Nutritional and functional components of mulberry leaves from different varieties: Evaluation of their potential as food materials

International Journal of Food Properties

Junwen Wang¹  Xuping Shi¹  Jinzhi Huang¹  Zeyuan Deng²  Yanfang Yu²  Bing Zhang²  Jianyuan Yang²  Hongyan Li²  Yanfei Zhang² 

[1] Jiangxi Sericulture and Tea Research Institute;Nanchang University;

关键词: Mulberry;    Genetic diversity;    Nutrients;    Phytochemical;    Antioxidant activity;    Food material;   

DOI  :  10.1080/10942912.2018.1489833

来源: DOAJ

【 摘 要 】

Mulberry leaves had been used as material of medicine, drink, and functional foods in many countries, but the variety suitability for different applications is still not clear. In this study, the nutritional and phytochemical components of mulberry tender shoots from 19 varieties in China were investigated. Obvious genotypic diversity was observed in all the assessed components. The contents of crude protein (CP), total soluble sugars (TSS), crude fiber (CF), 1-deoxynojirimycin (DNJ), total phenolic (TP), and total flavonoid content (TF) were 27.63–37.36 g/100 g dry weight (DW), 58.71–150.31 mg/g DW, 9.90–13.85 g/100 g DW, 0.08–1.12 mg/g DW, 8.76–20.26 mg gallic acid equivalents (GAE)/g DW, and 21.36–56.41 mg rutin equivalents (RE)/g DW, respectively. Chlorogenic acid, rutin, isoquercitrin, and astragalin were considered to be mainly potential antioxidant compounds in mulberry leaves. According to the result of correlational analysis, principal component analysis (PCA), and hierarchical cluster analysis (HCA), the NS14 variety had high comprehensive healthy properties. GS8, D10, XS, TP2, and DHS could be appropriate materials for functional food or drink because of high content of phenolics or DNJ. Some varieties may have a potential application as protein-rich vegetables. The study suggests that some variety of mulberry could be selected and utilized rationally for their dietary properties.

【 授权许可】

Unknown