Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L. ) leaf extract

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SEDAGHAT B.; NAJAFIAN L.

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Paper Information

Journal: ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION Year:2018 | Volume:10 | Issue:1 Page(s): 85-98

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Title

Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L. ) leaf extract

Author(s)

SEDAGHAT B. | NAJAFIAN L. | Issue Writer Certificate

Keywords

White mulberry leaf extractQ1

AntioxidantQ1

MacerationQ1

UltrasoundQ1

SupercriticalQ1

Abstract

Background and objectives: Oxidation is the main causes of oils and fats rancidity. Oil oxidation changes the organoleptic properties of food and also reduces nutrition value and shelf life of oils. Synthetic Antioxidants such as TBHQ, BHT, BHA and GA are added to oils and fats to preventing off-flavour that occurs by oxidation. Due to the adverse effects of such synthetic Antioxidants health including mutagenic and carcinogenic effects, production of natural Antioxidant as alternative for synthetic Antioxidants is necessary. The aim of this study was to evaluate the effects of extraction techniques on phenolic compounds and Antioxidant activity of white mulberry leaves extract as natural Antioxidant. Materials and Methods: The white mulberry leaves were dried and milled followed by different extraction techniques like Maceration (ethanol solvent – water, 50: 50), Ultrasound assisted and Supercritical fluid extraction. Total phenolic compounds (TPC) and tocopherol (TC) were measured using Folin– Ciocalteu method and colorimetric assay and Antioxidant activity of resulted extracts were measured using 1, 1-Diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging, and β-caroten/linoleic bleaching assays. Antioxidant activity of the extracts was compared with that synthetic Antioxidant TBHQ. Results: The TPC and TC in ultrasonic extract were higher than those in other extracts. DPPH radical scavenging, and also in β-Caroten/linoleic acid assay, the activities of extracts were significantly concentration-dependent and more potent at higher extracts concentration. Free radical scavenging value varied from 40. 98% to 77. 46%. At all concentrations examined, samples from Ultrasound-assisted extraction had the highest Antioxidant activity and those from Maceration extraction method showed the lowest activity. When extract concentration increased from 100 to 2000 ppm, Antioxidant activity increased, while at 2000 ppm, the extracts activity was not statistically different from TBHQ (at 100 ppm). Conclusion: In overall, the results this of study indicated that the Ultrasound-assisted extraction was more effective in obtaining mulberry leaf extracts with Antioxidant activity. The high Antioxidant activity of the extracts appeared to be attributed to its high tocopherol and phenolics contents. Therefore, White mulberry leaf extract may be used as a natural Antioxidant to replace the synthetic Antioxidants in food industry.

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APA: Copy

SEDAGHAT, B., & NAJAFIAN, L.. (2018). Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L. ) leaf extract. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, 10(1 ), 85-98. SID. https://sid.ir/paper/408169/en

Vancouver: Copy

SEDAGHAT B., NAJAFIAN L.. Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L. ) leaf extract. ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2018;10(1 ):85-98. Available from: https://sid.ir/paper/408169/en

IEEE: Copy

B. SEDAGHAT, and L. NAJAFIAN, “Effect of different extraction methods on phenolic compounds and antioxidant properties of white mulberry (Morus alba L. ) leaf extract,” ELECTRONIC JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 10, no. 1 , pp. 85–98, 2018, [Online]. Available: https://sid.ir/paper/408169/en

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