Evaluation of Free Radical Scavenging Activity and Chemical Quality of Mulberry Fruit Cultivars 'Chiang Mai' and 'Buriram 60'

摘要

Mulberry fruit is high in nutritional content. This study compared the radical scavenging activity and chemical quality of two mulberry cultivars, 'Chiang Mai' and 'Buriram 60', at different stages of harvest maturity. Mature green, pink, red and black fruit were used. Results showed that antioxidant activity based on DPPH assay was higher in red and black fruit of both cultivars than other maturity stages. Total soluble solids, citric, malic and tartaric acid decreased with increasing maturity. On the other hand, pH, total phenolic and anthocyanin increased with maturity. The results provide benchmark data for the exploitation of mulberry fruit for functional food and nutraceutical purposes.