20.500.12556/DKUM-87115 The Darker the better Identification of chemotype profile in soroses of local and introduced mulberry varieties with respect to the colour type 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. mulberry soroses sugars organic acids phenolics anthocyannins sladkorji organske kisline fenoli antocianini true false true MDPI Angleški jezik Slovenski jezik Znanstveno delo 2024-02-20 10:36:25 2024-02-20 11:01:34 2024-02-21 03:09:33 0000-00-00 00:00:00 2023 0 0 Str. 1-22 Št. 21, št. članka 3985 Letn. 12 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2023-10-12 2023-10-28 2023-10-31 582.634.1:634.38 172241155 10.3390/foods12213985 2304-8158 Krajnc-2023-The_Darker_the_Better__Identificat.pdf Krajnc-2023-The_Darker_the_Better__Identificat.pdf 1 8F22615428085DCC4291525AB52FE5E8 5a32779c1a843b9112459f279d7ed374e70f2f112184fd9a535478de7b0122dc d84880cd-cfd6-11ee-b227-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=176310 https://doi.org/10.3390/foods12213985 0 845c6dad-cfd3-11ee-b227-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=176309 Fakulteta za kmetijstvo in biosistemske vede 0 0 0