The effect of frozen storage on the phenolic compounds of Morus nigra L. (black mulberry) and Morus alba L. (white mulberry) fruit

Morus nigra L. (black mulberry) and Morus alba L. (white mulberry) display high con-centrations of health-promoting compounds, particularly phenolics. However, no published studies have addressed the changes in the content of phenolic compounds during frozen storage, a widely used form of preservation of these fruit in the Turkish countryside. This work was undertaken to determine these alterations, if any, in order to assess whether the bioactive properties of the produce may be altered signi?cantly. Materials and methods. Black and white mulberry fruit were collected at commercial maturity and frozen at –25 ?C for up to 5 months. The content of se-lected phenolic acids and ?avonoids was analysed at harvest on fresh fruit and at monthly intervals on thawed samples by High-Performance Liquid Chromatography with Diode-Array Detection (HPLC/DAD). Results and discussion. Phenolic compound levels were higher in black than in white mulberry fruit at harvest. Rutin and chlorogenic acid predominated quantitatively in black mulberry, and decreased along frozen storage even though some ?uctuations were observed. Cathechin was the main compound detected in white mulberry, and remained largely stable during the whole experimental period. Conclusion. Although the concentration of the investigated phenolics varied to di?erent extents during frozen storage, fruit retained acceptable levels, which suggests that this practice allows preserving satisfactorily the health-promoting properties that characterise these fruit species