IDENTIFICATION OF BIOACTIVE COMPOUNDS FROM EGYPTIAN MULBERRY FRUITS AND THEIR USES IN IMPROVEMENT THE QUALITY OF SOME FOODS

This work was carried out to study the chemical and nutritional properties of some egyptian mulberry species. White , black mulberry,goldenberry and strawberry fruits were analyzed for their proximate chemical composition, phenolic compounds, flavonoids contents,vitamins, some reducing and non reducing sugars, beta-carotenoids and anthocyanin to evaluate their importance in human nutrition. The results showed that white mulberry contained 79.34% moisture, 12.98% protein,9.03% ether extract, 6.36% ash, 8.32% crude fiber and 63.31% carbohydrates, while, the black mulberry contained 76.45% moisture,10.85% protein, 7.21% ether extract, 4.79% ash, 5.45% crude fiber and
71.7% carbohydrates. On the other hand, goldenberry contained 77.78%moisture, 9.16% protein, 9.95% ether extract, 5.44% ash, 16.32% crude fiber and 59.13% carbohydrates. It could be noticed that strawberry recorded 90.87% moisture, 7.65% protein, 3.74% ether extract, 3.48% ash, 10.32% crude fiber and 74.81% carbohydrates. High concentrations of phenolic compounds and flavonoids from this egyptian mulberry species were found. It can be concluded that the consumption of white,black mulberry, goldenberry and strawberry in different combinations could provide a reasonable daily recommended amount of essential nutrients for maintenance of healthy life and normal body functioning. The organoleptic evaluation of juices and jams prepared by mixing strawberry with white, black mulberry and goldenberry at three ratios 25, 50 and 75% was carried out.