THE INFLUENCE OF HARSVEST TIME ON THE CHEMICAL COMPOSITION OF WHITE MULBERRY (MORUS ALBA L.) LEAVES

Abstract

White mulberry (Morus alba L.) is commonly used as a functional food and for medicinal purposes. Mulberry leaves, in addition to their main biochemical compounds, are characterized by antioxidant bioactive compounds. Continuous analysis of the plant may reveal new structures and potentially unexplored metabolic factors. New research in this area will expand our knowledge and contribute to the progress of the food and pharmaceutical industries.

The dry matter, fiber, protein and total amino acid content were determined in the leaves of the white mulberry varieties “Galicia” and “Smuglianka” using standard methods. The study showed that the variety and the harvest time did not significantly affect the dry matter content. And significantly, the highest protein and total amino acid content was determined in the leaves of the variety “Galicia” harvested in June.