Optimizing the Extraction of Active Compounds from Morus macroura and the Evaluation of Their Antioxidant Capacities
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Abstract:
A combination of ultrasound-assisted and ethanol extraction was used to simultaneously isolate several active compounds, including polyphenols, flavonoids, and polysaccharides, from Morus macroura. The relative content of each these three classes of active compound where then used as indicators to explore the effects of various factors, including ethanol concentration, raw material-to-solvent ratio and extraction temperature and duration, on the efficacy of compound extraction using single-factor experiments. Orthogonal tests based on the experimental results were conducted to optimize the extraction parameters. In addition, the antioxidant capacities of the extracts were also analyzed. The results of these assays reveal that the most favorable conditions for extracting active components from Morus macroura are as follows: an ethanol concentration of 60%, a raw material-to-solvent ratio of 1:35 g/mL, an extraction temperature at 45 ℃, and an extraction duration of 70 min. Under these conditions, the active component extraction rate reaches up to 20.49%. In particular, the average polyphenol, flavonoid, and polysaccharide content increased to 12.13 mg/g, 1.79 mg/g, and 58.74 mg/g, respectively. The 50% inhibitory concentrations (IC50) of the mulberry leaf extracts against DPPH, hydroxyl, and superoxide anion free radicals were also shown to increase to 0.06 mg/mL, 3.13 mg/mL, and 1.15 mg/mL, respectively, when using these extraction conditions. Thus, Morus macroura extracts can produce promising antioxidant effects when produced using optimized extraction conditions.
