Pomological traits, chemical composition, and antioxidant activity of white mulberry genotypes (Morus alba)
محورهای موضوعی : Plant Physiology
Behzad Babazadeh Darjazi
1
(Department of Horticulture, Roudehen Branch, Islamic Azad University, Roudehen, Iran)
Mozhgan Farzami Sepehr
2
(Department of Biology, Faculty of Agriculture, Islamic Azad University, Saveh Branch, Saveh, Iran)
کلید واژه: genotypes, Morus alba, sugars, total acid, white mulberry,
چکیده مقاله :
Given its nutritive value, mulberry is consumed both fresh and in various processed forms. This study aimed to investigate the pomological traits, chemical composition, and antioxidant activity of the fruits of white mulberry genotypes. Folin-Ciocalteau colorimetric method and aluminum chloride colorimetric method, respectively, were used to measure the content of total flavonoids and total phenols. Antioxidant properties were evaluated using a DPPH radical scavenging assay. Using HPLC glucose and fructose were found and analyzed. In all samples glucose was the dominant sugar with the highest concentration. The level of fructose (4.28 g/100 g) and glucose (5.06 g/100 g) in fruits of genotype 2 and the amount of total acid (0.21%) in the fruits of genotype 3 were higher than other genotypes. Compared to genotype 2, the antioxidant capacity of genotype 3 was noticeably higher (22%), as measured by the DPPH assay. The study demonstrated that genotypes had a significant impact on the chemical properties of mulberry fruits. A strong positive correlation was found between fructose and pH. Findings revealed useful information about chemical composition of white mulberry genotypes, which can be utilized in food industry and as valuable genetic resources for breeding programs.
Given its nutritive value, mulberry is consumed both fresh and in various processed forms. This study aimed to investigate the pomological traits, chemical composition, and antioxidant activity of the fruits of white mulberry genotypes. Folin-Ciocalteau colorimetric method and aluminum chloride colorimetric method, respectively, were used to measure the content of total flavonoids and total phenols. Antioxidant properties were evaluated using a DPPH radical scavenging assay. Using HPLC glucose and fructose were found and analyzed. In all samples glucose was the dominant sugar with the highest concentration. The level of fructose (4.28 g/100 g) and glucose (5.06 g/100 g) in fruits of genotype 2 and the amount of total acid (0.21%) in the fruits of genotype 3 were higher than other genotypes. Compared to genotype 2, the antioxidant capacity of genotype 3 was noticeably higher (22%), as measured by the DPPH assay. The study demonstrated that genotypes had a significant impact on the chemical properties of mulberry fruits. A strong positive correlation was found between fructose and pH. Findings revealed useful information about chemical composition of white mulberry genotypes, which can be utilized in food industry and as valuable genetic resources for breeding programs.
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