High Quality Dried White Mulberry for Sale
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About Morus Alba
It is a tree whose height reaches 20 meters and its diameter reaches 1 meter. The bark of its trunk is furrowed, yellowish gray, its leaves are different, some with smooth and clawed sides and some heart-shaped and with serrated sides, the color of its leaves is bright green and shiny with long petioles.
Its fruit is compound, cylindrical with pedicel. The length of the fruit is 2 to 4 cm, its color is creamy white, and its taste is sweet. White Mulberry leaves are used to raise and feed silkworms in spring, and used as animal fodder in autumn.
Its wood has wide uses in carpentry, for example, it is used to make string instrument.
White Mulberry fruit is sweet, pleasant and laxative.
Morus Alba Chemical Constituents
Morus alba contains abundant bioactive compounds, including phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, minerals, and volatile aromatic compounds. Its fruits and leaves contain significant amounts of quercetin, rutin, and apigenin; ferulic, chlorogenic, and protocatechuic acids are also the significant compounds in fruits. These natural bioactive compounds hold potent biological activities proven to exhibit excellent pharmacological effects against various diseases.
These include antioxidative, diuretic, antiobesity, hypoglycemic, hypotensive, anticholesterol, antidiabetic, and antimicrobial properties. Moreover, the high quantity of phenolic compounds also contributes to M. alba’s functional properties in food applications. For example, the flavonoids and caffeoylquinic acids in M. alba could benefit as colorants, flavorants, food fortificants, antioxidants, preservatives, and antimicrobial agents against bacteria and fungi, all of which are essential in the food industry. Simultaneously, their anthocyanins could act as natural antioxidative food colorants.
That aside, M. alba as a whole also has a high nutraceutical value due to its low lipid value and high levels of protein, carbohydrates, fiber, organic acids, vitamins, and minerals that are comparable to other berries. To be precise, M. alba contains approximately 3.6 g/100 g DW crude fiber and 19.4% protein content, giving it great potential in contributing to the recommended dietary allowance (RDA) of proteins. Moreover, macroelements such as Ca, N, K, and Mg were abundantly found in both leaves and fruit, with low Na values of 0.01 g/100 g DW, making them suitable for low-sodium diets.
As a result of public and industry interest in the importance of functional foods in disease prevention, a rise in active food-market exploitation has occurred. With their demonstrated nutrition and health benefits, M. alba leaves and fruit can be considered as suitable ingredients to contribute to a broader application of functional foods. M. alba products can widely be found in the market, including mulberry powder, dried fruit, juices, jellies, jams, marmalade, ice cream, desserts, candies, pastes, and wine.
However, its potential is limited in producing food products, and its efficiency as a functional food product still needs to be discovered. Therefore, there are still many possibilities to be explored, as it is imperative to sustain and preserve M. alba health benefits in food. This review paper aims to discuss the nutritional and phytochemical properties of M. alba leaves, fruit, and seeds and their potential as food ingredients for developing novel and functional foods to enrich human nutrition.
People consume mulberry species in various countries due to their nutritiousness, deliciousness, nontoxicity, and abundant active benefits. The leaves of M. alba species are rich in protein, carbohydrates, fiber, and vitamins, especially ascorbic acid and β-carotene. Studies have also found that the leaves contain a high amount of important minerals such as calcium (Ca), potassium (K), magnesium (Mg), zinc (Zn), and many others.
Moreover, according to Sánchez-Salcedo et al. M. alba leaves possessed high iron (Fe) values (119.3–241.8 mg/kg) and a low level of sodium (0.01 mg/100 g), making them a suitable diet material for sodium-restricted individuals. The leaves also contain a considerable amount of organic acids, including citric acid (0.26–3.85 mg/g FW), malic acid (7.37–12.49 mg/g FW), tartaric acid (0.085–0.212 mg/g FW), succinic acid (1.02–5.67 mg/g FW), lactic acid (0.29–0.83 mg/g FW), fumaric acid (0.058–0.39 mg/g FW), and acetic acid (0.029–0.1 mg/g FW), which contribute to the potential health benefits of M. alba leaves.
