Evaluation of Color, Phytochemical Compounds and Antioxidant Activities of Mulberry Fruit (Morus alba L.) during Ripening

Saensouk, Surapon; Senavongse, Rattanavalee; Papayrata, Chanakran; Chumroenphat, Theeraphan

doi:10.3390/horticulturae8121146

Cited by 11 publications

(12 citation statements)

References 58 publications

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“…The predominant caffeoylquinic acid derivative was chlorogenic acid (5-caffeoylquinic acid), followed by 3caffeoylquinic acid, 4-caffeoylquinic acid, and dicaffeoylquinic acid. Chlorogenic acid is the predominant phenolic acid in all fruit colour types, which is consistent with other authors reporting values in the range of 5.3-17.3 mg/100 g DW [13,84,85]. In our study, chlorogenic acid ranged from approximately 7 to 15 mg/100 g FW depending on the colour type, and were significantly the highest in reddish-black infructescences and the lowest in yellowish-white and light pink soroses (Table 3).…”

Section: Phenolicssupporting

confidence: 92%

The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type

Urbanek Krajnc,

Senekovič,

Cappellozza

et al. 2023

Foods

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Mulberries are the “essence of the past”, the so-called Proust effect, for the inhabitants of the sericultural regions who enthusiastically remember feeding silkworms with mulberry leaves and picking the different coloured fruits that were their favourite sweets in childhood. To determine the chemistry behind the colour and taste of mulberry soroses, the main metabolites of the local and introduced varieties were studied. The soroses were classified into five different colour types and the size parameters were determined. The main sugars identified were glucose and fructose, while the predominant organic acids were citric and malic acids, which were highest in the darker varieties, and fumaric and tartaric acids, which were highest in the lighter varieties. A total of 42 phenolic compounds were identified. The predominant phenolic acid was chlorogenic acid, followed by other caffeoylquinic acids and coumaroylquinic acids. The predominant anthocyanins were cyanidin-3-glucoside and cyanidin-3-rutinoside. According to PCA analysis, the colour types showed a clear chemotype character. The sweet taste of the yellowish-white soroses was defined by 49% fructose, followed by 45% glucose and 6% organic acids. The sour character of the black genotypes was characterised by a lower sugar and higher (11%) organic acid content. The colour- and species-dependent effect was observed in the proportion of caffeoylquinic acids and quercetin glycosides, which decreased with increasing colour intensity from 60% of the total to 7%, and from 17% to 1%, respectively. An upward trend was observed for flavanols (5% to 29%) and anthocyanins, which accounted for 62% of the total phenolics in black varieties. This article gives an insight into the metabolite composition of mulberry soroses as the sweets of choice between light and sweet and dark and sour.

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Section: Phenolicssupporting

confidence: 92%

The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type

Urbanek Krajnc,

Senekovič,

Cappellozza

et al. 2023

Foods

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“…Investigation of the amino acids present in different kinds of plants has attracted research interest [47,48]. Numerous writers have reported on mulberry fruit, tomato and other fruits [44,49,50], which are consistent with our findings. Sorrequieta et al [49], and Boggio et al [50], discovered that the metabolizing enzymes that took place throughout the ripening process caused the free amino acid concentrations in tomato pericarp to grow significantly during the ripening stage.…”

Section: Amino Acid Contentsupporting

confidence: 91%

“…Phenolic and flavonoids content variation depending on the ripening stage of the fruit. Similar data were reported by Saensouk et al [44]. The flavonoid compounds (rutin, catechin, quercetin, apigenin, myricetin and kaempferol) in mulberry fruit within the different ripening stages.…”

Section: Identification Of Phenolic and Flavonoid Compounds In L Rubi...supporting

confidence: 89%

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Comparison of Essential Amino Acids, Bioactive Compounds and Antioxidants on Fruit Ripening Stage of Lepisanthes rubiginosa (Roxb.) Leenh

