Mulberry (Morus spp.) fruits are rich in bioactive compounds with significant antioxidant properties. This study evaluated the antioxidant potential of mulberry fruit extracts using various in vitro assays, including DPPH, ABTS, and FRAP. Extracts were prepared using solvents of varying polarity—methanol, ethanol, and water—to assess differences in phytochemical content and antioxidant activity. Total phenolic content (TPC) and total flavonoid content (TFC) were also quantified to understand their role in radical scavenging. Among the tested extracts, the methanolic extract exhibited the highest antioxidant activity, which correlated strongly with its higher phenolic content. These findings highlight mulberry fruits as a valuable natural source of antioxidants with potential applications in functional foods, nutraceuticals, and therapeutic products targeting oxidative stress-related conditions.
