Table 2.
Composition of flavonoids in mulberry fruit.
| Class | Subclass | Compound | Contents | References |
|---|---|---|---|---|
| Flavonoids | Anthocyanins | Cyanidin 3-O-(6″-O-a-rhamnopyranosyl-β-D-glucopyranoside) | 57 mg/g CMA | [34] |
| Cyanidin-3-rutinoside | 108.78 mg/g MAE | [35] | ||
| Cyanidin-3-glucoside | 301.74 mg/g MAE | [36] | ||
| Cyanidin 3-O-(6″-O-α-rhamnopyranosyl-β-D-glucopyranoside) | 270 mg/g CMA | [34] | ||
| Cyanidin 3-O-β-D-glucopyranoside | 233 mg/g CMA | [34] | ||
| Cyanidin 7-O-β-D-glucopyranoside | 33 mg/g CMA | [34] | ||
| Pelargonidin-3- glucoside | NA | [37] | ||
| Pelargonidin-3-rutinoside | NA | [37] | ||
| Petunidin 3-O-β-glucopyranoside | 5.1 mg/g CEE | [38] | ||
| Flavonols | Rutin | 0.065–7.728 mg/100 g FW | [39] | |
| Myricetin | 0.66–1.18 mg/100 g DW | [40] | ||
| Quercetin | 31.88–58.42 mg/100 g DW | [40] | ||
| Quercetin 3-O-glucoside | 1.069 mg/100 g FW | [29] | ||
| Quercetin 3-O-rutinoside | 2.869 mg/100 g FW | [29] | ||
| Quercetin 3-O-galactoside | 0.002 mg/100 g FW | [29] | ||
| Kaempferol | 0.24–1.61 mg/100 g DW | [40] | ||
| Kaempferol 3-O-rutinoside | 2.00–14.00 mg/100 g DW | [18] | ||
| Kaempferol 3-O-glucoside | 1.623 mg/100 g FW | [29] | ||
| Flavanols | Catechin | 309.26–750.01 mg/100 g DW | [40] | |
| Epicatechin | 8.47–17.12 mg/100 g DW | [40] | ||
| Epigallocatechin gallate | 0.033–0.086 mg/100 g DW | [39] | ||
| Procyanidin B1 | 59.64–224.41 mg/100 g DW | [40] | ||
| Procyanidin B2 | 1.02–5.66 mg/100 g DW | [40] |
MAE, mulberry anthocyanin extract; NA, not available; CEE, crude ethanol extract; CMA, crude mulberry anthocyanin; DW, dry weight; and FW, frozen weight.