Physicochemical Composition and Characterization of Bioactive Compounds of Mulberry (Morus indica L.) Fruit During Ontogeny.

Shreelakshmi, S. V. and Maria Sheeba, Nazareth and Sravan Kumar, Sandopu and Giridhar, P. and Harish Prashanth, K. V. and Nandini, P. Shetty (2021) Physicochemical Composition and Characterization of Bioactive Compounds of Mulberry (Morus indica L.) Fruit During Ontogeny. Plant Foods for Human Nutrition, 76. pp. 304-310. ISSN 0921-9668

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Abstract

Mulberry fruit is well recognized as one of the richest sources of bioactive compounds. We investigated the physicochemical composition and characterized the bioactive compounds during different ripening stages of mulberry (Morus indica) fruit and evaluated their anti-quorum sensing activity on Chromobacterium violaceum. The proximate components such as carbohydrates, proteins and lipids were found to be high in the ripe fruit compared to unripe and mid-ripe fruit. The ripe fruit contained higher content of total phenolics and flavonoids (336.05 and 282.55 mg/100 g fresh weight (FW), respectively). Epicatechin and resveratrol were the major polyphenols detected in the fruit with the range 5.13–19.46 and 4.07–14.45 mg/100 g FW, respectively. Chlorogenic acid and myricetin were predominant in the unripe and mid-ripe fruit (7.14 and 1.84 mg/100 g FW, respectively). The fruit was found to be an excellent source of anti-diabetic compound 1-deoxynojirimycin. The highest content of 1-deoxynojirimycin was present in the mid-ripe fruit, with a content of 2.91 mg/100 g FW. Furthermore, fruit extracts exhibited anti-quorum sensing activity against Chromobacterium violaceum by effectively inhibiting violacein production. Ripe fruit extracts showed the highest activity of 76.30% at 1 mg/mL and thus, could be used as a potent anti-quorum sensing agent. The results could be promising in the selection of appropriate developmental stages for M. indica fruit commercial exploitation in the food formulations rich in potential health components.

Item Type:	Article
Uncontrolled Keywords:	Morus indica · 1-Deoxynojirimycin · Resveratrol · Phenolic acids · Flavonoids · HPLC
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Dept. of Biochemistry Plant Cell Biotechnology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Feb 2022 08:58
Last Modified:	17 Feb 2022 08:58
URI:	http://ir.cftri.res.in/id/eprint/15115

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