**1. Introduction**

The mulberry is a dicotyledon plant belonging to the genus *Morus* of the Moraceae family and generally it is well known in sericulture and silk industry, since it is the only food plant for the domesticated silkworm *Bombyx mori* [1]. There are 24 species of *Morus* with at least 100 known varieties; it is widely distributed in Asia, Europe, North and South America, and Africa [2]. The most important species are *Morus alba*, with fruit colors ranging from white to dark red, and *Morus nigra* with dark red fruits mainly; both species have excellent productions in Mediterranean climate areas [3].

Almost all the parts of the mulberry-tree are used for their pharmacological actions. The leaves have been shown to have diuretic, hypoglycemic, and hypotensive activities [4,5], whereas the root bark has long been used for anti-inflammatory, antitussive, and antipyretic purposes [5]. Different studies underlined that these properties are due to hydroxylated alkaloids, flavonoids and Diels-Alder type adducts which seem to be responsible for a high α-glucosidase inhibition [6–8], improving the glucose levels in patients a ffected by type II diabetes [9,10].

Moreover, the mulberry fruit has numerous biologically active compounds like phenols, flavonoids, anthocyanins, carotenoids, essential fatty acids, ascorbic acid, and various organic acids [11,12], resulting in high antioxidant activities, especially in fully ripened fruits [10]. Mulberries can be consumed both fresh and processed such as syrup, jam, pulp, ice-cream, etc. Traditionally they are used as a warming agent, as a preparation against dysentery and as a tonic, sedative, laxative, odontalgic, anthelmintic, expectorant, and emetic. Moreover, a grea<sup>t</sup> deal of evidence suggests their potential role in the prevention of cancers, cardiovascular diseases, apoptosis, neurotoxicity and neurodegeneration [10,13] and oxidative stress. Several studies sugges<sup>t</sup> that the reactive oxygen species (ROS) and reactive nitrogen species (RNS) play important negative roles by oxidizing DNA and other molecules, leading to age-related diseases [14–16]. In particular the brain, which has a fundamental role in cognitive dysfunction usually associated with neuro-degenerative problems, is the most sensitive organ to the oxidative stress because of its high oxygen need, high metabolic rate and relative low antioxidative defense mechanisms [17–19]. In addition, recently, higher antinociceptive properties have been reported for black mulberry fruits, which inhibited the expression of inflammation-related proteins [20].

These biological activities are correlated to their polyphenol components, in particular anthocyanins, a large group of water-soluble pigments responsible for colors (orange, red and blue) of flowers, fruits and vegetables and principally known for the high antioxidant activity, anti-inflammatory potential and reduction of liver injury (chemo-and hepatic protective role) [21,22]. Cyanidin 3- *O*-glucoside (C3G), cyanidin 3- *O*-rutinoside (C3R), pelargonidin 3- *O*-glucoside (P3G), pelargonidin 3- *O*-rutinoside (P3R) are the main anthocyanins identified in mulberries and their antioxidant power is very high [21,23].

Mulberry grows in a wide range of climatic, topographical, and soil conditions which can a ffect the chemical composition and nutritional status of the fruits. Although mulberry fruits have been characterized in di fferent parts of the world, information on fruits from plants grown in Southern Italy (Salento, South Apulia) has not been obtained. In the present study, therefore, fruits of local variety of *Morus alba* and *Morus nigra* have been characterized for their nutritional components by evaluating the content of simple sugars, organic acids, total phenolic compounds, *o*-diphenolic compounds, anthocyanins, and antioxidant and anti-inflammatory properties.

#### **2. Materials and Methods**
