Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes

Sezai Ercisli1*, Murat Tosun2, Boris Duralija3, Sandra Voća3, Memnune Sengul4 and Metin Turan5

Department of Horticulture, Faculty of Agriculture, Ataturk University, TR-25240 Erzurum, Turkey

2Oltu Vocational School, Ataturk University, TR-25240 Erzurum, Turkey
3Faculty of Agriculture, Zagreb University, HR-10000 Zagreb, Croatia
4Department of Food Engineering, Faculty of Agriculture, Ataturk University, TR-25240 Erzurum, Turkey
5Department of Soil Science, Faculty of Agriculture, Ataturk University, TR 25240 Erzurum

Article history:

Received February 23, 2009
Accepted July 9, 2009

Key words:

black and purple mulberry, antioxidant activity, mineral elements


Bright black (Morus nigra) and purple mulberry (Morus rubra) are particularly desirable fruits in Turkey. More recently, the interest in these bright black and purple mulberry fruits has also increased because of the popularization of healthy properties of these fruits. The study was carried out in 2008 aiming to determine the antioxidant activity (ferric reducing ability of plasma, FRAP), total phenolic, total anthocyanin, mineral, soluble solid, vitamin C, and total acid content of four black and four purple mulberry genotypes grown in Turkey. The results show that black mulberry genotypes have a higher bioactive content than purple mulberry genotypes. The average total phenolic content and total anthocyanins of black mulberry genotypes were 2149 μg of gallic acid equivalent (GAE) per g and 719 μg of cyanidin 3-glucoside equivalent (Cy 3-glu) per g of fresh mass. In purple mulberry, these values were for GAE 1690 μg/g and for Cy 3-glu 109 μg/g on fresh mass basis. The average antioxidant activity of black mulberry genotypes was also found to be higher than that of the purple ones according to FRAP assay (Trolox equivalent (TE) per fresh mass of black and purple mulberries was 13.35 and 6.87 μmol/g, respectively).


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