Table 3.
Flavonols and phenolic acids composition (mg/100 g DW) of mulberry fruit at different maturity stages.
| M. laevigata | M. macroura | |||||
|---|---|---|---|---|---|---|
| Flavonols | Un-ripened | Semi-ripened | Fully-ripened | Un-ripened | Semi-ripened | Fully-ripened |
| Myricetin | 11.5 ± 0.8 b | 22.3 ± 0.5 a | 20.0 ± 1.7 a | 11.5 ± 0.9 c | 19.2 ± 1.3 b | 22.5 ± 1.3 a |
| Quercetin | 7.0 ± 0.7 c | 88.8 ± 4.8 b | 145.7 ± 8.4 a | 7.0 ± 0.2 c | 13.9 ± 0.8 b | 21.7 ± 0.6 a |
| Kaempferol | 9.8 ± 0.6 c | 32.2 ± 2.5 b | 56.1 ± 3.9 a | 9.8 ± 0.6 a | 9.8 ± 0.3 a | 8.1 ± 0.4 b |
| Total flavonols | 28.3 | 143.3 | 221.8 | 28.3 | 42.9 | 52.3 |
| Phenolic acid | ||||||
| p-coumaric | ND | 15.9 ± 1.1 b | 27.3 ± 2.5 a | 5.1 ± 0.7 b | 3.2 ± 0.4 c | 13.2 ± 1.3 a |
| p-hydroxy-benzoic | 1.1 ± 0.1 c | 4.1 ± 0.2 b | 7.3 ± 0.7 a | 5.1 ± 0.5 c | 17.5± 1.3 b | 24.1 ± 1.8 a |
| Chlorogenic | 3.4 ± 0.4 c | 7.1 ± 0.8 b | 12.9 ± 1.1 a | 4.2 ± 0.2 c | 13.2 ± 0.7 b | 23.2 ± 1.7 a |
| Ferulic | 12.4 ± 0.9 b | ND | 17.2 ± 0.9 a | 6.3 ± 0.3 b | 7.7 ± 0.5 b | 13.4 ± 1.1 a |
| Gallic | 5.2 ± 0.6 c | 8.8 ± 0.9 b | 14.2 ± 1.4 a | 4.2 ± 0.5 b | 3.5 ± 0.9 b | 9.8 ± 0.7 a |
| Vanillic | 8.5 ± 0.2 c | 13.3 ± 0.8 b | 21.1 ± 0.9 a | 3.2 ± 0.5 b | 1.9 ± 0.6 c | 16.1 ± 1.8 a |
| ∑ HBA | 14.8 | 22.0 | 42.6 | 12.5 | 22.9 | 50.0 |
| ∑ HCA | 15.8 | 26.2 | 57.4 | 15.6 | 24.1 | 49.8 |
| ∑ PHA | 30.6 | 48.2 | 100.0 | 28.1 | 47.0 | 99.8 |
| M. nigra | M. alba | |||||
| Flavonols | Un-ripened | Semi-ripened | Fully-ripened | Un-ripened | Semi-ripened | Fully-ripened |
| Myricetin | 52.6 ± 3.1 c | 63.3 ± 4.7 a | 56.1 ± 4.8 b | 45.0± 2.2 c | 78.1 ± 3.7 b | 88.4 ± 4.8 a |
| Quercetin | 8.1 ± 0.6 c | 43.5 ± 2.4 a | 11.7 ± 0.8 b | 1.3 ± 0.1 a | 1.3 ± 0.1 a | 0.7 ± 0.1 b |
| Kaempferol | 8.6 ± 0.7 c | 56.6 ± 3.5 a | 31.7 ± 1.9 b | 15.0± 0.1 a | 6.3 ± 0.1 b | 5.2 ± 0.2 b |
| Total flavonols | 69.3 | 163.4 | 99.5 | 61.3 | 85.7 | 94.3 |
| Phenolic acid | ||||||
| p-coumaric | 4.2 ± 0.5 c | 7.6 ± 0.6b | 21.2 ± 1.1 a | 1.1 ± 0.1 b | 2.0 ± 0.2 b | 4.0 ± 0.3 a |
| p-hydroxy-benzoic | ND | ND | 5.3 ± 0.5 a | 3.2 ± 0.5 b | 12.1 ± 1.2 a | 13.3 ± 1.2 a |
| Chlorogenic | 2.6 ± 0.5 b | 3.4 ± 0.2 b | 6.8 ± 0.1 a | 5.3 ± 0.4 c | 9.0 ± 0.7 b | 17.3 ± 1.8 a |
| Ferulic | ND | 2.4 ± 0.4 b | 7.5 ± 0.8 a | ND | ND | ND |
| Gallic | 2.5 ± 0.4 b | 3.9 ± 0.4 b | 8.3 ± 0.9 a | 3.6 ± 0.5 c | 6.2 ± 0.8 b | 8.1 ± 0.5 a |
| Vanillic | 6.1 ± 0.7 c | 10.2 ± 0.9 b | 18.3 ± 1.5 a | 1.7± 0.0 b | 2.2 ± 0.1 b | 5.7 ± 0.5 a |
| ∑ HBA | 8.6 | 14.1 | 31.9 | 8.5 | 20.5 | 27.1 |
| ∑ HCA | 6.8 | 13.4 | 35.5 | 6.4 | 11.0 | 21.3 |
| ∑ PHA | 15.4 | 27.5 | 67.4 | 14.9 | 31.5 | 48.4 |
Values (mean ± SD) are averages of three samples of each fruit, analyzed individually in triplicate (p < 0.05); ND = not detected; Different letters in superscript represent significant differences in ripening stages; ∑ HBA = sum of benzoic acid derivatives; ∑ HCA = sum of cinnamic acid derivatives; ∑ PHA = sum of phenolic acids.