eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2017-04-12 5 4 253 261 10.12691/jfnr-5-4-7 JFNR2017547 article Eva María Sánchez-Salcedo eva.sanchez01@graduado.umh.es 1 Asunción Amorós 2 Francisca Hernández 2 Juan José Martínez 2 Miguel Hernández University, Plant Sciences and Microbiology Department, Research Group in Plant Production and Technology, Ctra. de Beniel, km 3,2. E-03312 Orihuela, Alicante, Spain Miguel Hernández University, Applied Biology Department, Ctra. de Beniel, Km 3.2. E- 03312 Orihuela, Alicante, Spain Mulberry foliage is used to feed silkworms and others herbivorous animals due to it is highly nutritious and palatable. A large number of studies have shown the phenolic profiles of mulberry leaves. This study investigated chemical and morphological characterisation of mulberry clones leaves of Morus alba and Morus nigra. Fresh leaves samples of seven mulberry clones, four white (Morus alba) three black (Morus nigra) clones were manually collected, after collection, the samples were washed with distilled water and lyophilized. Morphological characterisation generally showed the entire leaf, almada type, base was emarginated, coined and retasa, leaf margin was acutado-serrated. Leaf weight of mulberry species ranged from 2 to 3.4 g, and peduncle length, from 37.7 to 55.9 mm. The main mineral elements in both species were Ca followed by N, K and Mg, but the in leaves of M. alba had slightly higher content than M. nigra, and all clones showed high concentrations of Fe, while sodium was 0.01 g/100 g dw in all the clones. The protein, and crude fiber, contents ranged between 13.4 (MN3) - 19.4 % dw (MA3), and 3.6 (MA3) - 8.4 g/100 g dw (MN3), respectively; M. alba generally presented had higher protein content than M. nigra, however M. nigra in general showed higher contents fiber than M. alba. Moisture ranged from 51.1 (MN3) to 66.9% (MA3) fw. Organic acids quantified, were citric (from 32.2 to 105.5 mg/100 g fw), and malic (from 43.7 to 72.5 mg/100 g fw). Mulberry leaves might be a source of new food supplements or functional foods and pharmaceutical products. http://pubs.sciepub.com/jfnr/5/4/7/jfnr-5-4-7.pdf fiber mineral content moisture morphological characterisation organic acids