Microwave‐assisted extraction of phenolic compounds from Morus nigra leaves: optimization and characterization of the antioxidant activity and phenolic composition
BACKGROUND Morus nigra (mulberry) fruit has been reported as a source of bioactive compounds, although information about their leaves is very limited. Usually, they are considered wastes and have been traditionally used only for tea preparation. The main objective of this work was to explore the val...
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| Published in: | Journal of chemical technology and biotechnology (1986) Vol. 93; no. 6; pp. 1684 - 1693 |
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| Main Authors: | , , , , , , , |
| Format: | Journal Article |
| Language: | English |
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Chichester, UK
John Wiley & Sons, Ltd
01-06-2018
Wiley Subscription Services, Inc |
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| Abstract | BACKGROUND
Morus nigra (mulberry) fruit has been reported as a source of bioactive compounds, although information about their leaves is very limited. Usually, they are considered wastes and have been traditionally used only for tea preparation. The main objective of this work was to explore the valorization of mulberry leaves by polyphenols microwave‐assisted extraction (MAE) and characterization of their antioxidant activity and phenolic composition. A 23 factorial design combined with response surface methodology were applied to characterize the effect of main microwave parameters on total phenolic content (TPC).
RESULTS
The optimized MAE conditions were 20 mL of ethanol:water (1:1; v/v), 120 °C, 28 min, 0.414 g and medium stirring speed. Under these conditions, TPC was 19.7 ± 2.0 mg gallic acid equivalents (GAE) g‐1 dry plant (DP), and antioxidant activity was 15.3 ± 1.0 mg ascorbic acid (AA) g‐1 DP (ferric reduction activity power –FRAP– assay), 18.6 ± 1.3 mg Trolox equivalents (TE) g‐1 DP (2,2‐diphenyl‐1‐picrylhydrazyl –DPPH– assay) and 186 ± 15 mg TE g‐1 DP (oxygen radical absorbance capacity –ORAC– assay). When compared with ultrasound extraction and Pharmacopeia reference method, MAE was more efficient, representing a valuable technology. Of the 13 compounds identified by HPLC, the most abundant were rutin, chlorogenic, β‐resorcylic and caffeic acids.
CONCLUSION
These results indicate that mulberry leaves are of potential interest for agro‐food industries as a new source of natural antioxidants. © 2017 Society of Chemical Industry |
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| AbstractList | BACKGROUNDMorus nigra (mulberry) fruit has been reported as a source of bioactive compounds, although information about their leaves is very limited. Usually, they are considered wastes and have been traditionally used only for tea preparation. The main objective of this work was to explore the valorization of mulberry leaves by polyphenols microwave‐assisted extraction (MAE) and characterization of their antioxidant activity and phenolic composition. A 23 factorial design combined with response surface methodology were applied to characterize the effect of main microwave parameters on total phenolic content (TPC).RESULTSThe optimized MAE conditions were 20 mL of ethanol:water (1:1; v/v), 120 °C, 28 min, 0.414 g and medium stirring speed. Under these conditions, TPC was 19.7 ± 2.0 mg gallic acid equivalents (GAE) g‐1 dry plant (DP), and antioxidant activity was 15.3 ± 1.0 mg ascorbic acid (AA) g‐1 DP (ferric reduction activity power –FRAP– assay), 18.6 ± 1.3 mg Trolox equivalents (TE) g‐1 DP (2,2‐diphenyl‐1‐picrylhydrazyl –DPPH– assay) and 186 ± 15 mg TE g‐1 DP (oxygen radical absorbance capacity –ORAC– assay). When compared with ultrasound extraction and Pharmacopeia reference method, MAE was more efficient, representing a valuable technology. Of the 13 compounds identified by HPLC, the most abundant were rutin, chlorogenic, β‐resorcylic and caffeic acids.CONCLUSIONThese results indicate that mulberry leaves are of potential interest for agro‐food industries as a new source of