Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing

Abstract

Mulberry fruits are known as rich sources of anthocyanins and are consumed in syrup form after the addition of sugar and acid; however, there is little information on the anthocyanin composition and antioxidant activity of mulberries of different cultivars and their changes during processing. To address this, the antioxidant activity and anthocyanin composition of 12 cultivar mulberry fruit cultivars were investigated by high-performance liquid chromatography and ultra-high-performance liquid chromatography coupled with electrospray ionization/quadrupole time-of-flight. Additionally, different quantities of citric acid were used to evaluate antioxidant activities and anthocyanin composition of mulberry syrup. Sixteen anthocyanins were identified in mulberry fruits using accurate mass spectrometry. Several anthocyanins were tentatively identified for the first time in mulberry fruits and include: malvidin hexoside, cyanidin malonyl hexose hexoside, cyanidin pentoside, cyanidin malonyl hexoside, petunidin deoxyhexose hexoside, and cyanidin deoxyhexoside. The major anthocyanin in mulberries was cyanidin-3-O-glucoside, followed by cyanidin-3-O-rutinoside. Morus Alba L. Iksu showed the highest cyanidin-3-O-glucoside content (8.65 mg/g dry weight) among 12 mulberry fruit cultivars. As citric acid levels increased, mulberry syrup showed significantly higher antioxidant activity (p < 0.05).

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

“…The utilization of fruit as a natural food colorant is derived from their cyanidin and delphinidin glycoside anthocyanins. They are reddish-purple to purple pigments that possess high FRAP and DPPH antioxidant activities [ 47 , 119 ]. Previously, Natić et al [ 119 ] isolated 14 anthocyanins compounds with a total of 45.42–208.74 mg cyn-3-glu/100 g frozen weight, whereas a more recent study by Kim and Lee [ 47 ] obtained 16 types of anthocyanin with total value of 0.95–28.61 mg/g DW.…”

“…They are reddish-purple to purple pigments that possess high FRAP and DPPH antioxidant activities [ 47 , 119 ]. Previously, Natić et al [ 119 ] isolated 14 anthocyanins compounds with a total of 45.42–208.74 mg cyn-3-glu/100 g frozen weight, whereas a more recent study by Kim and Lee [ 47 ] obtained 16 types of anthocyanin with total value of 0.95–28.61 mg/g DW. Among them, cyanidin-3- O -glucoside and cyanidin-3- O -rutinoside were the two significant anthocyanins in M. alba fruit, possessing antioxidant anti-inflammatory properties.…”

LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential

“…The screening and characterization of polyphenolic compounds showed that some of the polyphenols presented in these seaweeds have strong antioxidant potential. Hydroxycinnamic acid derivatives, hydroxybenzoic acids and their derivatives, protocatechuic acid, anthocyanins, flavonoids and their derivatives, hydroxybenzaldehydes, hydroxytyrosol, phloroglucinol and quercetin derivatives are regarded as potential compounds showing considerable free radical scavenging capacity [66][67][68][69][70][71]. The presence of these antioxidant compounds indicates that seaweeds can be good sources of polyphenols and could be utilized in food, feed, and pharmaceutical industries.…”

Phenolic Composition and Antioxidant Activity of Purple Sweet Potato (Ipomoea batatas (L.) Lam.): Varietal Comparisons and Physical Distribution

“…Anthocyanin content was quantified using an Agilent 1260 Infinity II HPLC system (Agilent Technologies) with a diode array detector (DAD) [ 28 ]. Anthocyanin compounds were separated on a Zorbax Eclipse XDB-C 18 column (4.6 × 250 mm, 5 µm; Agilent Technologies).…”