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. 2016 Aug 31;25(4):1035–1041. doi: 10.1007/s10068-016-0167-7

Comprehensive metabolic profiles of mulberry fruit (Morus alba Linnaeus) according to maturation stage

Kyung-Min Lee 1, Taek-Joo Oh 1, So-Hyun Kim 1, Hye-Youn Kim 1, Hyunmi Chung 1, Daniel Seungwook Min 2, Joong-Hyuck Auh 3, Hong Jin Lee 3, Jaehwi Lee 1, Hyung-Kyoon Choi 1,✉
PMCID: PMC6049103  PMID: 30263371

Abstract

In this study, comprehensive metabolic profiles of mulberry fruits (Morus alba Linnaeus) at various maturation stages were determined using GC-MS and HPLC. In total, 48 compounds, including 3 alcohols, 16 amino acids, 7 organic acids, 2 sugars, 4 phenolics, 2 terpenes, 3 vitamins, 9 fatty acids, and 2 cyanidins were identified in the mulberry samples. Levels of chlorogenic acid, cryptochlorogenic acid, neochlorogenic acid, ascorbic acid, and δ-tocopherol, and total fatty acid content were significantly higher in the semi-matured mulberry fruits. Furthermore, levels of glycerol, citrate, fructose, glucose, 3-O-glucoside, and cyanidin-3-O-rutinoside were significantly higher at the fully matured stage than at the other stages. Twelve biosynthetic pathways were suggested as major pathways involved in mulberry fruit maturation. The information obtained in this study will provide a basis for future investigations toward quality control or metabolic engineering for development of mulberry fruits possessing commercially valuable characteristics.

Keywords: gas chromatography-mass spectrometry, maturation stage, metabolic profile, mulberry fruit

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