natural antioxidants. © 2017 Society of Chemical Industry BACKGROUND Morus nigra (mulberry) fruit has been reported as a source of bioactive compounds, although information about their leaves is very limited. Usually, they are considered wastes and have been traditionally used only for tea preparation. The main objective of this work was to explore the valorization of mulberry leaves by polyphenols microwave‐assisted extraction (MAE) and characterization of their antioxidant activity and phenolic composition. A 23 factorial design combined with response surface methodology were applied to characterize the effect of main microwave parameters on total phenolic content (TPC). RESULTS The optimized MAE conditions were 20 mL of ethanol:water (1:1; v/v), 120 °C, 28 min, 0.414 g and medium stirring speed. Under these conditions, TPC was 19.7 ± 2.0 mg gallic acid equivalents (GAE) g‐1 dry plant (DP), and antioxidant activity was 15.3 ± 1.0 mg ascorbic acid (AA) g‐1 DP (ferric reduction activity power –FRAP– assay), 18.6 ± 1.3 mg Trolox equivalents (TE) g‐1 DP (2,2‐diphenyl‐1‐picrylhydrazyl –DPPH– assay) and 186 ± 15 mg TE g‐1 DP (oxygen radical absorbance capacity –ORAC– assay). When compared with ultrasound extraction and Pharmacopeia reference method, MAE was more efficient, representing a valuable technology. Of the 13 compounds identified by HPLC, the most abundant were rutin, chlorogenic, β‐resorcylic and caffeic acids. CONCLUSION These results indicate that mulberry leaves are of potential interest for agro‐food industries as a new source of natural antioxidants. © 2017 Society of Chemical Industry |
| Author | Morais, Simone Švarc‐Gajić, Jaroslava Cvetanović, Aleksandra Fátima Barroso, M Moreira, Manuela M Soares, Cristina Delerue‐Matos, Cristina Radojković, Marija |
| Author_xml | – sequence: 1 givenname: Marija surname: Radojković fullname: Radojković, Marija email: ramarija@uns.ac.rs organization: Rua Dr. António Bernardino de Almeida – sequence: 2 givenname: Manuela M surname: Moreira fullname: Moreira, Manuela M organization: Rua Dr. António Bernardino de Almeida – sequence: 3 givenname: Cristina surname: Soares fullname: Soares, Cristina organization: Rua Dr. António Bernardino de Almeida – sequence: 4 givenname: M surname: Fátima Barroso fullname: Fátima Barroso, M organization: Rua Dr. António Bernardino de Almeida – sequence: 5 givenname: Aleksandra orcidid: 0000-0001-5621-1788 surname: Cvetanović fullname: Cvetanović, Aleksandra organization: University of Novi Sad, Bulevar cara Lazara – sequence: 6 givenname: Jaroslava orcidid: 0000-0002-1559-4492 surname: Švarc‐Gajić fullname: Švarc‐Gajić, Jaroslava organization: University of Novi Sad, Bulevar cara Lazara – sequence: 7 givenname: Simone orcidid: 0000-0001-6433-5801 surname: Morais fullname: Morais, Simone email: sbm@isep.ipp.pt organization: Rua Dr. António Bernardino de Almeida – sequence: 8 givenname: Cristina surname: Delerue‐Matos fullname: Delerue‐Matos, Cristina organization: Rua Dr. António Bernardino de Almeida |
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Morus nigra (mulberry) fruit has been reported as a source of bioactive compounds, although information about their leaves is very limited. Usually,... BACKGROUNDMorus nigra (mulberry) fruit has been reported as a source of bioactive compounds, although information about their leaves is very limited. Usually,... |
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| SubjectTerms | antioxidant activity Antioxidants Ascorbic acid Assaying Bioactive compounds Equivalence Ethanol Factorial design Food industry Gallic acid High-performance liquid chromatography Leaves Liquid chromatography microwave‐assisted extraction Morus nigra Morus nigra leaves Pharmacology Phenolic compounds Phenols Polyphenols Reactive oxygen species Response surface methodology Rutin Tea Ultrasound Vitamin E |
| Title | Microwave‐assisted extraction of phenolic compounds from Morus nigra leaves: optimization and characterization of the antioxidant activity and phenolic composition |
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