Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 21, Issue 1, Pages 717-732Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2018.1446025
Keywords
Mulberry leaf; Bioactive components; Antiradical capacity; Water extraction; Optimization
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An investigation into the efficient use of water as a solvent and the influence of extraction temperature, extraction time, water to leaf powder ratio, particle size, and extraction cycle on the nutraceutical and antioxidant profile of aqueous mulberry leaf extract were conducted using a single-factor experiment approach. All the assessed extracting parameters showed a significant effect on the nutraceutical compounds and antioxidant properties. The optimum extraction conditions were as follows: extraction temperature of 70 degrees C, extraction time of 40min, water to leaf powder ratio of 40:1ml/g, particle size of 25 mu m, and two extraction cycles. Based on these optimal conditions, chlorogenic acid (62.10mg/g), caffeic acid (32.21mg/g), kaempferol-7-O-glucoside (19.30mg/g), quercetin-3-rutinose (15.69mg/g), quercetin-3-O-glucoside (32.38mg/g), kaempferol-3-(6-rhamnosylglucoside) (42.52mg/g), quercetin-3-(6-malonylglucoside) (65.19mg/g), kaempferol-3-glucoside (66.27mg/g), kaempferol-3-(6-malonylglucoside) (50.18mg/g), 1-deoxynojirimycin (15.58mg/g), and gamma-aminobutyric acid (5.05mg/g) were obtained. The optimal aqueous extract had high antioxidant properties of 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (39.98mM/g), cupric ion reducing capacity (58.93mM/g), 1,1-diphenyl-2-picrylhydrazyl (101.33mM/g), and ferric reducing antioxidant power capacity (233.77mM/g) of dried mulberry leaf extract.
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