Impacts of extraction solvents and processing techniques on phytochemical composition and antioxidant property of mulberry (Morus spp.) leaves
The novelty of this study is to comprehensively investigate the effects of various extraction methodologies, processing treatments, and leaf maturity on the quality attributes of mulberry leaf extracts. The findings indicated that extraction employing 70% ethanol or 100% methanol yielded the highest...
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Taylor & Francis Group
2025-12-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2025.2451731 |
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| author | Chiu-Hsun Liao Hong-Xuan Fu Kai-Hsiang Tu Ji-Hong Zheng Chia-Hung Shih Yung-Sheng Lin |
| author_facet | Chiu-Hsun Liao Hong-Xuan Fu Kai-Hsiang Tu Ji-Hong Zheng Chia-Hung Shih Yung-Sheng Lin |
| author_sort | Chiu-Hsun Liao |
| collection | DOAJ |
| description | The novelty of this study is to comprehensively investigate the effects of various extraction methodologies, processing treatments, and leaf maturity on the quality attributes of mulberry leaf extracts. The findings indicated that extraction employing 70% ethanol or 100% methanol yielded the highest levels of bioactive compounds and greatest antioxidant activity, according to Fisher’s statistical least significant difference test. Specifically, the extraction efficiency of 70% ethanol under high-temperature conditions resulted in the highest efficiency, with total phenolic content reaching 60.1 ± 1.1 mg gallic acid equivalent/g dry weight, total flavonoid content at 14.8 ± 0.1 mg quercetin equivalent/g dry weight, DPPH scavenging ability of 447.8 ± 11.1 μg/mL (IC50), ABTS scavenging ability of 835 ± 6 μg/mL (IC50), and ferric-reducing antioxidant power of 41.1 ± 1.2 mg butylated hydroxyanisole equivalent/g dry weight. In the context of mulberry leaf processing, nonfermented leaves exhibited higher levels of total phenols and flavonoids and higher antioxidant potential than partially or fully fermented leaves did. Additionally, upper leaf segments of mulberry plants had higher levels of bioactive compounds and greater antioxidant activity than tender shoots. |
| format | Article |
| id | doaj-art-16d81818cc4e486199e6da2fdd25f60b |
| institution | DOAJ |
| issn | 2331-1932 |
| language | English |
| publishDate | 2025-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj-art-16d81818cc4e486199e6da2fdd25f60b2025-08-20T02:46:58ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322025-12-0111110.1080/23311932.2025.2451731Impacts of extraction solvents and processing techniques on phytochemical composition and antioxidant property of mulberry (Morus spp.) leavesChiu-Hsun Liao0Hong-Xuan Fu1Kai-Hsiang Tu2Ji-Hong Zheng3Chia-Hung Shih4Yung-Sheng Lin5Ph.D. Program in Materials and Chemical Engineering, National United University, Miaoli, TaiwanMiaoli District Agricultural Research and Extension Station, Ministry of Agriculture, Miaoli, TaiwanMiaoli District Agricultural Research and Extension Station, Ministry of Agriculture, Miaoli, TaiwanDepartment of Chemical Engineering, National United University, Miaoli, TaiwanMiaoli District Agricultural Research and Extension Station, Ministry of Agriculture, Miaoli, TaiwanPh.D. Program in Materials and Chemical Engineering, National United University, Miaoli, TaiwanThe novelty of this study is to comprehensively investigate the effects of various extraction methodologies, processing treatments, and leaf maturity on the quality attributes of mulberry leaf extracts. The findings indicated that extraction employing 70% ethanol or 100% methanol yielded the highest levels of bioactive compounds and greatest antioxidant activity, according to Fisher’s statistical least significant difference test. Specifically, the extraction efficiency of 70% ethanol under high-temperature conditions resulted in the highest efficiency, with total phenolic content reaching 60.1 ± 1.1 mg gallic acid equivalent/g dry weight, total flavonoid content at 14.8 ± 0.1 mg quercetin equivalent/g dry weight, DPPH scavenging ability of 447.8 ± 11.1 μg/mL (IC50), ABTS scavenging ability of 835 ± 6 μg/mL (IC50), and ferric-reducing antioxidant power of 41.1 ± 1.2 mg butylated hydroxyanisole equivalent/g dry weight. In the context of mulberry leaf processing, nonfermented leaves exhibited higher levels of total phenols and flavonoids and higher antioxidant potential than partially or fully fermented leaves did. Additionally, upper leaf segments of mulberry plants had higher levels of bioactive compounds and greater antioxidant activity than tender shoots.https://www.tandfonline.com/doi/10.1080/23311932.2025.2451731Antioxidantextractionmulberry leavesprocessingfermentChemical Engineering |
| spellingShingle | Chiu-Hsun Liao Hong-Xuan Fu Kai-Hsiang Tu Ji-Hong Zheng Chia-Hung Shih Yung-Sheng Lin Impacts of extraction solvents and processing techniques on phytochemical composition and antioxidant property of mulberry (Morus spp.) leaves Cogent Food & Agriculture Antioxidant extraction mulberry leaves processing ferment Chemical Engineering |
| title | Impacts of extraction solvents and processing techniques on phytochemical composition and antioxidant property of mulberry (Morus spp.) leaves |
| title_full | Impacts of extraction solvents and processing techniques on phytochemical composition and antioxidant property of mulberry (Morus spp.) leaves |
| title_fullStr | Impacts of extraction solvents and processing techniques on phytochemical composition and antioxidant property of mulberry (Morus spp.) leaves |
| title_full_unstemmed | Impacts of extraction solvents and processing techniques on phytochemical composition and antioxidant property of mulberry (Morus spp.) leaves |
| title_short | Impacts of extraction solvents and processing techniques on phytochemical composition and antioxidant property of mulberry (Morus spp.) leaves |
| title_sort | impacts of extraction solvents and processing techniques on phytochemical composition and antioxidant property of mulberry morus spp leaves |
| topic | Antioxidant extraction mulberry leaves processing ferment Chemical Engineering |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2025.2451731 |
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