Nutritional and Medicinal Quality of Mulberry Fruit from 13 Main Varieties Grown in Guangxi

doi:10.7506/spkx1002-6630-201810038

Abstract

Abstract: The major nutritional and functional components of mulberry fruit from 13 main varieties grown in Guangxi region of China were investigated by factor analysis in an effort to evaluate their nutritional and medicinal quality and to screen out special varieties for the development of food and pharmaceutical products. The factor analysis of nutritional quality indicated that 5 principal components extracted from 15 quality indicators could reflect the comprehensive information on nutritional quality with a cumulative contribution rate of 86.32%. The contents of vitamin, microelements, amino acids and dietary fiber were the main factors influencing nutritional quality. Te 2, Da 10 and Guiyou M161 ranked first to third by comprehensive score among 13 varieties. These three varieties were suitable for food development. The factor analysis of medicinal quality indicated that 3 principal components extracted from 9 quality indicators could reflect the comprehensive information on medicinal quality with a cumulative contribution rate of 88.02%. The main factors influencing medicinal quality were the contents of polyphenols, chlorogenic acid, rutin and anthocyanins. The comprehensive scores of Guiyou M257, Guisangyou 62 and Da 10 were ranked the top three among 13 varieties. These three varieties were suitable for the development of healthcare products and medicines.

Key words: mulberry, nutritional quality, medicinal quality, factor analysis, special mulberry varieties

CLC Number:

S888.3

HE Xuemei, SUN Jian, LIANG Guiqiu, QIU Changyu, LI Jiemin, LI Li, LI Changbao, SHENG Jinfeng, LIU Guoming, LING Dongning, TANG Yayuan. Nutritional and Medicinal Quality of Mulberry Fruit from 13 Main Varieties Grown in Guangxi[J]. FOOD SCIENCE, 2018, 39(10): 250-256.

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Nutritional and Medicinal Quality of Mulberry Fruit from 13 Main Varieties Grown in Guangxi

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