Partial‐least‐squares and canonical‐correlation analysis of chemical constituents and active ingredients of new types of Chinese mulberries

Abstract

ObjectiveTo investigate the correlation between chemical constituents and active ingredients of 13 types of Chinese mulberry fruits.MethodsThirteen types mulberry fruits were harvested. The correlation between chemical constituents and active ingredients (primarily anthocyanins and rutins) of 13 new types of Chinese mulberries was assessed using partial‐least‐squares, principle‐component and canonical‐correlation analyses.ResultsVitamin C and titratable acid in the mulberry fruits were critical components that affected the active ingredients, especially anthocyanins and rutins. The content of titratable acid content was related to the fruit flavor and maintained the balance of anthocyanins, vitamin C and rutins. Mineral elements, such as Zn and Cu, also played a vital role in these processes. Low contents of sugar, crude protein, crude fat and pectin were significantly correlated with the mineral elements.ConclusionChemical constituents and mineral elements can mutually affect the concentration. It provides a novel method for any changes in the quality of new types of Chinese mulberries, which can identify the sources of new types of natural antioxidants.

Differentiation between wild and artificial cultivated Stephaniae tetrandrae radix using chromatographic and flow‐injection mass spectrometric fingerprints with the aid of principal component analysis

“…Principal component analysis concerns a mathematical procedure that transforms a number of possibly correlated variables into a smaller number of uncorrelated variables (Huang et al., 2020; Zhao, Chang, & Chen, 2015). PCA provides visual patterns (Castro‐Alba et al., 2019; Chen, Sun, & Ford, 2014; Reale et al., 2020; Sun, Sun, & Han, 2018) which can be understood and accepted easily; furthermore, the results also avoid subjective decisions. In the present study, to assess the resemblance and differences between wild and cultivated samples, a PCA was performed based on the eight common peaks (Figure 1).…”

Protective Application of Morus and Its Extracts in Animal Production

“…The average contents of the trace element components in the mulberry fruits are shown in Table 2 . DM can range from 9.45% to 28.50%, CP can vary from 0.51% to 12.98%, fat can vary from 0.34% to 7.21%, CF can vary from 0.57% to 14.0%, ash can vary from 0.46% to 4.79%, and carb can vary from 13.83% to 71.7% [ 20 , 40 , 41 , 42 , 43 , 44 , 45 , 46 ]. A study by Imran et al [ 41 ] showed that the GE in the mulberry fruit can range from 67.36 to 84.22 kcal/100 g.…”

“…Additionally, the mulberry fruit also contains Fe (1.17–77.6 mg/100 g), Zn (0.14–59.20 mg/100 g), Ca (38.89–576 mg/100 g), magnesium (Mg, 12.21–360 mg/100 g), kalium (K, 87.70–2170 mg/100 g), sodium (Na, 5.9–280 mg/100 g), manganese (Mn, 0.03–4.36 mg/100 g), and copper (Cu, 0.04–1.31%) [ 20 , 40 , 41 , 42 , 43 , 46 , 47 , 48 , 49 ]. Ascorbic acid ranges from 15.20 to 22.4 mg/100 g [ 20 , 41 ]…”

Assessment of the Fruit Chemical Characteristics and Antioxidant Activity of Different Mulberry Cultivars (Morus spp.) in Semi-Arid, Sandy Regions of China

“…Mulberry is an important source of mineral elements, in particular, potassium and, to a lesser extent, calcium [ 17 , 18 ]. Sun et al concluded that mineral element content interacted with sugar, crude protein, crude fat, and pectin content [ 19 ]. In particular, its black berries contain very important chemical substances with high anthocyanin contents and antioxidant activities, which are useful for the increases in primary agricultural production, the food industry, and the prevention and treatment of human diseases [ 20 , 21 ].…”