The same nourishing richness is in M. alba fruit, with a protein content higher (10.15–13.33%) than other mulberry species. A study by Owon showed a higher protein value of M. alba fruit (12.98%) as compared to black mulberry (10.85%), golden berry (9.16%), and strawberry (7.65%). Their great protein amount has proven their capability in contributing to protein’s recommended dietary allowance (RDA), which is 0.8 g/kg of body weight. A considerable percentage of minerals, including N, P, K, Mg, Mn, Ca, Zn, Cu, Fe, and Se, were observed in M. alba fruits, while a higher ascorbic acid value was obtained from M. alba fruit (22.4 mg/100 g) than the M. rubra species (19.4 mg/100 g).
Flavonoids are essential bioactive compounds with excellent antioxidant properties that are found in M. alba leaves. Thabti et al. reported the presence of three newly identified compounds (kaempferol-7-O-glucoside, quercetin-3-O-rhamnoside-7-O-glucoside, and quercetin 3-O-β-glucoside-7-O-α-rhamnoside), along with 10 other known compounds (1-caffeoylquinic acid, 5-caffeoylquinic acid, 4-caffeoylquinnic acid, caffeic acid, rutin, quercetin-3,7-d-O-β-d-glucopyranoside, quercetin-3-O-glucoside, quercetin-3-O-(6-malonyl)-β-d-glucopyranoside, kaempferol-3-O-glucopyranosyl-(1,6)-β-d-glucopyranoside, and kaempferol-3-O-(6-malonyl)glucoside). These findings were supported by Sánchez-Salcedo et al. and Memon et al.
They found chlorogenic, gallic, vanillic, p-hydroxybenzoic, syringic, p-coumaric, protocatechuic, ferulic, and m-coumaric acids as the leaves’ major phenolic acids.
Several new compounds, including flavan derivatives (moracinflavan A-G [26]) and 2-arylbenzofuran derivatives (moracinfurol A and B) were obtained from M. alba leaves. The same significant phytochemical groups—alkaloids, phenolic, flavonoids, tannin, and terpenes—were isolated from leaves of two different maturities, with mature leaves containing higher 1-deoxynojirimycin (DNJ) and secondary metabolite values. However, only simple terpenes were isolated via pyrolysis gas chromatography–mass spectrophotometry (Py/GC/MS), possibly due to terpenes’ lack of a polar group, which makes them more easily volatile compared to alkaloids and phenolics.
Further analysis with different pyrolysis temperatures might isolate more compounds from M. alba leaves. Ultimately, rutin, apigenin, and quercetin were the three highest bioactive constituents among the major phytochemical classes of M. alba leaves. In addition, the presence of alkaloids, carbohydrates, fatty acids, phytosterols, glycosides, proteins, tannins, gums, and amino acids were also observed in M. alba leaves in five different solvents.
M.alba fruit is not commonly integrated into traditional medicine, possibly due to its seasonal production and the limited dissemination of its health benefits. However, the increasing interest in analyzing, isolating, and quantifying M. alba fruit phytochemicals has led to reports of their richer phenolic- and volatile-compound content, as well as better antioxidant capacity than other berry species like blueberry, strawberry, blackberry, and raspberry.
Previously, Wang et al. found a total of 17 phenolic compounds in the fruits, consisting of cinnamic acid derivatives (0.36–1.29 mg/g DW), flavonols (0.07–0.36 mg/g DW), anthocyanins (not quantified), and benzoic acid derivatives (0.81–2.33 mg/g DW); while caffeoylquinic acids (CQAs) lower than in the leaves were detected (0.16–3.62 mg/g DW and 6.78–8.48 mg/g DW, respectively).
Calín-Sánchez et al. [40] found 35 volatile compounds and categorized them into aldehydes, esters, ketones, benzene terpenes, and oxygenated terpenes. Moreover, the presence of bioactive compounds in M. alba fruit, including rutin (293.5 μg/g), chlorogenic acid (226.9 μg/g), caffeic acid (17.2 μg/g), quercetin (15.2 μg/g), gallic acid (8.9 μg/g), kaempferol (5.8 μg/g), and apigenin (3.5 μg/g), has previously been detected.
The fruit’s major fatty acids were also reported, including linoleic acid (57.26%), palmitic acid (22.42%), oleic acid (10.5%), stearic acids (4.27%), and myristic acid (0.98%). Meanwhile, in a more recent study by Xu et al., three new compounds were isolated: (2S,2″S)-2,3,8,9-tetrahydro-5-hydroxy-8-(1-methylethenyl)-2-(4-hydroxyphenyl)-4H-furo2,3-h]-1-benzopyran-4-one; (1″R,2″R)-4-(2-formyl-1H-pyrrol-1-yl)-1-(2-hydroxy-1-methylpropoxy)-butanoate; and (4′S,5′R)-1-[(Tetrahydro-4-hydroxyl-5-oxo-2-furanyl)methyl]-2,4(1H,3H)-pyrimidinedione.
