Total phenolics and flavonoids content in ripened and unripened fruits of different mulberry (Morus alba) varieties

R VENKATESH KUMAR; G SUNIL BABU; SEEMA CHAUHAN; AMIT SRIVASTAVA; YASHWANT RAO; DHIRAJ KUMAR

doi:10.56093/ijas.v82i3.15978

Authors

R VENKATESH KUMAR Babasaheb Bhimrao Ambedkar University, Vidya Vihar, Raebareli Road, Lucknow 226 025
G SUNIL BABU Babasaheb Bhimrao Ambedkar University, Vidya Vihar, Raebareli Road, Lucknow 226 025
SEEMA CHAUHAN Babasaheb Bhimrao Ambedkar University, Vidya Vihar, Raebareli Road, Lucknow 226 025
AMIT SRIVASTAVA Babasaheb Bhimrao Ambedkar University, Vidya Vihar, Raebareli Road, Lucknow 226 025
YASHWANT RAO Babasaheb Bhimrao Ambedkar University, Vidya Vihar, Raebareli Road, Lucknow 226 025
DHIRAJ KUMAR Babasaheb Bhimrao Ambedkar University, Vidya Vihar, Raebareli Road, Lucknow 226 025

https://doi.org/10.56093/ijas.v82i3.15978

Keywords:

Mulberry, Phenolics and Flavonoids, Ripened and unripened fruits

Abstract

The results of the experiment indicated that K 2 mulberry variety have shown maximum flavonoid and phenolic content in un-ripened fruits, while AR 14 variety have maximum total phenolic content in ripened fruits. The BR 2 mulberry variety has highest total flavonoids content in ripened fruits. The high contents of functional compounds in mulberry juice, fruits, and leaves implied that they might be potential resources for the development of functional drinks and food. Considering the advantages of potential medicinal properties of flavonoids and phenols enriched fruits of mulberry it can be utilized to treat several diseases of animals and human being.

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