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Opis: Mulberry (Morus sp.) trees, traditionally cultivated for their leaves used in sericulture, have recently gained recognition for their adaptability and valuable ecosystem services. The biochemical composition of mulberry leaves varies both qualitatively and quantitatively, depending on genotype, environmental conditions, and cultivation practices. This study aimed to (1) identify differences in old local white (M. alba L.) and black mulberry (M. nigra L.) leaves, (2) perform a chemotype analysis of monitored local varieties, and (3) evaluate the influence of selected bioclimatic factors and pruning practices on the biochemical composition of leaves of white mulberry trees across Slovenian mesoregions. Black mulberry exhibited a higher phenolic content, particularly caffeoylquinic acid derivatives (16.05 mg/g dry weight (DW)), while white mulberry contained more quercetin glycosides (6.04 mg/g DW). Ward’s clustering identified three chemotypes, two of which had elevated protein and hydroxycinnamic acid levels, making them particularly suitable for silkworm feeding. Considering pruning practices of white mulberries, we determined significantly increased protein contents in yearly pruned trees (187.24 mg/g DW). Principal component analysis revealed interactions between bioclimatic, morphological, and biochemical factors, distinctly separating mulberries from the Sub-Mediterranean and Sub-Pannonian macroregions. White mulberries from Sub-Pannonian regions accumulated more caffeoylquinic acids in leaves under lower precipitation and total insolation, while those from Sub-Mediterranean regions exhibited higher kaempferol derivatives due to photo-thermal stress. These findings highlight the influence of climate and pruning on mulberry biochemical diversity and adaptation.
Ključne besede: mulberry, Morus alba, Morus nigra, local genetic resources, phenolics, protein, climatic effect, metabolite screening, pruning
Objavljeno v DKUM: 07.10.2025; Ogledov: 0; Prenosov: 2
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Opis: Mulberries are the "essence of the past", the so-called Proust effect, for the inhabitants of the sericultural regions who enthusiastically remember feeding silkworms with mulberry leaves and picking the different coloured fruits that were their favourite sweets in childhood. To determine the chemistry behind the colour and taste of mulberry soroses, the main metabolites of the local and introduced varieties were studied. The soroses were classified into five different colour types and the size parameters were determined. The main sugars identified were glucose and fructose, while the predominant organic acids were citric and malic acids, which were highest in the darker varieties, and fumaric and tartaric acids, which were highest in the lighter varieties. A total of 42 phenolic compounds were identified. The predominant phenolic acid was chlorogenic acid, followed by other caffeoylquinic acids and coumaroylquinic acids. The predominant anthocyanins were cyanidin-3-glucoside and cyanidin-3-rutinoside. According to PCA analysis, the colour types showed a clear chemotype character. The sweet taste of the yellowish-white soroses was defined by 49% fructose, followed by 45% glucose and 6% organic acids. The sour character of the black genotypes was characterised by a lower sugar and higher (11%) organic acid content. The colour- and species-dependent effect was observed in the proportion of caffeoylquinic acids and quercetin glycosides, which decreased with increasing colour intensity from 60% of the total to 7%, and from 17% to 1%, respectively. An upward trend was observed for flavanols (5% to 29%) and anthocyanins, which accounted for 62% of the total phenolics in black varieties. This article gives an insight into the metabolite composition of mulberry soroses as the sweets of choice between light and sweet and dark and sour.
Ključne besede: mulberry soroses, sugars, organic acids, phenolics, anthocyannins
Objavljeno v DKUM: 20.02.2024; Ogledov: 380; Prenosov: 34
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