Table 1.

Physicochemical paramter of different varieties of mulberry.

Physiochemical Properties	Morus alba	Morus nigra	Morus rubra	Reference
Moisture (%)	71.5	72.6	74.6	Imran et al., 2010, Ercisli and Orhan, 2007
Protein (g−1100 g DW)	1.55	0.96	1.2	Koca et al., 2008
Fat (%)	1.10	0.95	0.85	Ercisli and Orhan, 2007
Fiber g−1100 g	1.47	11.75	–	imran et al., 2010
Ash (g−1100 g)	0.57	0.50	2.45	imran et al., 2010
Total dry weight	29.5	27.	24.4	Ercisli and Orhan, 2007
Ascorbic acid mg−1100 g	22.4	21.8	19.4	Ercisli and Orhan, 2007
Total acidity (%)	0.25	1.40	1.37	Ercisli and Orhan, 2007
pH	5.60	3.52	4.04	Ercisli and Orhan, 2007, Koca et al., 2008
Calcium (mg−1100 g)	152	132	132	Ercisli and Orhan, 2007
Mg (mg−1100 g)	106	106	115	Ercisli and Orhan, 2007
K (mg−1100 g)	1668	922	834	Ercisli and Orhan, 2007
Fe (mg−1100 g)	4.2	4.2	4.5	Ercisli and Orhan, 2007
Nitrogen (%)	0.75	0.92	0.82	Ercisli and orhan 2007
FRAP (µmol TE−1g fw)	4.494	12.9	6.4	Gundogdu et al., 2011
Total phenolics (mg QE−1100 g fresh mass)	181	1422	1035	Ercisli and Orhan, 2007
Total flavnoids (mg QE−1100 g fresh mass	29	276	219	Ercisli and Orhan, 2007
Total anthocyanins content C3G µg−1g frozen weight	911.8	719	109	Natić et al., 2015
Total antioxidant capacity (mol TE g−1 fw)	4.494	13.999	5.497	Gundogdu et al., 2011
Malic acid (g 100 g−1 fw)	3.095	1.323	4.467	Gundogdu et al., 2011
Succinic acid (g 100 g−1 fw)	0.168	0.342	0.132	Gundogdu et al., 2011
Citric acid (g 100 g−1 fw)	0.393	1.084	0.762	Gundogdu et al., 2011
Total organic acid (g 100 g−1 fw)	3.983	2.951	5.812	Gundogdu et al., 2011
Total soluble solids (%)	7.27	11.60	19.20	Aljane and Sdiri, 2016
Fructose (g 100 g−1 fw)	6.269	5.634	5.407	Gundogdu et al., 2011
Glucose (g 100 g−1 fw)	6.864	7.748	6.068	Gundogdu et al., 2011
Hunter L*	78.4	14.3	27.3	Ercisli and Orhan, 2007
Hunter a*	−13.6	7.02	8.55	Ercisli and Orhan, 2007
Hunter b*	16.2	1.72	2.02	Ercisli and Orhan, 2007