| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7590789 | Food Chemistry | 2016 | 6 Pages |
Abstract
This research has determined qualitatively and quantitatively the fatty acids composition of white (Morus alba) and black (Morus nigra) fruits grown in Spain, in 2013 and 2014. Four clones of each species were studied. Fourteen fatty acids were identified and quantified in mulberry fruits. The most abundant fatty acids were linoleic (C18:2), palmitic (C16:0), oleic (C18:1), and stearic (C18:0) acids in both species. The main fatty acid in all clones was linoleic (C18:2), that ranged from 69.66% (MN2) to 78.02% (MA1) of the total fatty acid content; consequently Spanish mulberry fruits were found to be rich in linoleic acid, which is an essential fatty acid. The fatty acid composition of mulberries highlights the nutritional and health benefits of their consumption.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Eva M. Sánchez-Salcedo, Esther Sendra, Ángel A. Carbonell-Barrachina, Juan José MartÃnez, Francisca Hernández,