Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia

•Determination of polyphenolic profile and total phenolic content of mulberry extracts.•Evaluation of antioxidant capacity using four assays.•Classification of extracts using PCA.•Relationship between polyphenolic profile and antioxidant activity. In this study, the polyphenolic profile of 11 Morus...

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Bibliographic Details
Published in:Food chemistry 2015-03, Vol.171, p.128-136
Main Authors: Natić, Maja M., Dabić, Dragana Č., Papetti, Adele, Fotirić Akšić, Milica M., Ognjanov, Vladislav, Ljubojević, Mirjana, Tešić, Živoslav Lj
Format: Article
Language:English
Subjects:
Anthocyanins - chemistry
Antioxidant activity
Ascorbic Acid - chemistry
Chelating Agents - chemistry
Chromatography, High Pressure Liquid
Flavonols - chemistry
Food Analysis
Free Radical Scavengers - chemistry
Fruit - chemistry
Genotype
Morus - chemistry
Morus - genetics
Mulberry (Morus alba)
Phytochemicals - analysis
Plant Extracts - chemistry
Polyphenols
Polyphenols - chemistry
Principal Component Analysis
Reducing Agents - chemistry
Serbia
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Summary:•Determination of polyphenolic profile and total phenolic content of mulberry extracts.•Evaluation of antioxidant capacity using four assays.•Classification of extracts using PCA.•Relationship between polyphenolic profile and antioxidant activity. In this study, the polyphenolic profile of 11 Morus alba fruits grown in the Vojvodina region was investigated. Ultra high performance liquid chromatography (UHPLC) coupled with Linear Trap Quadrupole and OrbiTrap mass analyzer, and UHPLC coupled with a diode array detector and a triple-quadrupole mass spectrometer were used for the identification and quantification of the polyphenols, respectively. A total of 14 hydroxycinnamic acid esters, 13 flavonol glycosides, and 14 anthocyanins were identified in the extracts with different distributions and contents according to the sampling. The total phenolic content ranged from 43.84 to 326.29mg GAE/100g frozen fruit. The radical scavenging capacity (50.18–86.79%), metal chelating ability (0.21–8.15%), ferric ion reducing power (0.03–38.45μM ascorbic acid) and superoxide anion radical scavenging activity (16.53–62.83%) were assessed. The findings indicated that mulberry polyphenolics may act as potent superoxide anion radical scavengers and reducing agents.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.08.101