Partial‐least‐squares and canonical‐correlation analysis of chemical constituents and active ingredients of new types of Chinese mulberries

OBJECTIVE: To investigate the correlation between chemical constituents and active ingredients of 13 types of Chinese mulberry fruits. METHODS: Thirteen types mulberry fruits were harvested. The correlation between chemical constituents and active ingredients (primarily anthocyanins and rutins) of 13 new types of Chinese mulberries was assessed using partial‐least‐squares, principle‐component and canonical‐correlation analyses. RESULTS: Vitamin C and titratable acid in the mulberry fruits were critical components that affected the active ingredients, especially anthocyanins and rutins. The content of titratable acid content was related to the fruit flavor and maintained the balance of anthocyanins, vitamin C and rutins. Mineral elements, such as Zn and Cu, also played a vital role in these processes. Low contents of sugar, crude protein, crude fat and pectin were significantly correlated with the mineral elements. CONCLUSION: Chemical constituents and mineral elements can mutually affect the concentration. It provides a novel method for any changes in the quality of new types of Chinese mulberries, which can identify the sources of new types of natural antioxidants.