Literature DB >> 26213011

Fatty acids composition of Spanish black (Morus nigra L.) and white (Morus alba L.) mulberries.

Eva M Sánchez-Salcedo1, Esther Sendra2, Ángel A Carbonell-Barrachina3, Juan José Martínez4, Francisca Hernández4.   

Abstract

This research has determined qualitatively and quantitatively the fatty acids composition of white (Morus alba) and black (Morus nigra) fruits grown in Spain, in 2013 and 2014. Four clones of each species were studied. Fourteen fatty acids were identified and quantified in mulberry fruits. The most abundant fatty acids were linoleic (C18:2), palmitic (C16:0), oleic (C18:1), and stearic (C18:0) acids in both species. The main fatty acid in all clones was linoleic (C18:2), that ranged from 69.66% (MN2) to 78.02% (MA1) of the total fatty acid content; consequently Spanish mulberry fruits were found to be rich in linoleic acid, which is an essential fatty acid. The fatty acid composition of mulberries highlights the nutritional and health benefits of their consumption.
Copyright © 2015 Elsevier Ltd. All rights reserved.

Entities:  

Keywords:  Essential fatty acids; Linoleic acid; Mulberry fruits; PUFA; Palmitic acid

Mesh：

Substances：

Year:  2015        PMID： 26213011     DOI： 10.1016/j.foodchem.2015.06.008

Source DB:  PubMed          Journal:  Food Chem        ISSN： 0308-8146            Impact factor:   7.514


  11 in total

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10.  In vitro and In vivo Antioxidant Activity of Flavonoid Extracted from Mulberry Fruit (Morus alba L.).

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