Evaluation of Chemical, Bioactive Compounds and Minerals of Three Mulberry Species

Abstract

The study aims to examine the chemical composition and mineral content of while mulberry (Morus alba L.), White Shahtoot (Morus macroura Miq) and Black Mulberry (Morus nigra L.) fruits grown in Halabja province of Iraq. Fruits harvested manually in April 2021 at the commercially ripe stage were selected according to uniformity of shape and color. For each species, 50 fruits were taken to analyze the chemical constituents. Data revealed the highest pH, total dry weight (TDW), total sugar, total soluble solids (TSS), reducing sugar, polyphenol oxidase activity, and peroxidase activity in White Shahtoot, but the lowest moisture and total acidity (TA). However, Black Mulberry showed the lowest pH, TDW, ash, and total sugar, reducing sugar, non-reducing sugar, TSS, polyphenol oxidase activity, and peroxidase activity, but the highest moisture content, TA, niacin, riboflavin, and alkaloid. The highest minerals (Ca, Na, Zn, K, Mn and Fe) content was noted in Black Mulberry. Notably, all the mulberry species had great nutritious value in providing balanced amounts of minerals. White Shahtoot and White Mulberry fruits are advised for fresh fruit consumption, given their taller and more attractive fruits, and could be advised for processing, owing to raised TSS and lower acid contents.