Diversity of phytochemical and antioxidant characteristics of black mulberry (morus nigra l.) fruits from Turkey

Škrovánková, Soňa; Ercisli, Sezai; Ozkan, Gursel; Ilhan, Gulce; Sagbas, Halil Ibrahim; Karatas, Neva; Juríková, Tünde; Mlček, Jiří

dc.title	Diversity of phytochemical and antioxidant characteristics of black mulberry (morus nigra l.) fruits from Turkey	en
dc.contributor.author	Škrovánková, Soňa
dc.contributor.author	Ercisli, Sezai
dc.contributor.author	Ozkan, Gursel
dc.contributor.author	Ilhan, Gulce
dc.contributor.author	Sagbas, Halil Ibrahim
dc.contributor.author	Karatas, Neva
dc.contributor.author	Juríková, Tünde
dc.contributor.author	Mlček, Jiří
dc.relation.ispartof	Antioxidants
dc.identifier.issn	2076-3921 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2022
utb.relation.volume	11
utb.relation.issue	7
dc.type	article
dc.language.iso	en
dc.publisher	MDPI
dc.identifier.doi	10.3390/antiox11071339
dc.relation.uri	https://www.mdpi.com/2076-3921/11/7/1339
dc.relation.uri	https://www.mdpi.com/2076-3921/11/7/1339/pdf?version=1657257862
dc.subject	black mulberry	en
dc.subject	phytochemical assessments	en
dc.subject	total phenolics	en
dc.subject	total anthocyanins	en
dc.subject	antioxidant activity	en
dc.subject	DPPH and FRAP	en
dc.subject	flavonoids	en
dc.subject	phenolic acids	en
dc.subject	HPLC	en
dc.description.abstract	Black mulberry (Morus nigra L.) fruits are known due to their delicious, sweet and slightly acid flavor and high anthocyanin content. In the present study, the diversity of phytochemical, sensory, and antioxidant characteristics of the fruits of 20 black mulberry genotypes, from the Artvin region of Turkey, were evaluated. As important phytochemical assessments in fruits, we chromatographically (HPLC/DAD) determined glucose (7.22 to 11.10 g/100 g fresh weight (fw)) and fructose content (6.32 and 9.94 g/100 g fw), as well as predominant organic acid in black mulberry genotypes fruits—malic acid (6.02–11.44 g/100 g fw), followed by citric acid. Titrative determination was used for ascorbic acid, finding contents of 17.41–28.33 mg/100 g fw. There was found a great diversity of sensory (taste, juiciness, and aroma) characteristics, indicating a richness of the fruit germplasm. Antioxidant parameters, such as total phenolic (TP) and anthocyanin (TA) content, were assessed spectrometrically; antioxidant activity (AA) was assessed by DPPH and FRAP assays; individual flavonoids and phenolic acids were determined chromatographically (HPLC/DAD). Antioxidant characteristics of the fruits, defined by TP and TA content, ranged from 1951 to 2733 μg GAE/g fw and 508–712 μg C3GE/g fw, respectively. The most abundant compounds of flavonoids and phenolic acids groups were determined to be rutin (47.10–97.20 mg/100 g fw) and chlorogenic acid (51.3–90.8 mg/100 g fw). AA results, measured by the DPPH method as EC50 value, ranged between 16.10 and 25.45 μg/mL; a FRAP assay revealed values of AA between 9.80 and 13.22 μmol TE/g fw. Significant differences in phytochemical and antioxidant qualities were observed among the analyzed M. nigra genotypes. Regarding the best values of phytochemical and antioxidant characteristics, three genotypes of M. nigra were selected to be recommended for fruit production. The results thus highlight the potential for the exploitation of local black mulberry genotypes through crop selection and breeding program.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1011095
utb.identifier.obdid	43883951
utb.identifier.scopus	2-s2.0-85136353083
utb.identifier.wok	000833113400001
utb.identifier.pubmed	35883830
utb.source	J-wok
dc.date.accessioned	2022-08-17T13:17:26Z
dc.date.available	2022-08-17T13:17:26Z
dc.description.sponsorship	Tomas Bata University in Zlin, Faculty of Technology [IGA FT 2022/004]; Ataturk University, Faculty of Agriculture, Erzurum; Ataturk University, Faculty of Health Sciences, Erzurum; Constantine the Philosopher University in Nitra, Faculty of Central European Studies, Nitra
dc.description.sponsorship	IGA FT 2022/004; Atatürk Üniversitesi
dc.rights	Attribution 4.0 International
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.rights.access	openAccess
utb.ou	Department of Food Analysis and Chemistry
utb.contributor.internalauthor	Škrovánková, Soňa
utb.contributor.internalauthor	Mlček, Jiří
utb.fulltext.affiliation	Sona Skrovankova 1,* https://orcid.org/0000-0003-2266-1646 , Sezai Ercisli 2 https://orcid.org/0000-0001-5006-5687 , Gursel Ozkan 2, Gulce Ilhan 2, Halil Ibrahim Sagbas 2, Neva Karatas 3 https://orcid.org/0000-0003-4426-3761 , Tunde Jurikova 4 https://orcid.org/0000-0002-8286-8262 and Jiri Mlcek 1 1 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, 76001 Zlin, Czech Republic; mlcek@utb.cz 2 Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240 Erzurum, Turkey; sercisli@atauni.edu.tr (S.E.); gozkan08@atauni.edu.tr (G.O.); gulce.ilhan@atauni.edu.tr (G.I.); halil.sagbas@atauni.edu.tr (H.I.S.) 3 Department of Nutrition and Dietetics, Faculty of Health Sciences, Ataturk University, 25240 Erzurum, Turkey; ngungor@atauni.edu.tr 4 Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, 94974 Nitra, Slovakia; tjurikova@ukf.sk * Correspondence: skrovankova@utb.cz; Tel.: +420-57603-1524
utb.fulltext.dates	Received: 15 June 2022 Revised: 5 July 2022 Accepted: 6 July 2022 Published: 8 July 2022
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utb.fulltext.sponsorship	Financial support was provided by Tomas Bata University in Zlin, Faculty of Technology (IGA FT 2022/004), Ataturk University, Faculty of Agriculture and Faculty of Health Sciences, Erzurum, and Constantine the Philosopher University in Nitra, Faculty of Central European Studies, Nitra.
utb.wos.affiliation	[Skrovankova, Sona; Mlcek, Jiri] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Zlin 76001, Czech Republic; [Ercisli, Sezai; Ozkan, Gursel; Ilhan, Gulce; Sagbas, Halil Ibrahim] Ataturk Univ, Fac Agr, Dept Hort, TR-25240 Erzurum, Turkey; [Karatas, Neva] Ataturk Univ, Fac Hlth Sci, Dept Nutr & Dietet, TR-25240 Erzurum, Turkey; [Jurikova, Tunde] Constantine Philosopher Univ Nitra, Fac Cent European Studies, Inst Teacher Training, Nitra 94974, Slovakia
utb.scopus.affiliation	Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Zlin, 76001, Czech Republic; Department of Horticulture, Faculty of Agriculture, Ataturk University, Erzurum, 25240, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Ataturk University, Erzurum, 25240, Turkey; Institute for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Nitra, 94974, Slovakia
utb.fulltext.projects	IGA/FT/2022/004
utb.fulltext.faculty	Faculty of Technology
utb.fulltext.ou	Department of Food Analysis and Chemistry
utb.identifier.jel	-