2022
DOI: 10.3390/horticulturae8121146
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Evaluation of Color, Phytochemical Compounds and Antioxidant Activities of Mulberry Fruit (Morus alba L.) during Ripening

Abstract: Mulberry fruits are used for food, cosmetics and medicine. Several phytochemical and bioactive compounds in mulberry fruits are widely used for health benefits. During the ripening stage of mulberry fruits, different phytochemicals are present. This study investigates color, phytochemical compounds and antioxidant activity in mulberry fruit during seven ripening stages. The results indicate that the color changes from green to purple. The green stage contains high levels of vitamin c (12 mg/gDW), while the pur… Show more

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Cited by 11 publications
(12 citation statements)
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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 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%
“…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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“…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%