Determination of some physical and chemical characteristics of black mulberry (Morus nigra) fruit

In this research, it was investigated some chemical properties of black mulberry which are supplied from Mersin, Anamur district and Afyonkarahisar, Cay district. In black mulberry that are stored at -24 °C, fundamental analyses like protein, fat, dry matter, ash, pH, and color together with total phenolic compound (TFM), antioxidant activity (AA) and by HPLC method some phenolic compounds (catechin, chlorogenic acid, p-coumaric acid, rutin and quercetin), organic acids (citric acid, and malic acid) and ascorbic acid analysis were determined. Quantity of dry matter to be 13,45% and 17,61% ; quantity of ash to be 0,61% and 0,89% ; quantity of protein to be 1,28% and 1,79% ; quantity of fat to be 0,72% ; value of pH to be 3,63 and 3,76; values of L* to be 12,84 and 16,41; values of a* to be 8,13 and 8,64; values of b* to be 2,05 and 2,73 were determined. In TFM analysis, phenolic compounds of black mulberry were extracted with absolute methanol and 80% methanol. Absolute methanol extract was found to contain higher TFM than 80% methanol. TFM quantity of black mulberry which are supplied from Mersin, Anamur district was found respectively 1416 mg GAE/L and 1169 mg GAE/L; TFM quantity of black mulberry which are supplied from Afyonkarahisar, Cay district was found respectively, 1172 mg GAE/L and 1091 mg GAE/L. In determination of AA, DPPH method was used and black mulberry was extracted with absolute methanol, 80% methanol, absolute ethanol, 80% ethanol, absolute acetone and 80% acetone. Compared to those extracts the highest AA was found in pure methanol extract. Free radical scavenging activity (%) of those extracts obtained as 27 to 87; AE values of those extracts 0.032 to 0.099 (1/mg); IC50 values of those extracts 10.078 to 29.825 mg; AA with Trolox; 1.112 to 1.858 µmol Trolox equivalent/g. The analysis which was done with HPLC, phenolic compounds supplied from Mersin, Anamur district were obtained as high to low respectively, catechin, chlorogenic acid, p-coumaric acid, quercetin and rutin; organic acids respectively citric acid and malic acid. The amount of phenolic compouds was determined as 162,2 µg/g , 146,4 µg/g , 133,6 µg/g , 6,5 µg/g and 1,3 µg/g; organic acids 6,758 mg/g ve 1,023 mg/g. The analysis which was done with HPLC, phenolic compounds supplied from Afyonkarahisar, Cay district were obtained as high to low respectively chlorogenic acid, p-coumaric acid, catechin, quercetin and rutin; organic acids respectively citric acid and malic acid. The amount of phenolic compouds was determined 246,6 µg/g, 52,9 µg/g , 9,5 µg/g , 1,7 µg/g and 0,9 µg/g; organic acids 9,808 mg/g and 0,728 mg/g. Key Words: Black mulberry, Morus nigra, Phenolic compounds, Antioxidant activity, DPPH method, total phenolic compound, organic acid, Chlorogenic acid, HPLC, TFC.