Determination of fruit chemical properties of Morus nigra L., Morus alba L. and Morus rubra L. by HPLC

This study was carried out to determine the organic acid content, phenolic compound content, sugar content, vitamin C (ascorbic acid) content and total antioxidant capacity of white mulberry (Morus alba L.), black mulberry (Morus nigra L.) and red mulberry (Morus rubra L.) fruits grown in Van province of Turkey. It was determined that the chief organic acid in these mulberry species was malic acid ranging from 1.32 to 4.47 g 100 g−1 fw, followed by citric acid ranging from 0.39 to 1.08 g 100 g−1 fw. Looking at the contents of phenolic compound, chlorogenic acid and rutin had come to the fore ranging from 0.12 to 3.11 mg g−1 fw and from 0.85 to 1.42 mg g−1 fw, respectively. Fruit glucose contents of the studied species were higher than their fructose contents, varying between 6.07 and 7.75 g 100 g−1 fw. Total antioxidant capacity and vitamin C contents of the mulberry species ranged from 4.49 to 13.99 μmol TE g−1 fw and from 11.30 to 24.42 mg 100 g−1 fw, respectively.

► The white mulberry, black mulberry and red mulberry fruits grown in Van province of Turkey were studied.
► The chief organic acid in these mulberry species was malic acid followed by citric acid.
► Chlorogenic acid and rutin had come to the fore.
► Fruit glucose contents of the studied species were higher than their fructose contents.