Optimization of the Solid-Liquid Extraction Process of Phenolic Compounds from Mulberry Fruit
| Autor: | Biljana Arsic, Milan N. Mitić, Emilija Kostic, Danica S. Dimitrijević, Emilija Pecev Marinkovic |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Morus rubra food.ingredient Ethanol Chromatography biology 04 agricultural and veterinary sciences Plant Science Horticulture biology.organism_classification 01 natural sciences food.food Solvent chemistry.chemical_compound food White Mulberry chemistry 040103 agronomy & agriculture Maceration (wine) 0401 agriculture forestry and fisheries Solid phase extraction Phenols Agronomy and Crop Science Morus nigra 010606 plant biology & botany |
| Zdroj: | Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 47 |
| ISSN: | 1842-4309 0255-965X |
| Popis: | The study was designed to examine the influence of solvent concentration (ethanol/water 20-80% by volume), extraction time (15-240 min) and extraction technique on the extraction yield of phenolic compounds, flavonoids and antioxidant activity from Morus nigra L., Morus rubra L. and Morus alba L. fruits. The optimum conditions for the extraction of total phenols, flavonoids and monomeric anthocyanins by the maceration and ultrasonic extraction processes were: 213.6 min with 80% ethanol, and 182.1 min and 71.2% ethanol, respectively (black mulberry), and 216.5 min with 78.3% ethanol and 198.7 min and 70.6% ethanol, respectively (red mulberry). In case of white mulberry for the extraction of total phenols and flavonoids optimum extraction conditions (maceration and ultrasonic) were 232.7 min and 80% ethanol, and 187.2 min and 68.7% ethanol, respectively (white mulberry). Obviously, ultrasonic extraction was less time consuming, and it requires for all performed extractions solvent with less percentage of ethanol. ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. ********* |
| Databáze: | OpenAIRE |
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