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Immature mulberry fruits richness of promising constituents in contrast with mature ones: A comparative study among three Tunisian species
- Jelled, Aicha, Ben Hassine, Rihab, Thouri, Amira, Flamini, Guido, Chahdoura, Hassiba, El Arem, Amira, Ben Lamine, Jihen, kacem, Adnen, Haouas, Zohra, Ben Cheikh, Hassen, Achour, Lotfi
- Industrial crops and products 2017 v.95 pp. 434-443
- Morus alba, Morus nigra, Morus rubra, anthocyanins, antioxidant activity, calcium, fatty acid composition, fruits, humans, immatures, iron, magnesium, manganese, maturity stage, medicinal properties, mineral content, mulberries, nutrient content, polyphenols, polyunsaturated fatty acids, taste, volatile compounds
- Mulberry is one of the most consumed fruit for its special taste, and its nutritional and medicinal properties. The present study aims to track for the first time the chemical changes occurring in three Tunisian Mulberry species: Morus alba L., Morus nigra L. and Morus rubra L. fruits according to four classified maturity stages. Nutritional composition showed that mulberries content varied from species to the other and from a stage to another. Protein increases during maturation while Ash decrease with surprisingly the highest amounts in Morus rubra L. Fatty acid composition proved richness of polyunsaturated fatty acids, with a light decrease from immature stages to mature ones. Mulberries volatile components showed a heterogeneous composition such as mineral composition with a decrease during maturation of calcium, iron, magnesium and manganese amounts). Also, polyphenols and flavonoids content became lower, reducing antioxidant potential with maturation while anthocyanins content became higher. Results proved that mulberry powdered fruits, specially Morus rubra L. have high nutritional potential and suggest immature stages valorization for human beings.