title: Bioactive compounds and sensory quality of black and white mulberries grown in Spain.
abstract: The objective of this study was to evaluate and compare, for the first time, white and black mulberry species in terms of main phytochemical, volatile composition and sensory profile characteristics in eight Spanish clones. The results showed that black and white mulberry species displayed significant different characteristics. PLS analysis has allowed grouping of the clones into four groups (i) MA1, MA2 and MN2, (ii) MN3 and MN4, (iii) MA3 and MA4, and (iv) MN1. Experimental results proved that Spanish mulberries have potential for fresh consumption due to their high antioxidant capacity (10.7-86.1 mg Trolox 100 g(-1)), polyphenol (76.7-180 mg gallic acid 100 g(-1)) and ellagic acid content (8.7-15.5 mg 100 g(-1)) as well as considerable amount of volatile compounds (35) with desirable attributes, which were scored high by a trained panel. Cultivars from the Morus nigra species seem to provide fruits with higher content of bioactive compounds and better aptitude for fresh consumption than Morus alba. Differences among the species should be attributed to genetics because they were cultivated under same conditions.
authors: Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria, Universidad Miguel Hernández, Carretera de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain, acalin@umh.es.
authors: Angel
authors: A
authors: Calín-Sánchez
authors: Juan José
authors: JJ
authors: Martínez-Nicolás
authors: Sandra
authors: S
authors: Munera-Picazo
authors: Angel A
authors: AA
authors: Carbonell-Barrachina
authors: Pilar
authors: P
authors: Legua
authors: Francisca
authors: F
authors: Hernández
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D004032:Diet; D004610:Ellagic Acid / Q000032:analysis*; D063427:Food Quality; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D031625:Morus / Q000737:chemistry*; D009822:Oils, Volatile / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis*; D013030:Spain; D013045:Species Specificity; D013649:Taste
chemical_list: D000975:Antioxidants; D009822:Oils, Volatile; D059808:Polyphenols; D004610:Ellagic Acid
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