Zhang et al. suggested flavonols, flavonoids, anthocyanins, hydroxynamic acids, and benzoic acids as the significant polyphenol composition in M. alba fruit. The fruit’s polyphenol composition was significantly influenced by their maturity stages. The brackish fully ripe M. alba fruit extract contained higher total sugar and anthocyanins, while the ripe red fruit contained higher ß-carotene and ascorbic acid.
This is because sugar acts as a precursor in synthesizing anthocyanins, hence their higher value in mature fruit. A study by El-Baz et al. found that types of solvent influenced the extraction of phytochemicals.
Ethanol (EtOH) extract was the most efficient solvent, as 18 compounds were isolated, mostly esters (96.32%), followed by dichloromethane (DCM) and ethyl acetate (EtOAC) fractions with a total of 12 compounds. The rich reports on M. alba fruit’s bioactive-compound content suggest its excellent potential for functional food-product development.
White Mulberry Temperament
It is in the first degree of hot and moist.
Health Benefits of White Mulberry
White Mulberry fruit is moisturizing for the brain, liver tonic, lung tonic, fattening, stomachic and kidney fat producer.
White Mulberry improves liver and spleen conditions, makes pure blood and is useful for catarrh, smallpox, and typhoid.
Drinking White Mulberry syrup is beneficial for sore throat. Eating bread made from White Mulberry flour is fattening.
Gargling the decoction of White Mulberry leaves improves diphtheria, sore throat and tooth and gum pain.
Drinking the decoction of the inner bark of the trunk of this tree or the cortex of its root removes black bile well through diarrhea.
If you boil 30 grams of pounded White Mulberry root in 350 grams of water until a quarter of the water remains, then strain it and add some sugar and honey to it, drinking it is an antidote to poisons and is beneficial for pleurisy, insanity, and back pain.
In China, root cortex, young branches, leaves and fruit are used in traditional medicine. Its roots are taken out of the soil in winter and washed and cleaned well. Longitudinal cracks are given to it, and as a result, its skin is easily separated, and they are packed and dried in the sun. The best type of White Mulberry root cortex is clean, white and flexible.
There are two ways to prepare White Mulberry root cortex before eating it in China: the first method is to wash the dried root cortex and soak it in water until it becomes soft, then cut it into pieces and fry it. The second method is to take 50 kg of dry root cortex, mix it with boiling water and 15 kg of honey and put it on a gentle flame until the cortex turn yellow, then take them out and spread them to dry.
The White Mulberry root cortex prepared in this way is sweet and cooling and is used to treat various diseases of the respiratory system and also for dropsy, especially to treat high blood pressure and numbness in the hands and feet.
The juice of the young branches and its leaves are also used to relieve numbness in the hands and feet. White Mulberry leaves that are picked after frost in December and January have a better effect.
White Mulberry leaves taste bitter and sweet after chewing. It is cooling and antipyretic. It cools the blood and suppresses its inflammation and makes the eyes bright and is prescribed in cases of severe cold, cough, redness and eye inflammation. The decoction of the leaves is useful for removing eye swelling. At the same time, drinking a decoction of its leaves and young branches is a blood purifier and haemapoietic.
The White Mulberry fruit is used for all cases where the root cortex is used with the same properties, in addition, it is anti-poisoning and is also used to treat rheumatism. The young branches, the young stems, the fruit and the cortex of its root, all of them are tonic, invigorating, diuretic and are useful for loosen chest congestion, relieving cough, asthma, tuberculosis complications, and other chest discomforts and rheumatism. Its fruit quenches thirst.
White and sweet Mulberry is hot and moist according to traditional medicine sages and freshen the brain. It’s good for the liver. It is good for strengthening sexual power. It is diuretic and laxative and is beneficial for rubella.
White Mulberry Dosage
Fresh White Mulberry from 60 to 120 grams.
Side Effects of Silkworm Mulberry
It is harmful for hot temperament people. Excessive consumption of White Mulberry causes headaches. White Mulberry quickly turns into the predominant mucus of the stomach, so it is harmful to eat it excessively.
White Mulberry Modifiers
Sekanjebin and Goleghand.
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