, Eva M ^a   Mena, Pedro ^b   García Viguera, Cristina ^c   Martínez, Juan José ^a   Hernández, Francisca ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b UNIVERSITY OF PARMA   (Italy)

^c RESEARCH GROUP ON QUALITY   (Spain)

Author keywords

Antioxidant properties; Berry fruits; Functional foods; Phenolic compounds; Phytochemical characterisation; Principal components

Indexed keywords

MORUS (PLANT); MORUS ALBA; MORUS NIGRA;

EID: 84920717750     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.12.010     Document Type: Article

References (44)

1. Arfan M., Khan R., Rybarczyk A., Amarowicz R. Antioxidant activity of mulberry fruit extracts. International Journal of Molecular Sciences 2012, 13:2472-2480.
2. Bae S.H., Suh H.J. Antioxidant activities of five different mulberry cultivars in Korea. LWT - Food Science and Technology 2007, 40:955-962.
3. Butkhup L., Samappito W., Samappito S. Phenolic composition and antioxidant activity of white mulberry (Morus alba L.) fruits. Food Science and Technology 2013, 48:934-940.
4. Chen P.N., Chu S.C., Chiou H.L., Kuo W.H., Chiang C.L., Hsieh Y.S. Mulberry anthocyanins, cyaniding 3-rutinoside and cyaniding 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line. Cancer Letters 2006, 235:248-259.
5. Crozier T.W.M., Stalmach A., Lean M.E.J., Crozier A. Espresso coffees, caffeine and chlorogenic acid intake: Potential health implications. Food and Function 2012, 3(1):30-33.
6. Del Rio D., Rodriguez-Mateos A., Spencer J.P.E., Tognolini M., Borges G., Crozier A. Dietary (poly)phenolics in human health: Structures, bioavailability, and evidence of protective effects against chronic diseases. Antioxidants and Redox Signaling 2013, 18(14):1818-1892.
7. Domínguez-Perles R., Martínez-Ballesta M.C., Carvajal M., García-Viguera C., Moreno D.A. Broccoli-derived by-products - A promising source of bioactive ingredients. Journal of Food Science 2010, 75(4):C383-C392.
8. Ercisli S., Orhan E. Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chemistry 2007, 103:1380-1384.
9. Ercisli S., Tosun M., Duralija B., Voca S., Sengul M., Turan M. Phytochemical content of some black (Morus nigra L.) and purple (Morus rubra L.) mulberry genotypes. Food Technology and Biotechnology 2010, 48:102-106.
10. González-Barrio R., Borges G., Mullen W., Crozier A. Bioavailability of anthocyanins and ellagitannins following consumption of raspberries by healthy humans and subjects with an ileostomy. Journal of Agricultural and Food Chemistry 2010, 58(7):3933-3939.
11. Gundogdu M., Muradoglu F., Gazioglu-Sensoy R.I., Yilmaz H. Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC. Scientia Horticulturae 2011, 132:37-41.
12. Halvorsen B.L., Holte K., Myhrstad M.C., Barikmo I., Hvattum E., Remberg S.F., Wold A.B., Haffner K., Baugerød H., Andersen L.F., Muskaug Ø., Jacobs D.R., Blomhoff R. A systematic screening of total antioxidants in dietary plants. Journal of Nutrition 2002, 132:461-471.
13. Imran M., Khan H., Shah M., Khan F. Chemical composition and antioxidant activity of certain Morus species. Journal of Zhejiang University. Science. B 2010, 11:973-980.
14. Jeszka-Skowron M., Flaczyk E., Jeszka J., Krejpcio Z., Król E., Buchowski M.S. Mulberry leaf extract intake reduces hyperglycaemia in streptozotocin (STZ)-induced diabetic rats fed high-fat diet. Journal of Functional Foods 2014, 8(1):9-17.
15. Juan C., Jianquan K., Junni T., Zijian C., Ji L. The profile in polyphenols and volatile compounds in alcoholic beverages from different cultivars of mulberry. Journal of Food Science 2012, 77(4):C430-C436.
16. Karlidag H., Pehluvan M., Turan M., Eyduran S.P. Determination of physicochemical and mineral composition of mulberry fruits (Morus alba L.). Institute of Food Science and Technology 2012, 2:17-22.
17. Khalid N., Fawad S.A., Ahmed I. Antimicrobial activity, phytochemical profile and trace minerals of black mulberry (Morus nigra L.) fresh juice. Pakistan Journal of Botany 2011, 43:91-96.
18. Kim H.B., Bang B.S., Lee H.W., Seuk Y.S., Sung G.B. Chemical characteristics of mulberry syncarp. Korean Journal of Sericultural Science 1999, 41:123-128.
19. Kobus-Cisowska J., Gramza-Michalowska A., Kmiecik D., Flaczyk E., Korczak J. Mulberry fruit as an antioxidant component in muesli. Agricultural Sciences 2013, 4:130-135.
20. Lin C.Y., Lay H.L. Characteristics of fruit growth, component analysis and antioxidant activity of mulberry (Morus spp.). Scientia Horticulturae 2013, 162:285-292.
21. Lin J.Y., Tang C.Y. Determination of total phenolic and flavonoid contents in selected fruits and vegetables, as well as their stimulatory effects on mouse splenocyte proliferation. Food Chemistry 2007, 101:140-147.
