Analysis of Functional Constituents of Mulberries (Morus alba L.) Cultivated in a Greenhouse and Open Field during Maturation

摘要

Contents of phenolic acids, flavonoids, and anthocyanins of mulberries (Morus alba L.）cultivated in a greenhouse (GH) and open field (OF) were evaluated by HPLC during maturation. In the case of phenolic acids, caffeic acid (96.37-824.00 mug/g), coumaric acid (19.45-68.23 mug/g), ferulic acid (4'50-18.66 mug/g), and sinapic acid (15.61-29.27 mug/g) were detected. The major phenolic acid was caffeic acid, and its content increased in the initial stage and decreased in the last stage. The phenolic acid content of OF mulberries was higher than that of GH mulberries. Contents of two major flavonoids, quercetin, and kaempferoL were 44.17-1,661.73 mug/g and 108.67-360.20 mug/g, respectively. Quercetin content decreased with maturation stage, whereas kaempferol content remained constant in GH mulberries but increased in OF mulberries. In the case of cultivation methods, quercetin content of OF mulberries was higher than that of GH mulberries. Contents of cyanidin, delphinidin, malvidin, and pelargonidinwere 30.43-6,443.88 mug/g, 0-52.10 mug/g, 1.06-1,650 mug/g, and 1.92-401.97 yg/g, respectively. Anthocyanin content increased with maturation stage, and anthocyanin content of OF mulberries was higher than that of GH mulberries. OF mulberries in the laststage of maturation had higher contents of functional substances than other conditions.