Comparative variability of nutrients, minerals, phenolics and anthocyanins with antioxidant potentials during fruit development stages in five Mulberry (Morus) cultivars.

This article focuses on the comparative assessment of nutritional, mineral, phenolic, anthocyanin, and antioxidant variations in five mulberry cultivars—three black (Morus serrata, M. nigra, M. macroura black) and two white (M. alba, M. macroura white)—across different fruit developmental stages in Pakistan. Results showed that sugars increased and acidity decreased during ripening in all cultivars, with white mulberries generally exhibiting higher sugar content, while black mulberries had greater total phenolic content, anthocyanins, and antioxidant activity. Macro- and micro-minerals such as calcium, magnesium, iron, copper, and zinc varied significantly among cultivars, with black mulberries typically containing higher mineral levels. High-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) identified key anthocyanins including cyanidin, malvidin, pelargonidin, and delphinidin, which may contribute to the fruits’ bioactive and therapeutic potential. The study suggests that selecting mulberry cultivars with enhanced nutritional and antioxidant profiles could offer natural benefits against various metabolic and degenerative diseases.