Investigating some factors affecting the ability to extract polyphenols and flavonoids compound from mulberry leaves (Moruss Alba L.)

Abstract

The study investigated the effect of water ratio added (1/15, 1/20, 1/25 và 1/30 w/v); the effect of extraction temperature (60, 70, 80 và 90^oC) and the effect of extraction time (15, 30, 45 và 60 minutes); on polyphenol and flavonoid content obtained from Mulberry leaves. The study results showed that Mulberry leaves extracted at the ratio of material/water 1/25, extraction temperature 80^oC and extraction time 30 minutes will obtain the highest polyphenol and flavonoid content with 366 mg GAE/100 g DM and 77 mg QE/100 g DM, respestively.