## 3 Results and Discussions  
### Phytochemical Characterization of the MnE  
The phenols compounds identified from black mulberry fruits are divided into hydroxybenzoic acids (compound **1**, **2**), five hydroxycinnamic acids (compounds **7**-**9** and **11**, **12**), one phenolic acid glucoside (compound **10**), five flavonoid glycosides (compounds **6**, and **13**-**16**) and two anthocyanins (compound **4** and **5**). Quantitative data on the composition of phenolic compounds expressed in \(\upmu\)g/g fw from the black mulberry extract and the elution order are presented in Table 1, and the HPLC chromatograms are shown in Figure S1. In mulberry fruits, glycosylated flavonoids were the predominant compounds (54.64%), while hydroxycinnamic acids predominate over hydroxybenzoic acids of 23.62% and 14.05%, respectively. Compounds **7** and **8** have UV spectra at \(\uplambda\)max 322 nm and their MS spectra exhibited [M+H]\({}^{+}\) at \(m/z\) 355, indicating isomers of chlorogenic acid. Similar results were obtained for Caffeoylquinic acid isomers identified in _Ilex parasquariensis_ leaves and stemlets [41]. Chlorogenic acid (compound **7**) was the predominant compound from phenolic acids class found in mulberry fruits in the amount of 37.06%. Quinic acid can form esters with ferulic acid, obtaining different isomers known as Feruloylquinic acid. Three Feruloylquinic acid derivatives (compound **9**, **11**, **12**) showedthe [M+H]\({}^{+}\) at \(m/z\) 369, comparable with other studies [42]. Compound **10** was identified as vanillic acid glucoside, due to molecular ion at \(m/z\) = 331. Quercetin in conjugated forms linked to sugars were detected: Quercetin 3-glucosyl-(1->2)-rhammoside-7-glucoside (**6**), Quercetin 3-O-rutinoside (**13**), Quercetin 3-O-glucose (**14**), Quercetin 3-O-rhamnoside (**15**). The UV-vis spectrum shown maximal absorption (\(\lambda\)max) of typical of flavonoid derivative at 360 and 255 nm [29; 43]. All quercetin derivatives shown one fragment ion \(m/z\) 303 characteristic to quercetin aglycon, and the fragments ions \(m/z\) corresponding to the sugar moiety. Among flavonoids, quercetin 3-O-glucose is predominant, followed by Rutin (Table 1), results in agreement with the data published by [PERSON] et al., 2008 [8]. Kaempfer 3-O -glucuronide showed the [M+H]\({}^{+}\) at \(m/z\) 473 and the main fragment ion at \(m/z\) 287 indicated an aglycon moiety that was produce by losing a 186 amu, corresponding to glucagoniduronic acid. The UV-vis spectra of Kaempfer 3-O-glucuronide shown \(\lambda\)max at 350 and 250 nm. 3-O-Glucoridation of kaempfer caused hypsochromic Band \(\lambda\)max shift of 17.6 nm [44; 45]. In contrast to glycosylated quercetin derivatives, Kaempfer 3-O-glucuronide was in low amounts in our study. Another study demonstrated that the main compounds present in \(M\). _nigra_ fruits come in the different glycosylated forms of Quercetin and Kaempfer, respectively, and the content of quercetin-glycoside was found to be higher than the amount of Kaempfer-O-rutinoside [46]. Two anthocyanins were identified in mulberry fruits, namely Cyanidin-3-O-glucose and Cyanidin-3-O-rutinoside. Our results are in agreement with [PERSON] and [PERSON] (2020) study, which showed that Cyanidin glucoside and Cyanidin rutinoside are major anthocyanins present in mulberry fruits, although they also identified the presence of other anthocyanins in twelve mulberry fruit cultivars from Korea [28]. The major profile of phenolic compounds identified in \(M\). _nigra_ fruits, depending on the amount recorded, was given by phenolic acids, followed by flavonoids and only then, anthocyanins [1; 46]. In other studies, a different pattern resulted, where anthocyanins were the compounds with the highest amount compared to the amount of flavonoids [3; 4].