Enhancing Efficiency of Enzymatic-Assisted Extraction Method for Evaluating Bioactive Compound Analysis in Mulberry: An Optimization Approach

Author:

Tizón Alba Ainara1,Aliaño-González María José12ORCID,Palma Miguel1ORCID,Fernández Barbero Gerardo1ORCID,Carrera Ceferino1ORCID

Affiliation:

1. Department of Analytical Chemistry, Faculty of Sciences—IVAGRO, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), 11510 Puerto Real, Spain

2. MED–Mediterranean Institute for Agriculture, Environment and Development, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal

Abstract

The present investigation endeavors to optimize a method based on enzyme-assisted extraction for the efficient retrieval of bioactive compounds from mulberry, leveraging its notable health-promoting properties. A combined approach of Plackett–Burman design followed by Box–Behnken design was employed for determining the crucial extraction parameters and subsequently, refining the process. Optimal conditions consisted of heating 0.15 g of mulberry at 40 °C, using 15 mL of 70% EtOH as a solvent at pH 4, 38.46 enzyme units per g of sample, and shaking at 200 rpm. The optimum extraction time study revealed that 5 min of extraction was sufficient to reach the maximum concentration of the bioactive compound. The repeatability and intermediate precision assessment exhibited a coefficient of variation below 5%. Among the diverse mulberry varieties scrutinized, Morus nigra showed the highest anthocyanin content (27.90 ± 2.14 mg/100 g), while Morus rubra showed the highest concentration of phenolic compounds (121.10 ± 19.56 mg/100 g). Moreover, the extracted compounds showcased significant antioxidant and antimicrobial properties.

Funder

State Subprogram of Research Infrastructures and Technical Scientific Equipment

Publisher

MDPI AG

Subject

Agronomy and Crop Science

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