Physio-chemical and functional properties of mulberry fruit (Morus nigra) grown in district Kangra of Himachal Pradesh

Abstract

This study presents a comprehensive analysis of the physicochemical and functional properties of the mulberry fruit (Morus nigra). Sample collected and standard procedure were used for carrying out analysis. The mulberry fruit of the exhibits a black color and an elliptical shape, with a sweet taste. The average dimensions recorded were 21.37 mm in length and 13.50 mm in width, with an average fruit weight of 2.15 g per fruit. Proximate composition analysis revealed that fruit contain average of moisture content of 74.03 percent, indicating a high-water content typical of fresh fruits. The ash, protein, crude fat, crude fiber, acidity, and total sugar contents were measured at 3.20 percent, 4.69 percent, 1.05 percent, 5.52 percent, 1.76 percent, and 13.32 percent, respectively. The total soluble solids (TSS) were recorded as 16° Brix, which correlates with the fruit's sweetness, while the specific gravity was 1.03. Mineral composition analysis showed significant levels of essential minerals, including calcium (138.35 mg/100 g), magnesium (179.25 mg/100 g), phosphorus (323.12 mg/100 g), iron (6.02 mg/100 g), and zinc (2.17 mg/100 g). The vitamin content included ascorbic acid (31.22 mg/100 g) and vitamin E (0.98 mg/100 g), supporting the fruit's nutritional value. Additionally, the total phenolic content was found to be 1375 mg GAE/100 g, with flavonoids at 278.32 mg QE/100 g and anthocyanins at 55.21 mg/100 g. The antioxidant activity of the mulberry fruit was impressive, exhibiting 80.05 percent DPPH inhibition and 69 percent ABTS inhibition. These findings underscore the nutritional benefits and antioxidant potential of Morus nigra, highlighting its value as a functional food.