Journal
FOOD CHEMISTRY
Volume 248, Issue -, Pages 183-191Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.12.049
Keywords
Morus nigra; Microwave; Extraction; Optimization; Anthocyanin; Tyrosinase inhibition
Funding
- Scientific and Technical Research Council of Turkey (TUBITAK) [216S839]
- OYP fund
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Morus nigra L. is a beneficial food due to rich phenolic components. While aiming higher yields for bioactive constituents, reduction in terms of raw material, solvent, time and energy gained more importance to provide a sustainable life for human and nature. Microwave assisted extraction (MAE) of Morus nigra fruits was optimized in order to elicit process parameters maximizing bioactive metabolites and tyrosinase inhibitory activity. Spectrophotometry and UPLC-DAD-ESI-MS/MS systems were utilized for quantitative analysis of total phenol, flavonoid and anthocyanin contents. Optimum conditions for MAE were determined as 500 W, 35% ethanol, 10 min yielding 12.63 mg/g cya-3-glu equiv. anthocyanin and IC50 value of 1.60 mg/ml for tyrosinase inhibitory activity. Microwave extracts prevailed better outcomes compared to conventional extraction methods (10.93 mg/g content with IC50 of 2.81 mg/ml). MAE could be considered as an advanced technique to obtain extracts from Morus nigra fruits with higher bioactive content and activity.
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