22. Memon A.A., Memon N., Luthria D.L., Bhanger M.I., Pitafi A.A. Phenolic acids profiling and antioxidant potential of mulberry (Morus laevigata W., Morus nigra L., Morus alba L.) leaves and fruits grown in Pakistan. Polish Journal of Food and Nutrition Sciences 2010, 60(1):25-32.
23. Mena P., García-Viguera C., Navarro-Rico J., Moreno D.A., Bartual J., Saura D., Martí N. Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain. Journal of the Science of Food and Agriculture 2011, 91(10):1893-1906.
24. Mena P., Martí N., Saura D., Valero M., García-Viguera C. Combinatory effect of thermal treatment and blending on the quality of pomegranate juices. Food and Bioprocess Technology 2013, 6(11):3186-3199.
25. Moo-Huchin V.M., Estrada-Mota I., Estrada-León R., Cuevas-Glory L., Ortiz-Vázquez E., Vargas y Vargas M.L., Betancur-Ancona D., Sauri-Duch E. Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico. Food Chemistry 2014, 152:508-515.
26. Nile S.H., Park S.W. Edible berries: Bioactive components and their effect on human health. Nutrition (Burbank, Los Angeles County, Calif.) 2014, 30(2):134-144.
27. Özgen M., Serçe S., Kaya C. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits. Scientia Horticulturae 2009, 119:275-279.
28. Park S.W., Jung Y.S., Ko K.C. Quantitative analysis of anthocyanins among mulberry cultivars and their pharmacological screening. Journal of the Korean Society for Horticultural Science 1997, 38:722-724.
29. Pawlowska M.A., Oleszek W., Braca A. Quali-quantitative analyses of flavonoids of Morus nigra L. and Morus alba L. (Moraceae) fruits. Journal of Agricultural and Food Chemistry 2008, 56:3377-3380.
30. Pérez-Gregorio M.R., Regueiro J., Alonso-González E., Pastrana-Castro L.M., Simal-Gándara J. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.). LWT - Food Science and Technology 2011, 44(8):1793-1801.
31. Pérez-Jiménez J., Arranz S., Tabernero M., Díaz-Rubio E., Serrano J., Goñi I. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results. Food Research International 2008, 41:274-285.
32. Radojković M.M., Zeković Z.P., Vidović S.S., Kočar D.D., Mašković P.Z. Free radical scavenging activity and total phenolic and flavonoid contents of mulberry (Morus spp. L., Moraceae) extracts. Hemijska Industrija 2012, 66:547-552.
33. Sánchez E.M., Calín-Sánchez A., Carbonell-Barrachina A.A., Melgarejo P., Hernández F., Martínez-Nicolás J.J. Physicochemical characterisation of eight Spanish mulberry clones: Processing and fresh market aptitudes. International Journal of Food Science and Technology 2014, 49(2):477-483.
34. Sánchez M.D. World Distribution and Utilization of Mulberry, Potential for Animal Feeding. FAO Electronic Conference on Mulberry for Animal Production (Morus L.) http://www.fao.org/DOCREP/005/X9895E/x9895e02.htm.
35. Seeram N.P. Berry fruits: Compositional elements, biochemical activities, and the impact of their intake on human health, performance, and disease. Journal of Agricultural and Food Chemistry 2008, 56(3):627-629.
36. Vijayan K. The emerging role of genomics tools in mulberry (Morus) genetic improvement. Tree Genetics and Genomes 2010, 6:613-625.
37. Wang Y., Xiang L., Wang C., Tang C., He X. Antidiabetic and antioxidant effects and phytochemicals of mulberry fruit (Morus alba L.) polyphenol enhanced extract. PLoS ONE 2013, 8(7).
38. Watson L., Dallwitz M.J. Moraceae In: The families of flowering plants: Descriptions, illustrations, identification, and information retrieval, 1992 onward. http://delta-intkey.com.
39. Wojdylo A., Oszmianski J., Bielicki P. Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties. Journal of Agricultural and Food Chemistry 2013, 61:2762-2772.
40. Wu C.-H., Chen S.-C., Ou T.-T., Chyau C.-C., Chang Y.-C., Wang C.-J. Mulberry leaf polyphenol extracts reduced hepatic lipid accumulation involving regulation of adenosine monophosphate activated protein kinase and lipogenic enzymes. Journal of Functional Foods 2013, 5(4):1620-1632.
41. Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., Prior R.L. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 2004, 52:4026-4037.
42. Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., Prior R.L. Concentrations of anthocyanins in common foods in the United States and estimation of normal consumption. Journal of Agricultural and Food Chemistry 2006, 54:4069-4075.
43. Zadernowski R., Naczk M., Nesterowicz J. Phenolic acid profiles in some small berries. Journal of Agricultural and Food Chemistry 2005, 53:2118-2124.
44. Zhang W., Han F., He J., Duan C. HPLC-DAD-ESI-MS/MS analysis and antioxidant activities of nonanthocyanin phenolics in mulberry (Morus alba L). Food Chemistry 2008, 73:C512-C518.