Physico and phytochemical standardization of nutritionally rich mulberry fruits (Morus indica Linn)

Abstract

Due to their sweet flavor, impressive nutritional value, and various health benefits, mulberries are gaining popularity worldwide. Mulberries are colorful berries that are eaten both fresh and dried. They're a good source of iron, vitamin C, and several plant compounds and have been linked to lower cholesterol, blood sugar, and cancer risk. Mulberries are the fruits of mulberry trees (Morus sp.) and are related to figs and breadfruit. The trees are traditionally grown for their leaves mainly in Asia and North America as they’re the only food that silkworms eat. They carry colorful berries most commonly black, white, or red that are often made into wine, fruit juice, tea, jam, or canned foods, but can also be dried and eaten as a snack. Mulberries have a decent amount of fiber. The present communication carries an attempt to evaluate the study of phytochemical physicochemical parameters e. g. successive extractive values in different solvents, ash values, alcohol, water, and hexane soluble extractives, moisture contents, loss of weight on drying at 105oC, pH values of 1% and 10 % aqueous solutions, qualitative and quantitative mineral contents, and thin layer chromatography of different extracts. Besides, the qualitative and quantitative analysis of Phyto-constituents like alkaloids, total phenolics, tannins, sugar contents, crude fibers, proteins, and estimation of heavy metals, microbial loads, pesticide residues, and aflatoxins were also carried out which will be useful in the identification and control of the possible adulterations of the raw drug.