Optimizing γ-aminobutyric acid content of fermented mulberry leaves by using Taguchi design and analyzing antioxidant capacity of whole extract

Optimizing γ-aminobutyric acid content of fermented mulberry leaves by using Taguchi design and analyzing antioxidant capacity of whole extract

This study utilized the Taguchi method to optimize the conditions for the hydrothermal extraction of γ-aminobutyric acid (GABA) from fermented mulberry leaves (FMLs) and evaluated the antioxidant capacity of FML extract powder (EP). Four extraction factors—the leaves-to-water ratio, temperature, dur...

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Bibliographic Details
Main Authors: Yung-Sheng Lin, Ji-Hong Zheng, Cheng-You Chen, Chiu-Hsun Liao, Chia-Hung Shih
Format: Article
Language:English
Published: Taylor & Francis Group 2024-12-01
Series:Cogent Food & Agriculture
Subjects:
γ-aminobutyric acid
Taguchi
mulberry
antioxidant
M. Luisa Escudero-Gilete, Universidad de Sevilla, Spain
Food Chemistry
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2024.2341090
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https://www.tandfonline.com/doi/10.1080/23311932.2024.2341090

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