Phytochemical and functional characterization of cultivated varieties of Morus alba L. fruits grown in Italy

Truzzi, Eleonora; Marchetti, Lucia; Gibertini, G; Benvenuti, Stefania; Cappellozza, Silvia; Giovannini, D.; Saviane, Alessio; Sirri, S.; Pinetti, Diego; Assirelli, A.; Bertelli, Davide

doi:10.1016/j.foodchem.2023.137113

Cited by 4 publications

(17 citation statements)

References 40 publications

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“…The highest average content of all identified groups of phenolic acids was observed in the black or reddish-black infructescences. Our results are partially in agreement with other articles analysing the metabolite content of mulberry soroses [13,17,23,32,36,84]. Truzzi et al [32] analysed 4-hydroxybenzaldehyde, protocatechuic acid glucoside, caffeoylquinic acid isomers (caffeoylquinic acid), dicaffeoylquinic acid (dicaffeoylquinic acid), caffeoyl glucose isomers, and caffeoyl and dicaffeoyl methylquinate isomers.…”

Section: Phenolicssupporting

confidence: 93%

“…The highest average total phenolics content in our study was determined in black infructescences and the lowest total phenolics content was determined in yellowish-white infructescences. Other authors also reported that total phenolics content levels obtained from the black coloured mulberries were several times higher than the content of phenolics found in the light pink and yellowish-white mulberries [17,32]. The predominant phenolic acids were caffeoylquinic acids, followed by p-coumaroylquinic acids, caffeic acid, p-coumaric acid derivatives, and feruloylquinic acids.…”

Section: Phenolicsmentioning

confidence: 90%

“…They possess antioxidant, anti-inflammatory, and DNA-protective properties and are therefore associated with various health benefits [13,26]. The most abundant anthocyanins in white mulberry soroses are cyanidin-3-glucoside and cyanidin-3-rutinoside, followed by pelargonidin-3-glucoside, pelargonidin-3-rutinoside, cyanidin 3-O-sophoroside, petunidin-3-glucopyranoside, and peonidin 3-O-rutinoside in lower concentrations [13,[27][28][29][30][31][32]. Qualitative and quantitative differences in the amounts of anthocyanins result in different colour types of the white mulberry [33].…”

Section: Introductionmentioning

confidence: 99%

“…Large differences in sugar and organic acid content were found between the different varieties of M. alba by different authors [36][37][38]. In general, the glucose content of white mulberry was higher than the fructose content, while sucrose was found in low concentrations depending on the maturity stage [32,36,37,39]. In addition, white mulberry soroses have also been found to contain xylose, ketose, nystose, and inulin [37].…”

Section: Introductionmentioning

confidence: 99%

“…Morphological differences are strongly associated with different genotypes and the most important morphological traits include fruit size, shape, and colour [55,56]. Currently, there are few data on the nutraceutical characteristics of white mulberry fruits in Europe [57][58][59], apart from the recently published study by Truzzi et al [32], which analysed different mulberry cultivars from the germplasm collection of CREA Padua, representing the pomological diversity in Italy in terms of fruit maturity. As relatively few studies deal with the characteristics of mulberries in relation to important metabolites, this leads to insufficient selection criteria.…”

Section: Introductionmentioning

confidence: 99%

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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: 93%

Section: Phenolicsmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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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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Comparative profiling of secondary metabolites and antioxidant properties of twelve Morus varieties: Insights into the diversity of M. alba and M. nigra grown in Sicily

Serio,

Asteggiano,

Gatti

et al. 2024

Food Bioscience

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Plant Genetic Resources for Food and Agriculture: The Role and Contribution of CREA (Italy) within the National Program RGV-FAO

Vaccino,

Antonetti,

Balconi

et al. 2024

Agronomy

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Conservation, characterization and exploitation of agrobiodiversity are key factors to guarantee food security and face future challenges such as climate changes. These issues are the subject of a series of international agreements, such as the Convention of Biological Diversity, with its Nagoya Protocol, and the International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA) adopted in 2001 and entered into force in 2004. Italy ratified the Treaty in 2004 and instituted a long-lasting program, RGV-FAO, to implement it. CREA is one of the three organizations involved in the RGV-FAO Program, together with the National Research Council (CNR) and Reti Semi Rurali. CREA maintains a total of 40,186 accessions including cereals, vegetables, fruits, forages, industrial crops, forest and woody crops, medicinal and aromatic plants, and their wild relatives. Accessions are conserved using different ex situ conservation systems (seeds, in vivo plants, vegetative organs and in vitro plantlets), and characterized using genetic, morpho-phenological and/or biochemical methods. Herein, we will present the CREA long-lasting program RGV-FAO with some examples of the use of plant genetic resources in breeding programs, including molecular approaches. Some critical issues related to access and benefit sharing in PGRFA, such as the Nagoya Protocol and the Digital Sequence Information, will be discussed, highlighting their potential impact on food security and on the advancement of knowledge.

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Phytochemical and functional characterization of cultivated varieties of Morus alba L. fruits grown in Italy

Cited by 4 publications

References 40 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

Comparative profiling of secondary metabolites and antioxidant properties of twelve Morus varieties: Insights into the diversity of M. alba and M. nigra grown in Sicily

Plant Genetic Resources for Food and Agriculture: The Role and Contribution of CREA (Italy) within the National Program RGV-FAO

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