Journal of the American Oil Chemists' Society

, Volume 88, Issue 8, pp 1179–1187 | Cite as

Investigating Some Physicochemical Properties and Fatty Acid Composition of Native Black Mulberry (Morus nigra L.) Seed Oil

  • Umit Gecgel
  • Serap Durakli Velioglu
  • Hasan Murat Velioglu
Original Paper


The physicochemical properties of seed and seed oil obtained from the native black mulberry (Morus nigra L.) were investigated in 2008 and 2009. The results showed that the seed consisted of 27.5–33% crude oil, 20.2–22.5% crude protein, 3.5–6% ash, 42.4–46.6% carbohydrate and 112.2–152.0 mg total phenolics/100 g. Twenty different fatty acids were determined, with the percentages varying from 0.02% myristic acid (C14:0) to 78.7% linoleic acid (C18:2). According to the GC analysis of fatty acid methyl esters, linoleic acid (C18:2), followed by palmitic acid (C16:0), oleic acid (C18:1) and stearic acid (C18:0) were the major fatty acids, which together comprised approximately 97% of the total identified fatty acids. High C18:2 content (average 73.7%) proved that the black mulberry seed oil is a good source of the essential fatty acid, linoleic acid. Linolenic acid (C18:3) was also found in a relatively lower amount (0.3–0.5%). The α-tocopherol content was found to be between 0.17 and 0.20 mg in 100 g seed oil. The main sterols in the mulberry seed oil were β-sitosterol, Δ5-avenasterol, Δ5, 23-stigmastadienol, clerosterol, sitosterol and Δ5, 24-stigmastadienol. The present study stated that the native black mulberry seed oil can be used as a nutritional dietary substance and has great usage potential.


Fatty acid composition Morus nigra L. Mulberry seed oil Physicochemical properties 



The authors gratefully thank Mrs. Saibe Duraklı for supplying the mulberry materials used in this study.

Supplementary material

11746_2011_1771_MOESM1_ESM.jpg (1.5 mb)
Supplementary material 1 (JPEG 1520 kb)


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Copyright information

© AOCS 2011

Authors and Affiliations

  • Umit Gecgel
    • 1
  • Serap Durakli Velioglu
    • 1
  • Hasan Murat Velioglu
    • 2
  1. 1.Agricultural Faculty, Food Engineering DepartmentNamık Kemal UniversityTekirdagTurkey
  2. 2.Vocational College, Meat and Meat Products Technology ProgrammeNamık Kemal UniversityTekirdagTurkey

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