Summary
the fatty acid profile and mineral content of three mulberry varieties: black ( Morus nigra L.), white ( Morus alba L.), and red ( Morus rubra L.) grown in Bahrain for the first time. Fatty acid analysis, using gas chromatography-flame ionization detector (GC-FID), revealed that linoleic acid (C18:2n6) and palmitic acid (C16:0) were the primary fatty acids present in mulberry fruits, while minor fatty acids varied among the cultivars. Black mul-berries exhibited a composition of 33.08 % saturated fatty acids (SFAs) and 66.92 % unsaturated fatty acids (UFAs), while red mulberries had 34.48 % SFAs and 66.52 % UFAs, and white mulberry had 27.15 % SFAs and 72.85 % UFAs. The mineral content analysis using inductively coupled plasma-optical emission spectroscopy (ICP-OES) revealed variations in
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