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Optimization of solid–liquid extraction of antioxidants and total sugar from black mulberry fruit by response surface methodology

The aim of this study was to examine the influence of solvent composition (ethanol/water, 40–80 %, by volume), temperature (40–80 °C) and time (20–60 min) on the extraction yield of phenolic compounds, flavonoids, sugars and antioxidant activity of black mulberry (Morus nigra L.) fruit. Experimental values of total phenolic content were in the range from 15.38 to 18.43 mg of chlorogenic acid equivalents per g of dry extract and total flavonoids in the range from 7.74 to 12.33 mg of rutin eqivalents per g of dry extract. Antioxidant activity expressed as IC50 value was in the range from 0.0237 to 0.0353 mg of mulberry extract per mL. Total sugar content were in the range from 4.655 to 5.022 mg per g of dry extract. Response surface methodology was used to determine the optimum extraction conditions and to investigate the effect of different variables on the observed properties of mulberry fruit extract. Optimal conditions within the experimental range of the studied variables were 58.7%, 58.1 °C and 46.9 min. The experimental values agreed with those predicted, thus indicating suitability of response surface methodology in optimizing the investigated extraction conditions.

black mulberry fruit; response surface methodology; phenolics; flavonoids; DPPH; total sugar content

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