Somboonwatthanakul,

Senakun,

Kurukod

2023

Trends Sci

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Essential amino acids, bioactive compounds and antioxidants of Lepisanthes rubiginosa (Roxb.) Leenh were determined on the 3 stages of fruit ripening including unripe, half-ripe and ripe. Eight essential amino acids, identified by LCMS/MS, were found in most samples ranging from 5.63 ± 0.08 to 689.89 ± 25.12 µg/g DW. Glucose, fructose and caffeic acid contents ranged 49.86 ± 0.04 to 258.96 ± 0.86 mg/g, 61.41 ± 0.01 to 259.23 ± 2.71 mg/g and 114.67 ± 0.35 μg/g to 124.65 ± 0.33 μg/g, respectively. Total phenolic content (TPC) and total flavonoid content (TFC) ranged from 9.06 ± 0.22 to 124.65 ± 0.33 17 mg gallic acid equivalent (GAE)/100 g dry weight (DW) and 9.73 ± 0.02 to 105.83 ± 6.63 μg/g DW, respectively. These results showed the first to compare essential amino acids, bioactive compounds and antioxidants in the fruit ripening stages of Lepisanthes rubiginosa. The information of this study indicated promise for further development of functional ingredients in food or cosmetic products. HIGHLIGHTS These results showed the first to compare essential amino acids, bioactive compounds and antioxidants in the fruit ripening stages of Lepisanthes rubiginosa The highest TFC was found in half-ripe fruits (46.82 ± 1.24 mg RE/g DW), followed by ripe (19.62 ± 0.94 mg RE/g DW) and unripe (6.63 ± 0.02 mg RE/g DW) as shown in Table 1 Both qualitative and quantitative LCMS/MS results of 10 amino acids were identified for the first time, including 9 essential amino acids in rubiginosa GRAPHICAL ABSTRACT

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“…Amino acid extraction was conducted following a previously described procedure [10]. Briefly, 100 mg of the sample were combined with 1 mL of a 0.5 M HCl-ethanol solution (ratio of 1:1 v/v).…”

Section: Quantification Of Amino Acids By Lc/ms/msmentioning

confidence: 99%

Bioactive Compounds, Amino Acids, Fatty Acids, and Prebiotics in the Seed of Mahuad (Lepisanthes rubiginosa (Roxb.) Leenh)

Bunyatratchata,

Chumroenphat,

Saensouk

et al. 2023

Horticulturae

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The seeds of Mahuad (Lepisanthes rubiginosa (Roxb.) Leenh (LRL) were analyzed for proximate composition and the contents of phenolic acids, flavonoids, and sugars/oligosaccharides. The LRL seeds contained approximately 29% moisture, 10% protein, 2% fat, 16% fiber, 2% ash, and 42% carbohydrate. The major phenolic acids were vanillic acid and p-hydroxybenzoic acid, accounting for 30% and 26% of total phenolic content, respectively. The predominant flavonoids were quercetin (62% of total flavonoid content) followed by myricetin (22%). Proline, methionine, and arginine were the dominant amino acids, constituting 35%, 19%, and 13% of total amino acid content, respectively. Prebiotic fructooligosaccharide (5.3 mg/g) and stachyose (4.2 mg/g) were also found in the LRL seeds. The major fatty acids were palmitic acid (C 16:0, 41%), oleic acid (C 18:1n9, 27%), and linoleic acid (C 18:2n6, 19%). This information reveals useful information about LRL seeds as a potential source of bioactive compounds for future use in various aspects including food, feeds, pharmaceuticals, and cosmetics.

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Evaluation of Color, Phytochemical Compounds and Antioxidant Activities of Mulberry Fruit (Morus alba L.) during Ripening

Cited by 11 publications

References 58 publications

The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type

The Darker the Better: Identification of Chemotype Profile in Soroses of Local and Introduced Mulberry Varieties with Respect to the Colour Type

Comparison of Essential Amino Acids, Bioactive Compounds and Antioxidants on Fruit Ripening Stage of Lepisanthes rubiginosa (Roxb.) Leenh

Bioactive Compounds, Amino Acids, Fatty Acids, and Prebiotics in the Seed of Mahuad (Lepisanthes rubiginosa (Roxb.) Leenh)

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