Abstract:

The nutritional composition of black mulberry (Morus nigra L.) fruits in Xinjiang was analyzed, as well as the
in vitro antioxidant capacity. The total sugar, crude fiber and crude protein contents of black mulberry fruits were 12.9, 1.28
and 1.17 g/100 g, which were lower than those in white mulberry fruits (Morus alba L.). The contents of Ca and Fe in black
mulberry fruits were 113 mg/100 g and 11.9 mg/100 g, which were 1.6 and 1.7 times higher than those in white mulberry
fruits. The vitamin C and total acid contents of black mulberry were as high as 48.4 mg/100 g and 47.1 mg/g, respectively,
which were 8.1 times and 8.4 times higher than those in white mulberry fruits. The contents of total polyphenols, total
flavonoids, polysaccharides and anthocyanins from black mulberry fruits were significantly higher than those in white
mulberry fruits. Moreover, black mulberry fruits showed higher in vitro total antioxidant capacity and DPPH radical
scavenging activity than white mulberry fruits.

Key words: black mulberry, nutrients, antioxidant activity