Imran et al. / J Zhejiang Univ-Sci B (Biomed & Biotechnol) 2010 11(12):973-980 973 Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology) ISSN 1673-1581 (Print); ISSN 1862-1783 (Online) www.zju.edu.cn/jzus; www.springerlink.com E-mail:
[email protected] Chemical composition and antioxidant activity of certain Morus species Mohammad IMRAN1, Hamayun KHAN†‡2, Mohibullah SHAH1, Rasool KHAN1, Faridullah KHAN3 (1Institute of Chemical Sciences, University of Peshawar, Peshawar 25120, Pakistan) (2Department of Chemistry, Islamia College University, Peshawar 25120, Pakistan) (3Pakistan Council of Scientific & Industrial Research (PCSIR) Laboratories Complex, Peshawar 25120, Pakistan) †E-mail:
[email protected] Received May 11, 2010; Revision accepted Aug. 11, 2010; Crosschecked Oct. 9, 2010 Abstract: In the present work, the fruits of four Morus species, namely Morus alba (white mulberry), Morus nigra (black mulberry), Morus laevigata (large white fruit), and Morus laevigata (large black fruit), were analyzed for proximate composition, essential minerals, and antioxidant potentials. For this purpose, the ripe fruits were collected from the northern regions of Pakistan. The major nutritional components (moisture, ash, lipids, proteins, fibres, car- bohydrates, and total sugar) were found to be in the suitable range along with good computed energy. Total dry weight, pH, and titratable acidity (percent citric acid) were (17.60±1.94)–(21.97±2.34) mg/100 g, (3.20±0.07)–(4.78±0.15), and (0.84±0.40)%–(2.00±0.08)%, respectively. Low riboflavin (vitamin B2) and niacin (vitamin B3) contents were recorded in all the fruits, while ascorbic acid (vitamin C) was in the range from (15.20±1.25) to (17.03±1.71) mg/100 g fresh weight (FW).