Organoleptic, nutritional and anti-carcinogenic characteristics of the fruit and rooting performance of cuttings of black mulberry (Morus nigra L.) genotypes

Abstract

BACKGROUND: Black mulberry fruits have high antioxidant capacity, exhibiting health protective properties. In order to exploit their entire dynamic though, elite genotypes must be vegetatively propagated. OBJECTIVE: The purpose was to assess the physiological, organoleptic, phytochemical and anti-carcinogenic (only of the best two genotypes) properties of eleven new black mulberry genotypes, compared to the elite hybrid Fengchisang and the possibility of easy asexual propagation through semi-hardwood and hardwood cuttings. METHODS: Fruits from eleven genotypes were analyzed for their organoleptic and physiological characteristics as well as for their total phenol, o-diphenol, flavonoid, flavanol, anthocyanin content and their organic acid and sugar composition. The best two were also tested for anti-carcinogenic properties. Furthermore, the rooting potential of semi-hardwood and hardwood cuttings was also investigated. RESULTS: The genotypes differed regarding fruit characteristics and rooting potential. The principal component analysis lead to a grouping of genotypes, while one, ANS8, was grouped separately, exhibiting high antioxidant capacity and phenol content. ANS8 genotype reduced cancer cells viability more efficiently compared to Fengchisang. CONCLUSIONS: The ANS8 genotype exhibited the highest antioxidant capacity, higher than Fengchisang and better anti-carcinogenic properties, which along with the ease of rooting, may become a valuable source of health promoting phytochemicals.

Effects of Integrated and Organic Management on Strawberry (cv. Camarosa) Plant Growth, Nutrition, Fruit Yield, Quality, Nutraceutical Characteristics, and Soil Fertility Status

“…Approximately 0.5 g of the frozen strawberry pulp was extracted twice with 5 mL 50% (v/v) methanol in an ultrasonic bath for 15 min each time and then centrifuged. After the second centrifugation, the two supernatants were combined and assessed for total phenolic compounds according to Roussos et al [22]. The total phenols, total o-diphenols, total flavanols, and total flavonoids are expressed as mg equivalent of gallic acid (GAE), caffeic acid (CAE), catechin (CtE), and caffeic acid per g fresh weight, respectively.…”

“…After the second centrifugation, the supernatants were combined and used for the determination of both total anthocyanins (by the pH differentiation method) and individual anthocyanins. The total anthocyanin content was assessed according to Roussos et al [22] and the results are expressed as pelargonidin 3-glucoside 100 g −1 fresh weight. For the individual anthocyanins, a portion of the supernatant was filtered through a 0.24 µm pore size syringe filter and analyzed with an HPLC.…”

“…The antioxidant capacity of strawberry fruits was evaluated in the juice produced after centrifugation of 1 g pulp using DPPH and FRAP assays based on the method described by Roussos et al [22] and expressed as a percentage of control and µmol Trolox equivalents per mL of juice, respectively.…”

“…Carbohydrate extraction was performed according to Roussos et al [22], separated on a Hamilton HC-75 cation-exchange column, calcium form (Ca 2+ ) (305 mm × 7.8 mm, 9 µm) (Hamilton, Bonaduz, Switzerland), equilibrated at 80 • C with water as mobile phase, running at a flow of 0.6 mL min −1 and determined using an HP1050 HPLC system equipped with an isocratic pump and a refractive index detector (HP1047A). The three soluble sugars detected were sucrose, glucose, and fructose and were quantified (expressed as % w/w of fresh weight) using external calibration curves.…”

Protective Effects of <b><i>Morus nigra</i></b> and Its Phytochemicals against Hepatotoxicity: A Review of Preclinical Studies

“…Also, the acetonic and methanolic extracts of M. nigra and M. alba fruits were analyzed for their phenolic compounds, and results showed that acetonic and methanolic extracts of M. nigra have the highest contents of total phenolics (173 mg/g and 164 mg/g, respectively) [28]. Finally, genotypes strongly influence the chemical content and antioxidant capacity of M. nigra [23, 29]. Comparing the levels of organic acids, sugars, vitamin C, and phenolic compounds in 3 genotypes of this plant showed that there is a significant difference between the genotypes regarding the amounts of these compounds [23].…”