Chemical And Microbiological Studies On Black Mulberry Fruits (Morus Nigra, L.)

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The black mulberry fruits (Morus nigra, L.) is reported to possess antioxidant effect due to presence of phenolic compounds and anthocyanins. Chemical composition, mineral contents, total phenols, total flavonoids, and total anthocyanins of black mulberry were evaluated. Phenolic compounds were also measured using High Performance Liquid Chromatography (HPLC). Inhibitory effect of black mulberry as a powder and its alcoholic extract on some pathogenic microorganisms such as Escherichia coli (DSM 30083), Staphylococcus aureus (DSM 1104), Bacillus cereus (DSM 315), Salmonella sp. (DSM 347), mold (Aspergillus niger) and yeast (Candida albicans) were determined. The results showed that the values of protein, fat, fiber, carbohydrates and energy value contents were 10.27, 3.48, 9.17, 7.51%  and 44.36 Kcal/kg, (on dry weight basis), respectively. Black mulberry fruit contains a high mineral content such as potassium, calcium, phosphorus and magnesium.  The values of total phenols, total flavonoids and total anthocyanins contents of mulberry fruit were 13.80±0.93, 61.40±0.35 and 3.70±0.61 mg/g, respectively. On the other hand, mulberry fruit contain different amounts of phenolic compounds such as pyrogallol, gallic acid, protocatechuic acid, caffeic acid, vanillic acid, caffeine, ferulic acid and syringic acid. The values were 223.30, 9.97, 49.31,     19.66, 7.15, 13.13, 15.89 and 80.12 mg/100 g, respectively. The inhibitory effect of tested microorganisms increased as black mulberry fruits concentrations increased by different rates. The methanolic mulberry extract showed a higher inhibitory effect than that of its powder.

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