الفهرس 
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Abstract
This study was determined the chemical composition, minerals
contents, Total phenols, total flavonoids, anthocyanins and phenolic
compounds of black mulberry powder (Morus nigra), also, determination
the sensory evaluation for some food products such as: cake with cream
and ice cream of black mulberry. Also determined the effect of black
mulberry extract fresh or powder on some biological tests in rats such as :
blood glucose levels, serum lipid, amino transferase activity and end
products of protein metabolism. And also determined the effect of morus
nigra on MCF7 cell line cancer culture in vitro. Also, studied the
antimicrobial effect of black mulberry on some pathogenic bacteria such
as : Staphylococcus aureus ,Bacillus cereus, Salmonella sp, E.coli, molds
& yeasts.
The obtained data could be summarized as follows:
1.Chemical composition :
Moisture content in black mulberry was 4.2 % (on wet weight
basis). While the values of protein, fat, ash, carbohydrates and energy
value contents were 10.1, 2.5 , 4.1, 79.1 and 379.3 %, (on wet weight
basis), respectively.
2. The minerals contents of black mulberry:
The highest mineral content of black mulberry recorded as potassium
(K). The value was 1000 mg/100g. Black mulberry also contains high
SUMMARY
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amounts of calcium (Ca), phosphorus (P) and Magnesium (Mg). The
values were 135, 285 and 105mg/100g, respectively.
3. Total phenols and phenolic compounds of mulberry fruits:
The total phenols, total flavonoid and anthocyanin contents of
mulberry fruits expressed as (mg/g). The values of total phenols, total
flavonoid and anthocyanin contents of mulberry fruit were 13.80, 61.40
and 3.70 mg/g, respectively.
4. The Phenolic compounds of mulberry fruits:
Mulberry fruits contain different amounts of phenolic compounds
such aspyrogallol, gallic acid, protocatechuic acid, caffeic acid, vanillic
acid, caffeine, ferulic acid and syringic acid. The values were 223.30,
9.97, 49.31, 19.66, 7.15, 13.13, 15.89 and 80.12mg/100g, respectively.