Abstract:

Mulberry fruit (Morus Lhou Koidz.) is rich in anthocyanins, which are associated with many health benefits. In this work, we optimized the microwave-assisted extraction process of total anthocyanins from mulberry fruit. The effects of material/liquid ratio (g/mL), ethanol concentration, pH, microwave power and length of extraction time on the extraction of anthocyanins were examined. The quantification of total anthocyanins was carried out using pH differential method. Material/liquid ratio of 1:20, pH of 1, microwave power of 540 W and extraction duration of 100 s were found optimal, and the resultant yield of anthocyanins was 2.89 mg/g. Material/liquid ratio had the most important effect on the yield of anthocyanins, followed by microwave power, extraction duration and ethanol concentration, and all these four factors had significant effect on the yield of anthocyanins. This study reveals that microwave-assisted extraction is a simple, feasible and highly efficient method for extracting anthocyanins from mulberry fruit.

Key words: mulberry, anthocyanins, microwave assistance, extraction technology